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Cheesy Manicotti Recipe

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This recipe for Cheesy Manicotti, by , is from The Pierce Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michele Simpson
Added: Wednesday, January 17, 2007


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

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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