Manicotti Recipe
Ingredients
| Olive oil | 1/3 Cup (16 tbs) (SAUCE: 1 1/2 cups chopped onion) | |
| Garlic | 1 Clove (5gm), crushed (SAUCE: 1 1/2 cups chopped onion) | |
| Whole tomatoes | 1 Can (10oz), crushed (SAUCE: 1 1/2 cups chopped onion) | |
| Tomato Paste | 1 Can (10oz) (SAUCE: 1 1/2 cups chopped onion) | |
| Parsley | 2 Tablespoon (SAUCE: 1 1/2 cups chopped onion) | |
| Salt | 1 Tablespoon (SAUCE: 1 1/2 cups chopped onion) | |
| Sugar | 1 Tablespoon (SAUCE: 1 1/2 cups chopped onion) | |
| 1 tsp. oregano and 1 tsp. basil | ||
| Water | 1 1/2 Cup (16 tbs) (SAUCE: 1 1/2 cups chopped onion) | |
| CHEESE FILLING: 1 lb. ricotta cheese | ||
| Cottage cheese | 1 Pound (SAUCE: 1 1/2 cups chopped onion) | |
| Shredded mozzarella cheese | 8 Ounce (SAUCE: 1 1/2 cups chopped onion) | |
| Eggs | 2 Small (SAUCE: 1 1/2 cups chopped onion) | |
| Parmesan cheese | 1/3 Cup (16 tbs) (SAUCE: 1 1/2 cups chopped onion) | |
| Salt | 1 Teaspoon (SAUCE: 1 1/2 cups chopped onion) | |
| Parsley | 1 Tablespoon (SAUCE: 1 1/2 cups chopped onion) | |
Directions
Cook manicotti shells al dente.
Fill carefully with cheese filling.
Cover with sauce and bake at 350 degrees for 1/2 hour uncovered.
Fill carefully with cheese filling.
Cover with sauce and bake at 350 degrees for 1/2 hour uncovered.
Chef
