Three-Cheese Manicotti
| Three-Cheese Manicotti |
| Source: Better Homes and Gardens |
| Ingredients |
| • 1/4 cup chopped onion |
| • 1 clove garlic, minced |
| • 1 tablespoon cooking oil |
| • 1 14-1/2-ounce can tomatoes, cut up |
• 1  unce can tomato sauce |
| • 1 teaspoon sugar |
| • 1 teaspoon dried oregano, crushed |
| • 1/4 teaspoon dried thyme, crushed |
| • 1 small bay leaf |
| • 8 dried manicotti shells |
| • 2 beaten eggs |
| • 2 cups shredded mozzarella cheese (8 ounces) |
| • 1-1/2 cups ricotta cheese or cream-style cottage cheese |
| • 1/2 cup grated Parmesan cheese |
| • 1/2 cup snipped fresh parsley |
| • 1/2 teaspoon dried oregano, crushed |
| • Dash pepper |
| Directions |
| 1. For sauce, in a 2-quart saucepan cook onion and garlic in hot oil until tender. Add undrained tomatoes, tomato sauce, sugar, the 1 teaspoon oregano, the thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from heat; discard bay leaf. |
| 2. Meanwhile, cook pasta according to package directions; drain. Rinse shells in cold water. |
| 3. For filling, in a medium mixing bowl stir together eggs, half of the mozzarella cheese, the ricotta or cottage cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper. Spoon filling into manicotti. |
| 4. Pour half of the tomato mixture into a 2-quart rectangular baking dish. Arrange stuffed manicotti in the baking dish. Pour remaining sauce over shells. Sprinkle remaining mozzarella cheese atop. |
| 5. Bake the stuffed manicotti, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Makes 8 servings. |
| Make-Ahead Tip: Prepare as above, except do not bake. Cover and chill in the refrigerator for up to 24 hours. Bake as above. |
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