Cheese Stuffed Manicotti (Uncooked Shells)

Posted in response to a request for a recipe that didn't require cooked manicotti shells.

• Ready In: 2 hrs 20 mins
• Serves: 10

Ingredients

• Sauce

• 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

• Cheese Filling

• 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

• Topping

•  additional parmesan cheese, grated

Directions

1. Sauce: Heat olive oil in a large saucepan.
2. Saute onion and garlic in oil until onion is transparent.
3. Add cut up tomatoes, tomato sauce, sugar, and basil.
4. Simmer about 20 minutes.
5. Filling: Mix ricotta, mozzarella, parmesan, parsley, sugar, and egg together.
6. Assemble: Fill uncooked manicotti shells with cheese mixture.
7. Place in a lightly greased 9 x 13-inch baking dish; cover completely with sauce.
8. Cover and bake at 400°F for about 1 1/4 hours or until pasta is tender.
9. Uncover and sprinkle with some Parmesan cheese and bake 15 minutes longer.
10. Let sit about 15 minutes before serving.