Julia's Manicotti
Yield
4 servingsPrep
1 hrsCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ½ | cup |
olive oil
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | tablespoon |
basil
|
|
| 1 | tablespoon |
oregano
|
|
| ½ | teaspoon |
tarragon leaves
|
|
| ¼ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
rosemary leaves
|
|
| ¼ | 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 | |||
| ½ | cup |
parsley leaves
chopped |
|
| 1 | pound |
ricotta cheese
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
mozzarella cheese
|
*
|
| ½ | cup |
Parmesan cheese
grated |
|
| ½ | cup |
romano cheese
grated |
*
|
| ½ | teaspoon |
black pepper
|
|
| 1 | each |
garlic cloves
peeled and minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta, manicotti shells
approximately 12 shells |
*
|
| Sauce | |||
| 907.2 | g |
tomatoes
crushed, 1 large can |
|
| 907.2 | g |
tomatoes
whole, 1 large can |
|
| 6E+1 | ml |
tomato paste
|
|
| 6 | each |
garlic cloves
or less |
|
| 473 | ml |
onions
chopped |
|
| 118 | ml |
olive oil
|
|
| 2.5 | ml |
black pepper
|
|
| 2 | each |
bay leaves
|
*
|
| 15 | ml |
basil
|
|
| 15 | ml |
oregano
|
|
| 2.5 | ml |
tarragon leaves
|
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
rosemary leaves
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 5 | ml |
parsley leaves
preferably fresh but dry will do |
|
| 1 | dash |
red wine
dry |
*
|
| Filling | |||
| 118 | ml |
parsley leaves
chopped |
|
| 453.6 | g |
ricotta cheese
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
mozzarella cheese
|
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
romano cheese
grated |
*
|
| 2.5 | ml |
black pepper
|
|
| 1 | each |
garlic cloves
peeled and minced |
|
Directions
MAKE SAUCE: Sauté 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 to 30 minutes.
MAKE FILLING: mix filling ingredients in bowl, reserving about ½ cup of the shredded mozzarella to sprinkle on top.
Preheat oven to 350℉ (180℃).
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 ½ inch of sauce, and arrange stuffed shells on top.
Cover with sauce and reserved mozzarella.
Bake at 350℉ (180℃) F for about 20 minutes, until cheese is nicely browned and sauce is bubbling.
