 |
 |
 | ingredients |
| |
Coarse salt and ground pepper (6-inch)
1 package (8 ounces) manicotti, cooked, drained, and cooled
2 containers (15 ounces each) part-skim ricotta cheese
2 large eggs, lightly beaten
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 cups shredded Parmesan cheese
1 ounce dried mushrooms, such as shiitake, soaked and drained, and finely chopped
4 cups Basic Tomato Sauce (below)
Basic Tomato Sauce
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic
2 cans (28 ounces) whole tomatoes in juice
1/4 teaspoon dried oregano
Coarse salt and ground pepper
|
|
|
 | Ricotta Manicotti with Tomato Sauce |
| | Serves 6 | Prep time: 45 minutes | Total time: 1 hour 15 minutes |
| |
- Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms.
- Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each). Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.
Tomato Sauce
- In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
- Add two 28-ounce cans whole tomatoes in juice and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 20 to 30 minutes. Season with coarse salt and ground pepper.
|
|
