Cheese Manicotti
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50 MINUTES COOKING TIME INGREDIENTS
¼ cup chopped onion
1 clove garlic, crushed
2 tablespoons salad oil
1 (16-ounce) can tomatoes, cut up
1 (8-ounce) can tomato sauce
1/3 cup water
1 teaspoon sugar, or more to taste
1 teaspoon dried oregano leaves, crushed
¼ teaspoon dried thyme leaves, crushed
¼ teaspoon salt
1 small bay leaf
12 manicotti shells
2 beaten eggs
12 ounces fresh ricotta cheese
1 (8-ounce) package Mozzarella cheese
½ cup grated Parmesan cheese
¼ cup snipped parsley
¼ teaspoon salt
Dash of pepperADVANCED PREPARATION
In 2-quart saucepan, cook onion and garlic in salad oil until tender but not browned. Add tomatoes, tomato sauce, water, sugar, oregano, thyme, the first ¼ teaspoon salt, and bay leaf. Bring to boiling; simmer, uncovered, for 45 minutes. Remove bay leaf.
Meanwhile, cook manicotti shells in boiling, salted water just until tender; drain. (DO NOT OVERCOOK). Rinse shells in cold water.
Combine eggs, ricotta cheese, half of the mozzarella cheese, parmesan cheese, parsley, ¼ teaspoon salt, and pepper. Spoon cheese mixture into manicotti shells.
Pour about ½ of the tomato mixture into a 13-½ x 8-¾ x 1-¾-inch baking dish. Put in stuffed shells. Pour remaining sauce over shells. Sprinkle with remaining mozzarella cheese over top. Cover with foil and refrigerate up to 24 hours.
BEFORE SERVING
Bake manicotti, covered at 350 degrees until hot and bubbly, about 45 to 50 minutes.
Makes 6 servings