Julia's Manicotti

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1 hours Prep: 1 hours Cook: 20 minutes
699 calories per serving view nutrition facts
4-6 servings suggest servings

Ingredients

1package pasta, manicotti shells approximately 12 shells
Sauce
2pounds tomatoes crushed, 1 large can
2pounds tomatoes whole, 1 large can
4tablespoons tomato paste
6each garlic cloves or less
2cups onions chopped
1/2cup olive oil
1/2teaspoon black pepper
2each bay leaves
1tablespoon basil
1tablespoon oregano
1/2teaspoon tarragon
1/4teaspoon thyme
1/4teaspoon rosemary leaves
1/4teaspoon red pepper flakes
1x cayenne pepper to taste
1teaspoon parsley leaves preferably fresh but dry will do
1dash red wine dry
Filling
1/2cup parsley leaves chopped
1pound ricotta cheese
2large eggs
1cup mozzarella cheese
1/2cup parmesan, parmigiano-reggiano cheese, grated grated
1/2cup romano cheese grated
1/2teaspoon black pepper
1each 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.