Baked Manicotti

120_smallThis recipe is divine. It is from page 272 of Cotton Country Collection. It makes 8 servings.








Baked Manicotti

Salsa di Pomodori (recipe follows)
1 (8 ounce) box manicotti shells

2 pounds ricotta cheese
1 (8 ounce) package mozzarella cheese, grated
1/3 grated parmesan cheese
2 eggs
1 tablespoon chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parmesan cheese, grated

Boil manicotti shells according to package directions. Set aside.

In a large bowl, combine ricotta, mozzarella, 1/3 cup parmesan, eggs, the chopped parsley, salt and pepper’ beat with a wooden spoon until well blended.

Stuff each shell with the cheese mixture. Spoon some sauce in the bottom of a large baking dish. Place shells in a single layer. Cover with remaining sauce; sprinkle with parmesan cheese. Bake, uncovered, 30 minutes at 350F until bubbly.

Salsa di Pomodori

1/4 cup olive oil
1 cup minced onion
1 clove garlic, crushed
1 (2 pound, 3 ounce) can Italian tomatoes, undrained
1 can tomato paste
2 sprigs parsley
1 tablespoon salt
2 teaspoons sugar
1 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
1 1/2 cups water

In hot oil, sauté onion and garlic until golden brown. Add the remaining ingredients along with 1 1/2 cups water. Mix well, mashing the tomatoes with a fork. Bring to a boil. Reduce heat; simmer, covered, stirring occasionally for 1 hour.

By my calculation – per serving – Calories: 647, Total Fat: 41g, Sat. Fat: 14.9g, Carb: 39.3g, Fiber: 2.7g, Protein: 28.6g


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