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- Jackie Smith
- 3 tbsp (45 ml). olive oil
- 1 small onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1 6 oz (168 grm). can tomato paste
- 1 14 oz (392 grm). can plum tomatoes
- 2 cups (475 ml) water
- 1/2 tsp (2 ml). salt
- 1/2 bay leaf
- 1/2 tsp (2 ml). basil
- 2 cups (475 ml) mozzarella cheese, shredded
- 1/2 cup (125 ml) ricotta cheese
- 1/2 cup (125 ml) small curd cottage cheese
- 1/2 cup (125 ml) parmesean cheese, grated
- 2 eggs, beaten
- 1/2 cup (125 ml) snipped parsley
- 1/2 tsp (2 ml) salt
- 12 manicotti shells, uncooked
- Saute onion and garlic in oil.
- Add remaining ingredients.
- Simmer about 45 minutes or until thick.
- Ccombine 1 cup (225 ml) mozzarella cheese, ricotta cheese, cottage cheese, parmesean cheese, eggs, parsley and salt.
- Mix well and use to stuff uncooked manicotti shells.
- 1/2 Ppour of sauce into oblong baking dish.
- Arrange manicotti shells on top of sauce.
- Pour remaining sauce over shells.
- Sprinkle with remaining 1 cup (225 ml) mozzarella cheese.
- Cover with foil.
- Bake in pre-heated 400 degree (200 C.) oven for 40 minutes or until pasta is tender.
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