julia@reed.uucp (Julia Riseman) (03/20/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE MANICOTTI-1 M "25 Jan 87" 1987 .RZ "JULIA'S MANICOTTI" "An American version of stuffed shells" This is my recipe for stuffed manicotti shells. Perhaps it's not authentic, but it's tasty. .IH "Serves 4\-6" .SH SAUCE .IG "2 lb" "crushed tomatoes" "1 kg" (1 large can) .IG "2 lb" "whole tomatoes" "1 kg" (1 large can) .IG "4 Tbsp" "tomato paste" "70 g" .IG "4\-6" "garlic cloves" .IG "2 cups" "chopped onions" "300 g" .IG "\(12 cup" "olive oil" "12 cl" .IG "\(12 tsp" "black pepper" "2.5 ml" .IG "2" "bay leaves" .IG "1 Tbsp" "basil" "15 ml" .IG "1 Tbsp" "oregano" "15 ml" .IG "\(12 tsp" "tarragon" "2.5 ml" .IG "\(14 tsp" "thyme" "1 ml" .IG "\(14 tsp" "rosemary" "1 ml" .IG "\(14 tsp" "red pepper flakes" "1 ml" .IG "" "cayenne pepper," to taste .IG "1 tsp" "parsley," "5 ml" preferably fresh, but dry will do .IG "dash" "dry red wine" .SH FILLING .IG "\(12 cup" "chopped parsley," "20 g" fresh is much better .IG "1 lb" "ricotta" "500 g" .IG "2" "eggs" .IG "1 cup" "shredded mozzarella" "130 g" .IG "\(12 cup" "grated Parmesan cheese" "90 g" .IG "\(12 cup" "grated Romano cheese" "90 g" .IG "\(12 tsp" "black pepper" "2.5 ml" .IG "1" "garlic clove," crushed .SH MANICOTTI .IG "1 box" "manicotti (12 or so shells)" .PH .SK 1 Make sauce: Saut\z\(aae onions in large pot with olive oil over medium heat. Add crushed garlic. Cook until onions start to brown. .SK 2 Add cans of tomatoes along with paste, breaking any large chunks. .SK 3 Add in seasonings and red wine. Simmer, stirring occasionally, for 20\-30 minutes. .SK 4 Make filling: mix filling ingredients in bowl, reserving .AB "\(12 cup" "60 g" of the shredded mozzarella to sprinkle on top. .SK 5 Preheat oven to .TE 350 175 . .SK 6 Cook manicotti until they are \fIal dente\fP (follow the instructions on the box). Drain, and stuff each with filling mixture. .SK 7 Cover baking pan with .AB "\(12 inch" "1 cm" of sauce, and arrange stuffed shells on top. Cover with sauce and reserved mozzarella. .SK 8 Bake at .TE 350 175 for about 20 minutes, until cheese is nicely browned and sauce is bubbling. .NX While I prefer to use true manicotti, regular pasta shells are easier to stuff and it's okay to substitute. You can also cut each manicotti down one side and rewrap it around the stuffing. This freezes well uncooked; cover with plastic wrap and foil. Let it defrost in a .TE 200 95 oven for an hour or overnight in the refrigerator. The cheese mixture can be modified to suit your tastes. Cottage cheese can be substituted for the ricotta. .SH RATING .I Difficulty: moderate. .I Time: 1 hour preparation, 20 minutes baking. .I Precision: approximate measurement OK. .WR Julia Riseman Reed College, Portland, Oregon, USA tektronix!reed!julia