Artichoke Filled Pasta With Tomato Sauce Recipe
Ingredients
12 cannelloni or manicotti shells
8 oz. artichoke hearts
2 tbsp. olive oil
1/2 small onion, diced
1 large garlic clove, crushed
3 tbsp. white wine
4 oz. ricotta cheese
2 oz. blue cheese (Gorgonzola)
1 egg yolk
1 tsp. chopped parsley
Salt and pepper
Sauce
2 tbsp. olive oil
1/2 carrot, finely chopped
1 garlic clove, crushed
16 oz. unripened tomatoes, coarsely chopped
1 cup chicken broth
1 bay leaf
1/4 cup chopped basil (1 tbsp. dry)
Salt and pepper to taste
Directions
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Use either canned or cook yourself
Cut hearts into thin slices.
Heat in skillet.
Add and cook until onion is soft.
Add along with artichokes and cook until liquid has evaporated, approx 3 minutes.
Process in food processor just until chopped.
Add to above and process briefly.
Do not overblend.
Fill shells with approx. 1 tbsp. artichoke filling and place in baking pan.
Prepare sauce.
Heat in skillet.Add and cook for 1 minute.
Add and simmer until thick, stirring occasionally, about 15 minutes.
Remove bay leaf, pour over cannelloni, cover, and bake approx. 20-25 minutes, until hot.
Drain and set aside.
Meanwhile, prepare sauce.
Use either canned or cook yourself
Cut hearts into thin slices.
Heat in skillet.
Add and cook until onion is soft.
Add along with artichokes and cook until liquid has evaporated, approx 3 minutes.
Process in food processor just until chopped.
Add to above and process briefly.
Do not overblend.
Fill shells with approx. 1 tbsp. artichoke filling and place in baking pan.
Prepare sauce.
Heat in skillet.Add and cook for 1 minute.
Add and simmer until thick, stirring occasionally, about 15 minutes.
Remove bay leaf, pour over cannelloni, cover, and bake approx. 20-25 minutes, until hot.
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