This is so wonderful! The homemade sauce makes this the best cheese filled manicotti I have ever had!-Kristin
The Sauce:
1 onion, chopped
1 clove garlic, minced
8 oz. tomato sauce
6 oz. tomato paste
2 (6oz) cans water
1/2 t. salt
1/4 t. fennel seed
1 t. Italian seasoning
*Saute onion in a couple Tablespoons of water or use olive oil. Add rest and simmer on low heat for 45 minutes.
The Filling:
8 oz. part skim ricotta cheese
8 oz. 1% cottage cheese
8 oz. mozzarella cheese, shredded
2 eggs, slightly beaten
1/2 c. Parmesan
1/4 t. salt
1/8 t. pepper
1/8 t. nutmeg
1-2 T. fresh minced parsley (or 1-2 t. dried)
Begin by making the sauce.
While the sauce is cooking blend the cheeses and then add rest in mixing bowl; set aside.
Cook an 8 oz. package of manicotti shells (about 14)
Spread a thin layer of sauce on bottom of 9 x 13 pan. Fill the manicotti with cheese mixture. Place in pan and top with rest of sauce. Cover and bake 350 for 20 minutes. Remove foil, sprinkle with about 2 T. Parmesan and bake 10 minutes more.
The Sauce:
1 onion, chopped
1 clove garlic, minced
8 oz. tomato sauce
6 oz. tomato paste
2 (6oz) cans water
1/2 t. salt
1/4 t. fennel seed
1 t. Italian seasoning
*Saute onion in a couple Tablespoons of water or use olive oil. Add rest and simmer on low heat for 45 minutes.
The Filling:
8 oz. part skim ricotta cheese
8 oz. 1% cottage cheese
8 oz. mozzarella cheese, shredded
2 eggs, slightly beaten
1/2 c. Parmesan
1/4 t. salt
1/8 t. pepper
1/8 t. nutmeg
1-2 T. fresh minced parsley (or 1-2 t. dried)
Begin by making the sauce.
While the sauce is cooking blend the cheeses and then add rest in mixing bowl; set aside.
Cook an 8 oz. package of manicotti shells (about 14)
Spread a thin layer of sauce on bottom of 9 x 13 pan. Fill the manicotti with cheese mixture. Place in pan and top with rest of sauce. Cover and bake 350 for 20 minutes. Remove foil, sprinkle with about 2 T. Parmesan and bake 10 minutes more.
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