Three-Cheese Manicotti Recipe

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Three-Cheese Manicotti

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Ingredients

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

Directions

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.

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