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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cheesy Manicotti Recipe

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This recipe for Cheesy Manicotti is from The Pierce Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups onion -- chopped
1/2 cup celery -- chopped
3/4 cup parsley -- chopped
1/4 cup oil
1/2 can bell pepper -- chopped
1 8oz can mushroom -- reserve liquid
1 6oz can tomato paste
1 1/2 teaspoons basil leaves
1/2 teaspoon thyme
2 teaspoons salt
1 16oz pkg ricotta cheese
1 28 oz can stewed tomatoes
1 15oz can tomato sauce
1 1/2 cups red wine (or water)
1 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon pepper
1 12oz block mozzarella cheese --
cut in 1/2" cubes
3 eggs -- beaten
1/3 cup parmesan cheese
1/2 teaspoon nutmeg
2 3.75 oz pkgs manicotti shells
4 cloves garlic -- minced
1/2 cup parsley
Directions:
Directions:
In a Large pan, saute onion, garlic, celery, bell pepper1/2 c parsley and drained mushrooms in hot oil about 10 minutes. Add tomatoes, their liquid , tomato sauce, tomato paste, wine, 1 tsp basil, oregano, thyme, marjoram, 1/2 tsp salt, 1/4 tsp pepper and liquid from mushrooms. Bring to boil, reduce and simmer uncovered for 30 minutes. Stir occasionally. In large bowl, combine cheeses, eggs, 1/4 c parsley, 1/2 tsp basil, nutmeg, 1/2 tsp salt and 1/4 tsp pepper, mix well. Stuff mix into uncooked shells. Spread 1 1/2 c of sauce on botton of greased 9x13" baking dish. Arrange shells in single layer and pour remaining sauce over shells. Cover and bake at 375 four 1 hour.

 

 

 

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