Wednesday, October 1, 2008


Frisco 1st Ward

6 Tbsp. Olive Oil
1 large Garlic clove, minced
1 Medium onion, 2 Tbsp. Parsley
1 qt. Tomatoes
1 (16 oz) can Tomato Sauce
Dash of pepper
1/2 tsp. Basil
1 tsp. Salt

Cheese Filling:
1 (15 oz) container Ricotta Cheese
1/4 lb. Mozzarella Cheese, grated
1 Tbsp. Parsley
3 Tbsp. Parmesan Cheese
2 tsp. Sugar
1 Egg, slightly beaten

Heat oil in heavy pan and saute onion, garlic, and parsley until garlic is golden and onion transparent. Add the tomatoes, tomato sauce, pepper, basil, and salt; simmer, uncovered, stirring occasionally until thickened (about 20-30 minutes).

Boil manicotti noodles for 5 to 10 minutes. Drain well and fill with Cheese Filling. Cover bottom of 9x13 pan with sauce. Place filled noodles side by side in pan. Cover with sauce. Seal pan tightly with foil. Bake at 400 for 40 minutes. Uncover and sprinkle with Parmesan Cheese and bake for 5 more minutes. Yield: 10-12 stuffed noodles. 

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