Baked Cheese Manicotti
photo by Renee89
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2.46 ml salt
- 2.46 ml ground pepper
- 226.79 g package manicotti
- 473.18 ml ricotta cheese
- 2 large eggs, lightly beaten
- 3.69 ml dried thyme
- 3.69 ml dried oregano
- 2.46 ml parsley
- 354.88 ml parmesan cheese, shredded
- 14.79 ml olive oil
- 236.59 ml onion, diced
- 2 garlic cloves, crushed
- 2 (1587.57 g) can tomatoes with juice
- 2.46 ml parsley
directions
- In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the cup of onion and 2 crushed garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
- Add two 28-ounce cans whole tomatoes in juice, 1/2 teaspoon parsley, and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 45 minutes. Season with salt and ground pepper.
- Cook pasta, drain, and cool.
- Preheat oven to 375 degrees.
- In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
- Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce.
- Line up manicotti in baking dish, and cover with 2 cups sauce.
- Sprinkle with remaining 1/2 cup shredded Parmesan.
- Bake until bubbly, about 30 minutes.
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