Recipe by Impera_Magna
Posted in response to a request for a recipe that didn't require cooked manicotti shells.
Top Review by XGalaGalx
even faster, forget the home made sauce - use your favorite store bought sauce. Ricotta was flat so I added 3 tbls. of sugar, dash of sweet basil, salt & pepper to liking. grease large roast, store bought pan, plenty of room for all 12 manicotti's. Oven 400 degrees but only 40 min. tightly covered with aluminum foil. changes were and this is a great improvement. Use 32 oz. of sauce for top of manicotti's. BUT bottom of pan add 1/4 cup of water and 3/4 of jar of sauce. (this why large pan) also, only 10 min. cook with mazarella on top (or it will burn- 15 min. too long) this is GREAT and will do it again. Please listen to this. Thanks all......
- 6 tablespoons olive oil
- 1 garlic clove (minced)
- 1 medium onion (chopped)
- 2 tablespoons snipped parsley
- 2 (32 ounce) cans whole tomatoes (cut up)
- 2 (8 ounce) cans tomato sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon basil
- 1 lb ricotta cheese
- 1⁄4 lb grated mozzarella cheese
- 1 tablespoon snipped parsley
- 3 teaspoons parmesan cheese (grated)
- 2 teaspoons sugar
- 1 egg, slightly beaten
- additional parmesan cheese, grated
Directions See How It's Made
- Sauce: Heat olive oil in a large saucepan.
- Saute onion and garlic in oil until onion is transparent.
- Add cut up tomatoes, tomato sauce, sugar, and basil.
- Simmer about 20 minutes.
- Filling: Mix ricotta, mozzarella, parmesan, parsley, sugar, and egg together.
- Assemble: Fill uncooked manicotti shells with cheese mixture.
- Place in a lightly greased 9 x 13-inch baking dish; cover completely with sauce.
- Cover and bake at 400°F for about 1 1/4 hours or until pasta is tender.
- Uncover and sprinkle with some Parmesan cheese and bake 15 minutes longer.
- Let sit about 15 minutes before serving.