| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
6 |
– 8 |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 1 |
|
Clove garlic; minced |
| 1 |
md |
Onion; chopped |
| 2 |
tb |
Chopped parsley |
| 2 |
cn |
(32 oz.) tomatoes (I chop them up or whir them in the food processer two or three pulses) |
| 1 |
cn |
(16 oz.) tomato sauce |
| 1 |
ts |
Salt (up to 1-1/2) |
| 1 |
ds |
Pepper |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Crumbled basil |
| 15 |
oz |
Ricotta cheese or small curd cottage cheese (up to 16) |
| 1/4 |
lb |
Mozzarella cheese; finely chopped or grated |
| 1 |
tb |
Finely chopped parsley |
| 3 |
tb |
Grated parmesan cheese |
| 2 |
|
Teaspoonns granulated sugar (I usually omit the sugar) |
| 1 |
|
Lightly beaten egg (I frequently use egg substitute) |
|
|
Salt & pepper to taste |
INSTRUCTIONS
SAUCE
CHEESE FILLING
Source: La Rosa Manicotti box
Heat olive oil in heavy sauce pan. Add garlic, onion and parsley. Saute
several minutes, stirring a few times until garlic is golden. Add tomatoes,
tomato sauce, salt, pepper, sugar and basil. Simmer uncovered (stirring
occasionally) until thickened, about 20 minutes. Add water if it becomes
too thick. Taste to adjust seasonings, if necessary. Makes about 6 cups.
Cheese Filling: (will fill approximately 12 manicotti shells) Combine all
the above ingredients, blending and mixing well together.
Both sauce and cheese can be prepared a day in advance. Cheese is easier to
work with if brought back to room temperature.
When ready to assemble, cook manicotti until almost al dente. (I usually
prepare 3 at a time, cooking for about 6 minutes.) Remove from boiling
water with a slotted spoon and rinse in cold water. Add 3 more to the water
to cook while filling the cooked manicotti shells. Fill shells carefully,
so as not to tear them, with a teaspoon or small rounded knife.
Place a ladle or two of sauce in the bottom of a baking dish and arrange
filled manicotti in a single layer side by side. Cover with sauce. Cover
baking dish with aluminum foil, crimping edges to seal tightly. Place in
400 degree oven for 40 minutes. After 40 minutes carefully remove aluminum
foil, sprinkle with grated parmesan cheese and allow to bake an additional
5 to 10 minutes with foil removed.
Alternative quick method:
2 16 oz cans or jars of marinara sauce, diluted with 10 oz water. Simmer
over low heat and use as directed. Posted to JEWISH-FOOD digest V97 #235 by
berlins@juno.com (Sherrie Berlin) on Aug 19, 1997
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