| 1 | Make sauce: saute onions in large pot with olive oil over medium heat. |
| 2 | Add crushed garlic. |
| 3 | Cook until onions start to brown. |
| 4 | Add cans of tomatoes along with paste, breaking any large chunks. |
| 5 | Add in seasonings and red wine. |
| 6 | Simmer, stirring occasionally, for 20-30 minutes. |
| 7 | Make filling: mix filling ingredients in bowl, reserving about ?cup of the shredded mozzarella to sprinkle on top. |
| 8 | Preheat oven to 350 °F. |
| 9 | Cook manicotti until they are al dente (follow the instructions on the box). |
| 10 | Drain and stuff each with filling mixture. |
| 11 | Cover baking pan with about ?inch of sauce, and arrange stuffed shells on top. |
| 12 | Cover with sauce and reserved mozzarella. |
| 13 | Bake at 350 °F. |
| 14 | For about 20 minutes, until cheese is nicely browned and sauce is bubbling. |
| 15 | Notes: * this is my (american) recipe for stuffed manicotti shells. |
| 16 | Perhaps it"s not authentic, but it"s tasty. |
| 17 | Yield: serves 4-* while i prefer to use true manicotti, regular pasta shells are easier to stuff and it"s okay to substitute. |
| 18 | You can also cut each manicotti down one side and rewrap it around the stuffing. |
| 19 | This freezes well uncooked; cover with plastic wrap and foil. |
| 20 | Let it defrost in a 200 95 oven for an hour or overnight in the refrigerator. |
| 21 | The cheese mixture can be modified to suit your tastes. |
| 22 | Cottage cheese can be substituted for the ricotta. |
| 23 | : difficulty: moderate. |
| 24 | : time: 1 hour preparation, 20 minutes baking. |
| 25 | : precision: approximate measurement ok. |
| 26 | : julia riseman : reed college, portland, oregon, usa : tektronix!reed!julia : |
