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Three Cheese Manicotti

Difficulty: Intermediate
Ingredients
    Sauce
  • 1/4 cup chopped yellow onion
  • 1 clove minced garlic
  • 1 Tbsp cooking oil (doesn't matter which one you would like to use just know the different flavor might contribute to the overall flavor)
  • 2 cans (8oz) tomato sauce
  • 1 tsp granulated sugar
  • 1 tsp oregano (I use dried organic oregano)
  • 1/4 tsp thyme
  • 1 small bay leaf
    • Filling
  • 2 beaten eggs
  • 2 cup shredded mozzarella cheese
  • 1 1/2 cup ricotta cheese
  • 1/2 cup parmesan cheese
  • 1/4 tsp parsley
  • 1/2 tsp oregano
    • Pasta
  • 8 manicotti shells
Instructions
  1. 1

    SAUCE:

    In a 2-quart saucepan, cook the onions and garlic in hot oil until tender but not brown. Add tomato sauce, sugar, and the 1 tsp oregano, thyme, and bay leaf. Bring to boil; reduce heat. Simmer, uncovered, for 20-25 minutes or until thickened. Remove from the heat and remove the bay leaf.

    Meanwhile, cook the manicotti shells as the package directs. Drain shells and rinse with cold water. 

    FILLING:

    Stir together eggs, ricotta, parmesan cheese, parsley, and the 1/2 tsp of oregano and pepper, and half of the mozzarella cheese. Carefully spoon the filling into the manicotti shells.

    Pour half of the sauce mixture into a 2-quart baking dish. Arrange the stuffed manicotti in the baking dish. Pour the remaining sauce on top of the shells. Sprinkle the rest of the mozzarella cheese atop. Bake, covered at 350°F for 35-40 minutes 

    Manicotti shells may stick together so if you add a light bit of oil to the water when cooking it might help. Also if the shells might tear and they are still perfectly usable just going to be a little bit easier on stuffing them .
Keywords: pasta
Read it online: https://melaniecarling.com/recipe/three-cheese-manicotti/