Manicotti: Julian's Cheese Manicotti
Source of Recipe
Diane Mott Davidson
List of Ingredients
SAUCE:
1 large onion, chopped
4 cloves garlic, pressed
2 tablespoons olive oil
12 ounces tomato paste (2 6oz cans)
2 tablespoons finely chopped fresh oregano
1 small bay leaf
1 teaspoon salt
1/2 tablespoon ground pepper
PASTA:
1 teaspoon olive oil
14 manicotti noodles
FILLING:
1 1/2 cups ricotta cheese
6 large eggs
3/4 pound fontina cheese, grated
1/4 pound mozzarella, grated
1/3 cup fresh grated parmesan
6 tablespoons soft butter (not margarine)
1 teaspoon salt
3/4 teaspoon fresh ground black peppers
2 tablespoons finely chopped fresh basilRecipe
Preheat the oven in 350ºF. To make the sauce, gently saute the onion and garlic in the oil in a saucepan over medium heat until the onion is translucent, about five minutes. Add the tomato paste and stir. Slowly add 4 tomato paste cans of water and stir. Add the seasonings and allow the sauce to simmer while you prepare the pasta and filling. Bring a large pot of water to a boil and add the oil. Drop in manicotti and cook just until al dente, about 10-15 minutes. Drain and run cold water over noodles in a colander. Set aside.
To make the filling, beat the ricotta with eggs until combined in the large bowl of an electric mixer. Add the grated cheeses and softened butter; beat until combined. Add the salt, pepper and basil. Beat on low just until everything is combined. Gently fill the cooked shells with the cheese mixture and arrange in two buttered 9x13 inch baking pans. Cover the pasta in each pan with ahlf the sauce. Sprinkle on additional parmesan cheese. Bake for about 20 minutes, or until the cheese is thoroughly melted and the sauce is bubbling. Makes 7 servings.
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