MANICOTTI
Source of Recipe
Darlene
MANICOTTI
Stuffed tubes of pasta..delicioso!
INGREDIENTS:
SAUCE:
�1/3 cup olive oil
�1 cup minced onions
�3 cloves garlic, minced
�2 pounds ripe tomatoes, cored and cut into 1-inch pieces or 2 (28-ounce) cans plum tomatoes, drained
�Pinch of sugar
�Salt and pepper
�8 large pasta tubes
FILLING:
�1 pound fresh ricotta cheese
�2/3 cup freshly grated Parmesan cheese
�1 egg yolk
�2 tablespoons minced fresh basil
�2 tablespoons minced fresh parsley
�Freshly grated nutmeg to taste
�Salt and pepper to taste
�8 ounces grated Mozzarella cheese
�4 sprigs of basil-garnish
PREPARATION:
�Preheat oven to 350 degrees F. First, make the marinara sauce. In a saucepan heat oil. Add onion and cook for 3 minutes. Add garlic and cook for 2 minutes more. Add tomatoes, pinch of sugar, salt and pepper and simmer, covered, stirring occasionally, for 20 minutes. Puree the mixture through the fine disk of a food mill and then return to the saucepan. Reduce for 15 minutes.
�Meanwhile, make your filling. In a bowl mix together ricotta cheese, Parmesan cheese, egg yolk, minced basil, parsley, nutmeg, salt and pepper to taste.
�Fill your manicotti tubes with the filling mixture. When all the tubes are filled place them in a baking dish. Spoon marinara sauce over the tubes and sprinkle with mozzarella cheese. (Can be refrigerated for several hours or overnight at this point or may be frozen)
� When ready to cook, place in the oven and bake, covered for 20 minutes. Uncover and bake for 5 to 10 minutes longer, or until bubbling and heated through. Serve each portion with a sprig of fresh basil.
Yield: 4 servings
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