Julia's Manicotti

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1 hours Prep: 1 hours Cook: 20 minutes

699 calories per serving view nutrition facts

Ingredients

1	package	pasta, manicotti shells	approximately 12 shells

Sauce
2	pounds	tomatoes	crushed, 1 large can
2	pounds	tomatoes	whole, 1 large can
4	tablespoons	tomato paste
6	each	garlic cloves	or less
2	cups	onions	chopped
1/2	cup	olive oil
1/2	teaspoon	black pepper
2	each	bay leaves
1	tablespoon	basil
1	tablespoon	oregano
1/2	teaspoon	tarragon
1/4	teaspoon	thyme
1/4	teaspoon	rosemary leaves
1/4	teaspoon	red pepper flakes
1	x	cayenne pepper	to taste
1	teaspoon	parsley leaves	preferably fresh but dry will do
1	dash	red wine	dry

Filling
1/2	cup	parsley leaves	chopped
1	pound	ricotta cheese
2	large	eggs
1	cup	mozzarella cheese
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1/2	cup	romano cheese	grated
1/2	teaspoon	black pepper
1	each	garlic clove	peeled and minced

Directions

MAKE SAUCE: Saute onions in large pot with olive oil over medium heat.

Add crushed garlic.

Cook until onions start to brown.

Add cans of tomatoes along with paste, breaking any large chunks.

Add in seasonings and red wine.

Simmer, stirring occasionally, for 20-30 minutes.

MAKE FILLING: mix filling ingredients in bowl, reserving about 1/2 cup of the shredded mozzarella to sprinkle on top.

Preheat oven to 350 degrees F.

Cook manicotti until they are al dente (follow the instructions on the box).

Drain and stuff each with filling mixture.

Cover baking pan with about 1/2 inch of sauce, and arrange stuffed shells on top.

Cover with sauce and reserved mozzarella.

Bake at 350 degrees F for about 20 minutes, until cheese is nicely browned and sauce is bubbling.

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Member Review

CHEESY SCALLOPED POTATOES

This is exactly the recipe I've been searching for! I tried this months ago and my husband LOVED the potatoes. I am so glad I found this website! This recipe is simple to prepare and comes out of the oven very tasty & pleasing.