Cheese Manicotti
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A italian take on cheese manicotti, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1/4 c. chopped onion
- 2 Tbsp. salad oil
- 1 (8 oz.) can tomato sauce
- 1 tsp. sugar
- 1/4 tsp. dried thyme leaves, crushed
- 1/4 tsp. salt
- 12 manicotti shells
- 12 oz. fresh Ricotta cheese (1 1/2 c.; I use low-fat)
- 1 (8 oz.) pkg. shredded Mozzarella cheese
- 1/4 c. snipped parsley or 1 to 2 tsp. dried parsley
- 1/4 tsp. salt
- dash of pepper
- 1 clove garlic, crushed
- 1 (16 oz.) can tomatoes, cut up
- 1/3 c. water
- 1 tsp. dried oregano leaves, crushed
- 1 bay leaf
- 2 beaten eggs or substitute
Method
In a 2-quart saucepan, cook onion and garlic in oil until tender but not browned.
Add tomatoes, tomato sauce, water, sugar, oregano, thyme, the first 1/4 teaspoon salt and bay leaf.
Bring to boiling; simmer, uncovered, for 45 minutes.
Remove bay leaf.
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