*  Exported from  MasterCook  *
 
                             JULIA'S MANICOTTI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Usenet
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Manicotti
                         -(12 or so shells)
                         -----SAUCE-----
    2       lb           Tomatoes, crushed
                         -(1 large can)
    2       lb           Tomatoes, whole
                         -(1 large can)
    4       T            Tomato paste
    6                    Garlic cloves
                         -(or less)
    2       c            Onions, chopped
      1/2   c            Olive oil
      1/2   t            Black pepper
    2                    Bay leaves
    1       T            Basil
    1       T            Oregano
      1/2   t            Tarragon
      1/4   t            Thyme
      1/4   t            Rosemary
      1/4   t            Red pepper flakes
                         Cayenne pepper,
                         -to taste
    1       t            Parsley, preferably fresh,
                         -but dry will do
    1       d            Red wine, dry
                         -----FILLING-----
      1/2   c            Parsley, chopped
    1       lb           Ricotta
    2                    Eggs
    1       c            Mozzarella, shredded
      1/2   c            Parmesan cheese, grated
      1/2   c            Romano cheese, grated
      1/2   t            Black pepper
    1                    Garlic clove, crushed
 
   MAKE SAUCE:  Saute onions in large pot with olive oil over medium heat. Add
   crushed garlic.  Cook until onions start to brown.  Add cans of tomatoes
   along with paste, breaking any large chunks. Add in seasonings and red
   wine. Simmer, stirring occasionally, for 20-30 minutes.
   
   MAKE FILLING:  mix filling ingredients in bowl, reserving about 1/2 cup of
   the shredded mozzarella to sprinkle on top.
   
   Preheat oven to 350 degrees F.  Cook manicotti until they are al dente
   (follow the instructions on the box). Drain and stuff each with filling
   mixture. Cover baking pan with about 1/2 inch of sauce, and arrange stuffed
   shells on top. Cover with sauce and reserved mozzarella. Bake at 350
   degrees F. for about 20 minutes, until cheese is nicely browned and sauce
   is bubbling.
   
   NOTES:
   
   *  This is my (American) recipe for stuffed manicotti shells.  Perhaps it’s
   not authentic, but it’s tasty.  Yield:  Serves 4-6.
   
   *  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 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.
   
   : Difficulty:  moderate.
   : Time:  1 hour preparation, 20 minutes baking.
   : Precision:  approximate measurement OK.
   
   : Julia Riseman
   : Reed College, Portland, Oregon, USA
   : tektronix!reed!julia
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
                    - - - - - - - - - - - - - - - - - -