Prep 50 mins
Cook 40 mins
My favorite manicotti recipe. Serve with some wine, a nice salad, and garlic bread. Source: Better Homes and Gardens
- 1⁄4 cup chopped onion
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 (14 1/2 ounce) can tomatoes, cut up
- 1 (8 ounce) can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon dried oregano, crushed
- 1⁄4 teaspoon dried thyme, crushed
- 1 small bay leaf
- 8 dried manicotti
- 2 eggs, beaten
- 2 cups shredded mozzarella cheese (8 ounces)
- 1 1⁄2 cups ricotta cheese (or cream-style cottage cheese)
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup snipped fresh parsley
- 1⁄2 teaspoon dried oregano, crushed
- 1 dash ground black pepper
- For sauce: In a 2-quart saucepan, cook onion and garlic in hot oil until tender. Add undrained tomatoes, tomato sauce, sugar, the 1 teaspoon oregano, the thyme, and the bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from heat; discard bay leaf.
- Meanwhile, cook pasta according to package directions; drain. Rinse shells in cold water.
- For filling: In a medium mixing bowl, stir together eggs, half of the mozzarella, the ricotta cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and the dash of pepper. Spoon filling into manicotti.
- Pour half of the tomato mixture into a 2-quart rectangular baking dish. Arrange stuffed manicotti in the baking dish. Pour remaining sauce over shells. sprinkle remaining mozzarella cheese atop.
- Bake the stuffed manicotti, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through.
- Make-Ahead Tip: Prepare as above, except do not bake. cover and chill in the refrigerator for up to 24 hours. Bake as above.