On Line Cookbook
Stuffed Manicotti
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Recipe Information
Jackie Smith

Serves/Makes:4 servings

  • Sauce:
  • 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
  • Pasta:
  • 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
  • Sauce:
  • Saute onion and garlic in oil.
  • Add remaining ingredients.
  • Simmer about 45 minutes or until thick.
  • Pasta:
  • 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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