More Great Recipes: Pasta

Stuffed Manicotti


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Serves | Prep Time | Cook Time

Ingredients

Sauce: (If preferred, use about 3 cups of your favorite bottled tomato sauce)

1 tablespoon olive oil
1/2 small onion, finely chopped (about 1/4 cup)
2 large cloves garlic, minced
3 cups homemade or canned unseasoned crushed tomatoes
Salt and pepper to taste
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Filling:

15 or 16 ounces whole or part skim ricotta cheese (see note below)
1 tablespoon olive oil, plus a little more
1 small onion, chopped
2 large garlic cloves, minced
4 tablespoons freshly grated Parmesan cheese, plus 2 tablespoons
4 tablespoons freshly grated Romano cheese, plus 2 tablespoons
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Salt and pepper to taste
8 ounces manicotti shells, cooked al dente and drained


For sauce, heat medium saucepan over medium-high heat. Add olive oil and onions. Sauté until onions are softened, about 3 minutes. Add the garlic and sauté another minute. Add the tomatoes, basil, parsley, salt and pepper. Cook just until the mixture is hot, about 5 minutes.Remove from heat until assembly.



Preheat oven to 400° F. Grease a 13x9x2 baking dish with olive oil or olive oil spray. Heat a small skillet over medium-high heat. Add the 1 tablespoon olive oil and onions. Sauté until onions are softened, about 3 minutes. Add the garlic and sauté another minute. Remove from heat and cool slightly. In a medium bowl, combine the ricotta cheese, 4 tablespoons Parmesan, 4 tablespoons Romano, onion mixture, basil, parsley, salt and pepper. Using a small spoon, stuff each manicotti shell with about 2 tablespoons of the cheese mixture. Place side-by-side in the baking dish. Top with the tomato sauce, then the remaining Parmesan and Romano cheeses. Drizzle with a little olive oil. Bake, uncovered, for about 25 minutes or until hot and bubbly. Remove from oven and let rest 5 to 10 minutes before serving.


Pairs Well With


Notes

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