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manicotti Mozzarella cheese Ricotta cheese basil cheese canshunts chunky tomato paste extra-virgin olive oil garlic garlic shallots oregano Italian seasoning basil sugar salt black pepper
Viewed: 26 - Published at: 4 years agoIngredients
- 8 large manicotti
- 2 -3 cups shredded mozzarella cheese (divided in half)
- 1 12 cups ricotta cheese
- 1 tablespoon dried basil
- 12 cup parmigiano-reggiano cheese (grated)
- 2 (14 1/2 ounce) canshunts chunky crushed tomatoes
- 2 (6 ounce) cans hunts tomato paste
- 14 cup extra virgin olive oil
- 6 garlic cloves (cut in halves)
- 1 teaspoon chopped garlic, in juice (from jar)
- 1 shallots (diced) or 12 small onion
- 2 tablespoons dried oregano (diced)
- 4 tablespoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 tablespoon granulated sugar
- 12 teaspoon salt
- 12 teaspoon black pepper
Method
- Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
- Add the extra-virgin olive oil to the pot.
- Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
- Dice the shallot, and dump that into the pot.
- Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
- Do not strain, as the pulp adds to make this a thick and wonderful sauce.
- Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
- Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
- Remove from heat and give it one last stir.
- Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a marinara sauce.
- NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.
- Manicotti Recipe:.
- Preheat oven to 350 degrees.
- Spray baking dish with non-stick cooking spray.
- Cook pasta according to package directions.
- Drain and rinse with cool water.
- Allow pasta to dry on paper towels.
- For the filling, in a medium bowl, stir together half of the mozzarella cheese with the ricotta cheese and the basil.
- Using a teaspoon, carefully stuff the pasta shells with the prepared cheese mixture.
- Spoon 1 cup of the marinara sauce into the baking dish and spread it evenly.
- Arrange the stuffed pasta over the sauce and pour the remaining sauce over top of the pasta.
- Sprinkle with the remaining mozzarella cheese.
- Bake the manicotti for 15 minutes.
- Sprinkle with the grated parmesiano-reggiano cheese and bake for another 10 minutes and serve immediately.
