Baked Cheese Manicotti

By Renee89 on March 29, 2011

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Ingredients

    1. 1/2 teaspoon salt
    2. 1/2 teaspoon ground pepper
    3. 1 (8 ounce) packages manicotti
    4. 2 cups ricotta cheese
    5. 2 large eggs, lightly beaten
    6. 3/4 teaspoon dried thyme
    7. 3/4 teaspoon dried oregano
    8. 1/2 teaspoon parsley
    9. 1 1/2 cups parmesan cheese, shredded
    10. 1 tablespoon olive oil
    11. 1 cup onion, diced
    12. 2 garlic cloves, crushed
    13. 2 (28 ounce) cans tomatoes with juice
    14. 1/2 teaspoon parsley

Directions

  1. 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.
  2. 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.
  3. Cook pasta, drain, and cool.
  4. Preheat oven to 375 degrees.
  5. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
  6. Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
  7. Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce.
  8. Line up manicotti in baking dish, and cover with 2 cups sauce.
  9. Sprinkle with remaining 1/2 cup shredded Parmesan.
  10. Bake until bubbly, about 30 minutes.
 
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