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CHEESE MANICOTTI Recipe

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This recipe for CHEESE MANICOTTI, by , is from Life is What You Bake It!, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound fresh tomatoes, peeled (Romas)
1 6 oz can tomato paste
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon fennel seed
pinch sugar
3 sprigs parsley, minced
1/2 cup water
8 manicotti shells
2 cups creamed cottage cheese
1 cup shredded mozzarella cheese, divided
1/2 cup Parmesan cheese
1 egg
1/2 teaspoon basil
1/4 teaspoon salt
3 springs parsley, minced

Directions:
Directions:
Heat olive oil in large skillet, and saute onion and garlic until limp. Puree tomatoes in blender, food processor or food mill. Add to skillet with tomato paste, 1/2 teaspoon salt, pepper, 1/2 teaspoon basil, fennel, sugar, 3 sprigs parsley and water. Simmer very slowly, uncovered, 30 - 45 minutes.

Cook manicotti according to package directions. Drain and refresh under cold running water.

In medium bowl, combine cottage cheese, half of the mozzarella, Parmesan, egg, and remaining basil, salt and parsley. Spoon cheese mixture into pasta shells.

Pour half of the tomato sauce into a shallow baking dish. Place shells on top. Brush shells lightly with olive oil, if desired. Top with remaining tomato sauce.

Bake at 350 20 minutes. Sprinkle with remaining mozzarella cheese and return to oven 5 to 10 minutes or until cheese has melted. (If dish has been refrigerated, bake for a total of 35 to 40 minutes)

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 45 minutes
Personal Notes:
Personal Notes:
Another recipe from The Sunday Magazine that used to be included in the Columbus Dispatch. Very good, especially with home grown Roma tomatoes.

 

 

 

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