Cheese Filled Manicotti
6 servings
1 package manicotti shells
15 ounces ricotta cheese
8 ounces mozzarella cheese
1/4 cup parmesan cheese
1/4 cup Italian seasoned bread crumbs
2 tablespoons parsley
1/4 teaspoon salt
2 tablespoons olive oil
1/4 cup chopped onion
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1 cup water
1/2 teaspoon basil
1/2 teaspoon oregano
Cook manicotti shells according to package directions. Combine cheeses, bread crumbs, parsley, and salt; set aside. Saute onion and garlic in olive oil. Add tomatoes, tomato paste, water, basil and oregano. Simmer 30 minutes. Pour half the sauce in a baking dish. Stuff cooked manicotti shells with cheese filling; arrange in dish and top with remaining sauce. Cover and bake at 350° for 30 minutes. Enjoy!
6 servings
1 package manicotti shells
15 ounces ricotta cheese
8 ounces mozzarella cheese
1/4 cup parmesan cheese
1/4 cup Italian seasoned bread crumbs
2 tablespoons parsley
1/4 teaspoon salt
2 tablespoons olive oil
1/4 cup chopped onion
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1 cup water
1/2 teaspoon basil
1/2 teaspoon oregano
Cook manicotti shells according to package directions. Combine cheeses, bread crumbs, parsley, and salt; set aside. Saute onion and garlic in olive oil. Add tomatoes, tomato paste, water, basil and oregano. Simmer 30 minutes. Pour half the sauce in a baking dish. Stuff cooked manicotti shells with cheese filling; arrange in dish and top with remaining sauce. Cover and bake at 350° for 30 minutes. Enjoy!
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