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Cheese Manicotti

Ingredients

Sauce:

  • 1 large onion, chopped            

  • 1 garlic clove, pressed

  • 2 tablespoons extra virgin olive oil            

  • 12 ounces tomato paste

  • 24 ounces water                    

  • 1 tablespoon dried oregano

  • 1 fresh bay leaf                    

  • 1 teaspoon salt

  • ½ teaspoon black pepper

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Pasta:

  • 1 teaspoon extra virgin olive oil                    

  • 14 manicotti noodles

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Filling:

  • 1½ cups ricotta cheese                

  • 6 large eggs

  • ¼ pound mozzarella cheese, shredded            

  • 1/3 pound Parmesan cheese, grated

  • 6 tablespoons sweet butter, soft            

  • 1 teaspoon salt

  • ¾ teaspoon black pepper                

  • 2 tablespoons fresh basil, chopped

  • ¼ cup grated Parmesan, for sprinkling

Directions

Sauce:

  1. Preheat oven to 350º.  

  2. Cook onions and garlic in olive oil over medium heat until translucent, about five minutes.  

  3. Add tomato paste and water; stir to mix. 

  4. Add the seasonings and allow the sauce to simmer while preparing the manicotti and filling.  

Manicotti: 

  1. bring a large pot of water to a boil, add the olive oil.

  2. Pour in the manicotti.; stir.  Cook al dente, about 12 minutes. 

  3. drain and cool off under cold running water.  Set aside.

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Filling:

  1. Mix ricotta cheese and eggs in mixer; beat until well combined. 

  2. Add grated cheeses and softened butter, beat until mixed well.  

  3. Add the salt, pepper and basil.  Beat on low just until everything is combined.  

  4. Gently fill the cooked manicotti with the cheese mixture and arrange in two greased 9x13-inch pans.  

  5. Cover pasta in each pan with half the sauce, sprinkle on additional parmesan.  

  6. Bake 25-30 minutes, until the cheese is thoroughly melted and the sauce is bubbling. 

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