| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Veg09 | 1 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1/3 | c | Chopped onions |
| 2 | Cloves garlic, minced | |
| 28 | oz | Canned crushed tomatoes |
| 6 | oz | Canned tomato paste |
| 1 | t | Dried basil |
| 1/2 | t | Salt |
| 16 | oz | Part-skim ricotta cheese |
| 1 | c | Grated part-skim mozzarella |
| cheese | ||
| 1 | Egg | |
| 1 | t | Ground black pepper |
| 1 | t | Ground nutmeg |
| 8 | oz | Ziti |
INSTRUCTIONS
Here's a quick way to have the wonderful flavor of manicotti without all the work of stuffing the tubes. Use a smaller pasta, and cover it with sauce and cheese. 1 Cook pasta according to package directions. Drain. 2 In a large saucepan, heat oil over moderately high heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is translucent. Stir in crushed tomatoes, tomato paste, basil, and salt. Bring to a boil, then reduce heat to moderately low. Simmer, covered, for 20 minutes. 3 In a medium bowl, blend together ricotta, mozzarella, egg, black pepper, and nutmeg. 4 Cover the bottom of a 2 1/2 quart baking dish with about 1 cup of the tomato sauce. Layer with half of the ziti, half of the cheese mixture, 2 more cups of the tomato sauce, and remaining ziti. Top with remaining cheese mixture and sauce. 5 Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until sauce is bubbly and cheese is melted. Makes 4 servings Recipe by: www.pastarecipe.com/ 4/5/99 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3056
Calories From Fat: 1150
Total Fat: 130.7g
Cholesterol: 560.8mg
Sodium: 7718.4mg
Potassium: 4718.7mg
Carbohydrates: 277.6g
Fiber: 22.9g
Sugar: 47.2g
Protein: 199.5g