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Stuffed Manicotti
SAUCE
2 lb. crushed tomatoes (1 large can)
2 lb. whole tomatoes (1 large can)
4 Tbsp. tomato paste
6 garlic cloves
2 c. chopped onions
1/2 c. olive oil
1/2 tsp. black pepper
2 bay leaves
1 Tbsp. basil
1 Tbsp. oregano
1/2 tsp. tarragon
1/4 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. red pepper flakes
cayenne pepper, to taste
1 tsp. parsley, preferably fresh, but dry will do
dash dry red wine
FILLING
1/2 c. chopped parsley, fresh is much better
1 lb. ricotta
2 eggs
1 c. shredded mozzarella
1/2 c. grated Parmesan cheese
1/2 c. grated Romano cheese
1/2 tsp. black pepper
1 garlic clove, crushed
MANICOTTI
1 box manicotti (12 or so shells)
Make sauce: Sauté onions in large pot with olive oil over medium heat. Add crushed garlic. Cook until onions start to brown. Add cans of tomatoes along with paste, breaking any large chunks. Add in seasonings and red wine. Simmer, stirring occasionally, for 20-30 minutes. Make filling: mix filling ingredients in bowl, reserving 1/2 cup of the shredded mozzarella to sprinkle on top. Preheat oven to 350 F. Cook manicotti until they are aldente (follow the instructions on the box). Drain, and stuff each with filling mixture. Cover baking pan with 1/2" of sauce, and arrange stuffed shells on top. Cover with sauce and reserved mozzarella. Bake at 350 F for about 20 minutes, until cheese is nicely browned and sauce is bubbling. Makes 6 servings.
"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."
Jeff Smith (The Frugal Gourmet)
The cashew nut in its natural state contains a poisonous oil. Roasting removes the oil and makes the nuts safe to eat.
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