Cheese Manicotti
Yield
servingsPrep
30 minCook
45 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
pressed |
|
| 2 | tablespoons |
olive oil
|
|
| 12 | ounces |
tomato paste
|
|
| 24 | ounces |
water
|
|
| 2 | tablespoons |
oregano
fresh, chopped |
*
|
| 1 | small |
bay leaves
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| Pasta | |||
| 1 | teaspoon |
olive oil
|
|
| 14 | each |
pasta, manicotti shells
|
*
|
| Filling | |||
| 1 ½ | cups |
ricotta cheese
|
|
| 6 | large |
eggs
large |
|
| ¼ | pound |
fontina cheese
grated |
|
| ¼ | pound |
mozzarella cheese
grated |
|
| ⅓ | pound |
Parmesan cheese
grated |
|
| 6 | tablespoons |
butter
sweet, softened |
|
| 1 | teaspoon |
salt
|
|
| ¾ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
basil
fresh, finely chopped |
|
| 1 | x |
Parmesan cheese
for sprinkling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
pressed |
|
| 3E+1 | ml |
olive oil
|
|
| 346.8 | ml/g |
tomato paste
|
|
| 693.6 | ml/g |
water
|
|
| 3E+1 | ml |
oregano
fresh, chopped |
*
|
| 1 | small |
bay leaves
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| Pasta | |||
| 5 | ml |
olive oil
|
|
| 14 | each |
pasta, manicotti shells
|
*
|
| Filling | |||
| 355 | ml |
ricotta cheese
|
|
| 6 | large |
eggs
large |
|
| 113.4 | g |
fontina cheese
grated |
|
| 113.4 | g |
mozzarella cheese
grated |
|
| 151.2 | g |
Parmesan cheese
grated |
|
| 9E+1 | ml |
butter
sweet, softened |
|
| 5 | ml |
salt
|
|
| 3.8 | ml |
black pepper
|
|
| 3E+1 | ml |
basil
fresh, finely chopped |
|
| 1 | x |
Parmesan cheese
for sprinkling |
*
|
Directions
Preheat the oven to 350℉ (180℃).
To make the sauce, gently sauté the onion and garlic in the olive oil in a saucepan over medium heat until the onion is translucent, about five minutes.
Add the tomato paste and stir.
Slowly add the water and stir.
Add the seasonings and allow the sauce to simmer while preparing the manicotti and filling.
Manicotti: Bring a large pot of water to the boil, add the olive oil, and drop in the manicotti.
Cook al dente, about 12 minutes.
Drain and refresh under cold running water. Set aside.
Filling: beat the ricotta with the eggs until combined in the large bowl of an electric mixer.
Add the grated cheeses and softened butter, beat until combined.
Add the salt, pepper and basil.
Beat on low just until everything is combined.
Gently fill the cooked manicotti with the cheese mixture and arrange in two greased 9 x13 inch pans.
Cover the pasta in each pan with half the sauce; sprinkle on additional parmesan.
Bake for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling.
