"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Manicotti Recipe

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This recipe for Manicotti, by , is from Activity Directors Collaborate in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Stachel - Boynton Beach,FL
Added: Tuesday, September 8, 2009


16 oz mozzarella cheese diced
6 tbsp grated Parmesan cheese
2 eggs lightly beaten
2 pints ricotta cheese (polly)
2 tbsp butter
1/4 tsp salt
1/2 tsp fresh pepper
12 oz manicotti noodles

Tomato Sauce:
1/4 cup olive oil
1 cup finely chopped onion
1 cup clove garlic crushed
1 lb 12 oz Italian tomatoes (crushed)
1 6 oz can tomato paste
2 parsley sprigs
1 tbsp salt
2 tsp sugar
1 tsp oregano
1/2 tsp pepper
1/2 tsp basil leaves
1/4 tsp pepper
1 1/2 cup water

Boil and drain manicotti. Combine mozzarella, ricotta, and 2tbsp Parmesan cheese, eggs, butter, salt and pepper. Stuff each manicotti with cheese mixture. Place a thin layer of tomato sauce in shallow baking pan and top with stuffed manicotti. Spoon the rest of sauce on manicotti and sprinkle with the rest of Parmesan. Place aluminum foil over dish and bake at 375 degrees for 20 minutes. Makes 6 servings.

Tomato Sauce: In hot oil saute onion and garlic till golden, about 5 minutes. Add the rest of ingredients, mixing well. Mash tomatoes with fork. Simmer about 1 hour, stirring occasionally.




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