julia@reed.uucp (Julia Riseman) (03/20/87)
MANICOTTI-1(M) USENET Cookbook MANICOTTI-1(M) JULIA'S MANICOTTI MANICOTTI-1 - An American version of stuffed shells This is my recipe for stuffed manicotti shells. Perhaps it's not authentic, but it's tasty. INGREDIENTS (Serves 4-6) SAUCE 2 lb crushed tomatoes (1 large can) 2 lb whole tomatoes (1 large can) 4 Tbsp tomato paste 4-6 garlic cloves 2 cups chopped onions 1/2 cup olive oil 1/2 tsp black pepper 2 bay leaves 1 Tbsp basil 1 Tbsp oregano 1/2 tsp tarragon 1/4 tsp thyme 1/4 tsp rosemary 1/4 tsp red pepper flakes cayenne pepper, to taste 1 tsp parsley, preferably fresh, but dry will do dash dry red wine FILLING 1/2 cup chopped parsley, fresh is much better 1 lb ricotta 2 eggs 1 cup shredded mozzarella 1/2 cup grated Parmesan cheese 1/2 cup grated Romano cheese 1/2 tsp black pepper 1 garlic clove, crushed MANICOTTI 1 box manicotti (12 or so shells) PROCEDURE (1) Make sauce: Saut' onions in large pot with olive oil over medium heat. Add crushed garlic. Cook until onions start to brown. (2) Add cans of tomatoes along with paste, breaking any large chunks. (3) Add in seasonings and red wine. Simmer, stirring occasionally, for 20-30 minutes. (4) Make filling: mix filling ingredients in bowl, reserving 1/2 cup of the shredded mozzarella to sprinkle on top. (5) Preheat oven to 350 deg. F. (6) Cook manicotti until they are al dente (follow the instructions on the box). Drain, and stuff each with filling mixture. (7) Cover baking pan with 1/2 inch of sauce, and arrange stuffed shells on top. Cover with sauce and reserved mozzarella. (8) Bake at 350 deg. F for about 20 minutes, until cheese is nicely browned and sauce is bubbling. NOTES 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 plas- tic wrap and foil. Let it defrost in a 200 deg. F oven for an hour or overnight in the refrigerator. The cheese mix- ture can be modified to suit your tastes. Cottage cheese can be substituted for the ricotta. RATING Difficulty: moderate. Time: 1 hour preparation, 20 minutes baking. Precision: approximate measurement OK. CONTRIBUTOR Julia Riseman Reed College, Portland, Oregon, USA tektronix!reed!julia