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- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon cooking oil
- 1 14 1/2 ounce can tomatoes, cut up
- 1 8 ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon dried thyme, crushed
- 1 small bay leaf
- 8 dried manicotti shells
- 2 beaten eggs
- 2 cups shredded mozzarella cheese (8 ounces)
- 1 1/2 cups ricotta cheese or cream-style cottage cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup snipped fresh parsley
- 1/2 teaspoon dried oregano, crushed
- Dash pepper
1. For sauce, in a 2-quart saucepan cook onion and garlic in hot oil until tender. Add undrained tomatoes, tomato sauce, sugar, the 1 teaspoon oregano, the thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from heat; discard bay leaf.
2. Meanwhile, cook pasta according to package directions; drain. Rinse shells in cold water.
3. For filling, in a medium mixing bowl stir together eggs, half of the mozzarella cheese, the ricotta or cottage cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper. Spoon filling into manicotti.
4. Pour half of the tomato mixture into a 2-quart rectangular baking dish. Arrange stuffed manicotti in the baking dish. Pour remaining sauce over shells. Sprinkle remaining mozzarella cheese atop.
5. Bake the stuffed manicotti, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Makes 8 servings.
- Prepare as above, except do not bake. Cover and chill in the refrigerator for up to 24 hours. Bake as above.
- Servings Per Recipe 8,
- cal. (kcal) 284,
- Fat, total (g) 14,
- chol. (mg) 88,
- sat. fat (g) 7,
- carb. (g) 21,
- fiber (g) 1,
- pro. (g) 19,
- vit. A (RE) 288,
- vit. C (mg) 14,
- sodium (mg) 586,
- calcium (mg) 535,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet