- 10-12 manicotti noodles cooked al dente according to package directions
FOR THE SAUCE
- 6 tbsp Olive Oil
- 1 large cloves garlic, finely minced or put through press
- 1 medium onion, minced
- 2 tbsp dried parsley
- 2 (15 ounce cans) diced tomatoes
- 2 (8 ounce cans) tomato sauce
- ½ tsp dried basil
- 1 tsp salt
- dash of pepper
FOR THE FILLING
- 15 ounce container Ricotta Cheese
- ¼ pound Mozzarella cheese, grated (about 1 cup)
- 3 tbsp Parmesan cheese
- 1 egg
- 1 tbsp dried parsley
- 2 tsp sugar
- ½ tsp salt
- ⅛ tsp pepper
- More Parmesean Cheese for topping
- Heat olive oil in a heavy pan and saute the onion, garlic and parsley until garlic is golden and onion in transparent. Add the tomatoes, tomato sauce, basil, salt and pepper. Bring to a simmer and simmer uncovered for 25-30 minutes until sauce is nicely thickened.
- Make the cheese filling by combining the ricotta cheese, grated mozzarella cheese, Parmesan cheese, egg, dried parsley, sugar, salt and pepper.
- When sauce is done simmering, pour half of the sauce in the bottom of the dish you plan to bake the manicotti in.
- Fill each al dente noodle with filling. I use a spoon to put some in each side of the noodle and do my best to get it evenly distributed in the noodle.
- Place each noodle in the baking dish on top of the sauce you poured in.
- When each noodle is placed pour the remaining sauce over the noodles.
- Cover pan with foil and bake at 400 degrees for 40 minutes.
- Remove foil sprinkle with Parmesan cheese and return to oven for 5 minutes.
- Serve an Enjoy!
This article and recipe adapted from this site