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Three-Cheese Manicotti




Source of Recipe


bhg.com






List of Ingredients



• 1/4 cup chopped onion
  
• 1 clove garlic, minced
  
• 1 T cooking oil
  
• 1 (14 1/2 oz) can tomatoes, cut up
  
• 1 (8 oz) can tomato sauce
  
• 1 tsp sugar
  
• 1 tsp dried oregano, crushed
  
• 1/4 tsp dried thyme, crushed
  
• 1 small bay leaf
  
• 8 dried manicotti shells
  
• 2 beaten eggs
  
• 2 cups shredded mozzarella cheese
  
• 1 1/2 cups ricotta cheese
  
• 1/2 cup grated Parmesan
  
• 1/2 cup snipped fresh parsley leaves
  
• 1/2 tsp dried oregano, crushed
  
• dash pepper
  






Instructions



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 tsp oregano, 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, ricotta, Parmesan, parsley, 1/2 tsp oregano, and dash pepper. Spoon filling into manicotta.
   
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 on top.
   
5. Bake the stuffed manicotta, covered, in a 350 degree oven for 35 to 40 minutes or until heated through.
   






Final Comments


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.