Stuffed Manicotti
CATEGORIES
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
DIRECTIONS
  1. 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.
  2. 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.