Monday, August 30, 2010

Three Cheese Manicotti

Makes 8 manicotti

1/4c chopped onion
1 minced garlic clove
1T oil
1 16 oz can tomatoes, cut up
1 8oz can tomato sauce
1t sugar
1t dried oregano, crushed
1/4t dried thyme,crushed
1 small bay leaf
1 beaten eggs
2c shredded mozarella
1 1/2c ricotta cheese(cottage ?)
1/2c grated parmesan cheese
1/4c snipped parsley
1/2t dried oregano crushed
8 manicotti shells
Cook onion & garlic in hot oil till tender, add undrained tomatoes, tomato
sauce, sugar,1t oregano, thyme and bay leaf. Bring to boil, reduce heat &
simmer, uncovered 20-25 min, till thick. Remove from heat, discard bay leaf.
Meanwhile, cook manicotti, drain, rinse in cold water. Filling: in bowl, stir
eggs, half the mozarella, ricotta, parmesan, parsley, 1/2t oregano, & dash of
pepper. Spoon filling into manicotti. Pour half of sauce into 2 qt. rectang-
ular baking dish. Pour rest of sauce over shells. Sprinkle remaining cheese
on top. Chill up to 24 hrs. if desired. Bake, covered, 35-40 min @ 350 or
till heated through.

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