Categories: Casseroles, Comfort Food, Italian, May2012, Pasta

Ingredients

• Sauce:
• 1 Tbs olive oil
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 can (14 1/2 ounces) whole tomatoes, including juice, lightly pureed in food processor
• 1 can (8 ounces) tomato sauce
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp sugar
• 1/2 tsp salt
• Freshly ground pepper to taste
• Filling:
• 1 large egg, beaten
• 2 1/2 cups grated mozzarella cheese
• 2 cups ricotta or cottage cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup chopped fresh parsley
• 9 manicotti shells, cooked and drained
• Parmesan cheese for sprinkling on top

Directions

1. 1) Preheat oven to 350°F. In a large saucepan over medium heat, warm oil. Add onion and garlic and saute until tender, about 5 minutes. Add remaining ingredients. Bring to a boil, reduce heat and simmer, uncovered , until slightly thickened, about 20 minutes. Remove bay leaf and discard.

2. 2) Meanwhile, make the filling: In a large bowl, mix egg, cheeses, and parsley. Set aside.

3. 3) Place one third of the sauce into a 9-13-inch baking dish lightly coated with cooking spray or oil. Spoon filling mixture into cooked shells and arrange in a single layer on top of sauce. Pour remaining sauce over shells. Sprinkle lightly with Parmesan cheese.

4. 4) Cover and bake until bubbly, 35 to 40 minutes. Remove cover last 5 minutes of cooking time. Let stand 10 minutes before serving.

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