Manicotti
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
61
Spice
56
Sweetness
54
Sourness
42
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
4 cloves
Garlic (grated)1 small
Onion (grated)1 tsp
Sugar2 cups
Passata4 cups
Ricotta1.5 cup
Parmigiano (grated -reggiano)2 cups
Shredded MozzarellaDirections:
1
Bring a large pot of water to a boil
2
Salt the water and cook the manicotti until shy of al dente, 5 to 6 minutes
3
Drain and cool to handle
4
For the sauce: Place in a food processor the canned tomatoes, garlic, onion, sugar, basil, parsley, thyme, salt and pepper to taste and the EVOO
5
Blend until smooth, and then place the sauce in a pot
6
Stir together with the passata or tomato sauce and simmer 20 minutes
7
Pour half of the sauce into large baking dish
8
For the filling: Mix together in a large bowl the spinach, ricotta, half the Parm, salt and pepper to taste and a little nutmeg
9
Taste to adjust seasonings before adding the eggs
10
Once the eggs are incorporated, spoon the filling into a large plastic food storage bag and trim the corner
11
Pipe the filling into the manicotti and put in the baking dish
12
Cover the casserole with the remaining sauce, Parm and mozzarella
13
Cover and store for a make-ahead meal
14
Preheat the oven to 450 degrees F and bake until brown and bubbly, 30 to 35 minutes