Manicotti
Source of Recipe
Bon Appetit, March 1990, Marilyn B. Leone, Huntington Beach, CA
Recipe Introduction
Got this recipe on the internet when searching for an authentic manicotti recipe like my great grandma used to make. I cheat and buy pre-made noodles, though!
List of Ingredients
Marinara Sauce:
2 pounds tomatoes, peeled and seeded***
2 T. Olive oil***
3 large garlic cloves, chopped
1 6-oz. can tomatoe paste
5 fresh basil leaves, cut julienne
1 t. salt
***can substitute for 3 cans diced tomatoes
Filling:
1 1/2 C ricotta
1 C. Freshly grated Romano cheese
2 eggs, beaten
1/4 lb. prosciutto, coarsly chopped
2 T. minced fresh parsley
16 manicotti noodles (1 package)
6 oz. mozzarella cheese, cut into strips
5 fresh basil leaves
Additional grated motz. cheeseRecipe
Chop tomatoes in processor. Heat oil in heavy medium saucepan over medium heat. Add garlic and cook until soft (do not brown) about 1 1/2 mins. Stir in tomatoe paste, tomatoes, basil and salt. Simmer until sauce thickens, stirriing occasionally, about 30 mins. Set aside.
For filling: Beat ricotta in medium bowl until smooth and creamy. Mix in 1 c. romano cheese, eggs, prosciutto and minced parsley.
Cook noodles according to package directions. I usually undercook by about 3 minutes. Drain, but leave a bit of cold water in the pot so they don't stick together and get hard.
For assembly: Preheat oven to 350. Stir whole basil leaves into sauce. Spread a bit of sauce into bottom of 9x13 pyrex dish. Spoon filling into each noodle, leaving a bit of room to stuff a slice of Mozzarella cheese in. Place in dish, cheese side down. Continue until all noodles are filled. Pour sauce over noodles. Sprinkle with cheese. Cover loosely with foil and bake for 35 minutes. Remove foil and broil for 3-5 minutes. Let set for 5-10 minutes before serving.
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