Three-Cheese Manicotti
This classic cheese manicotti is an all-time favorite for a family dinner or an informal gathering. You can serve it with garlic bread.
Ingredients
Sauce - Olive oil 1 tablespoon - Yellow onion 1 cup, chopped - Garlic 2 cloves, minced - Whole, canned tomatoes 1 can (14-1/2 oz) pureed in food processor (including juice) - Tomato sauce 1 can (8 oz) - Bay leaf 1 - Dried oregano 1 teaspoon - Dried basil 1 teaspoon - Sugar 1/2 teaspoon - Salt 1/2 teaspoon - Freshly ground black pepper to taste |
Preparation - Large egg 1, beaten - Mozzarella cheese 2-1/2 cups, grated - Ricotta or cottage cheese 2 cups - Parmesan cheese 1/2 cup, freshly grated - Fresh parsley 1/3 cup, chopped - Manicotti shells 9, cooked and drained |
Steps
1. Preheat oven to 350* F.
2. In a large saucepan, over medium heat, warm oil. Add onion and garlic, and saute until tender, about 5 minutes.
3. Add remaining ingredients, and bring to a boil. Reduce heat and simmer, uncovered, for about 20 minutes.
4. While the sauce is simmering, mix the egg, all three cheeses, and parsley in a large bowl. Set aside.
5. Place 1/3 of the sauce into the bottom of a 9-by-13 inch baking dish that is lightly coated with oil/cooking spray.
6. Spoon the filling into the cooked manicotti shells, arrange in a single layer on top of the sauce. Pour the remaining sauce on top of the shells. Sprinkle lightly with some Parmesan cheese.
7. Cover and bake, for around 35-40 minutes. Remove the cover for the last 5 minutes of cooking time. Let stand 10 minutes before serving.
1. Preheat oven to 350* F.
2. In a large saucepan, over medium heat, warm oil. Add onion and garlic, and saute until tender, about 5 minutes.
3. Add remaining ingredients, and bring to a boil. Reduce heat and simmer, uncovered, for about 20 minutes.
4. While the sauce is simmering, mix the egg, all three cheeses, and parsley in a large bowl. Set aside.
5. Place 1/3 of the sauce into the bottom of a 9-by-13 inch baking dish that is lightly coated with oil/cooking spray.
6. Spoon the filling into the cooked manicotti shells, arrange in a single layer on top of the sauce. Pour the remaining sauce on top of the shells. Sprinkle lightly with some Parmesan cheese.
7. Cover and bake, for around 35-40 minutes. Remove the cover for the last 5 minutes of cooking time. Let stand 10 minutes before serving.
Recipe from The Big Book of Casseroles: 250 Recipes for Serious Comfort Food
Image from http://www.thatsanice.com/recipes/r029_SICILIAN_SPINACH_MANICOTTI.htm
Image from http://www.thatsanice.com/recipes/r029_SICILIAN_SPINACH_MANICOTTI.htm