Source:

Jackie Smith

Serves/Makes:4 servings

Ingredients

• 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

Preparation

• 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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