No Boil Manicotti
This is an easy recipe since you don't need to precook the pasta and the shells are firm when you try to stuff them.
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READY IN: 1hr 5mins
SERVES: 7
YIELD: 14 manicottis
UNITS: US
INGREDIENTS
Nutrition- 8
- 3tablespoons shredded parmesan cheese
- 1teaspoon sugar
- 1
- 2 -3dashes nutmeg
- 1tablespoon dried parsley
- 3dashes ground black pepper
- 14manicotti, uncooked
Sauce
- 1(15 ounce) can diced tomatoes
- 1(6 ounce) can tomato paste
- 3⁄4cup water
- 1tablespoon onion flakes
- 1teaspoon dried basil
- 1⁄2teaspoon dried rosemary
- 1⁄4teaspoon dried oregano
- 1teaspoon sugar
- 3dashes salt
- 3dashes ground black pepper
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DIRECTIONS
- Preheat oven to 400°F.
- Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
- Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
- Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
- Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
- Pour sauce over manicotti covering completely.
- Cover baking dish with aluminum foil, crimping edges to seal tightly.
- Bake for 40 minutes at 400°F.
- Remove foil, sprinkle generously with remaining mozzarella.
- Bake uncovered for 5 minutes or until cheese is melted.
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