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Thursday, July 28, 2016

Stuffed Manicotti

I love pasta and always have. My mother used to make pasta meals a lot because they are fairy frugal, easy and taste so good. I hope you enjoy the recipe that I shared today. It is a more sophisticated recipe and I am sure will be a pleaser Enjoy

 the sauce:
2 large cloves garlic, pressed
1 small onion, finely chopped
1 1/2 cups canned stewed tomatoes
2 tablespoons tomato paste
1 cup water
2 tablespoons Italian seasoning (a combination of dried oregano, rosemary, thyme, basil and savory)
olive oil

Coat a skillet with olive oil and sautee your onions and garlic. Add the tomatoes, tomato paste, water and spices. Stir. Cover and simmer for 45 minute

manicotti pasta:
8 oz manicotti
olive oil 

Boil your manicotti in a pot of water with a splash of olive oil. Cook to al dente. Do not overcook or it will fall apart when stuffing. (It will soften later in the oven).  Strain and let cool

For the filling:
1 small onion, chopped
10 oz canned spinach drained
olive oil
salt to taste

2 cups ricotta cheese
1 1/4 cups mozzarella cheese, grated
3/4 cup parmesan cheese, grated
1 egg

Sautee your onion in olive oil and add the spinach, cook until the liquid is absorbed, add salt to taste. Remove from heat and let cool.In a large bowl combine the spinach mixture, the three cheeses and the egg. 

 stuff the manicotti:
Take a large ziplock bag and cut the corner (not to big, but not too small) pour half the cheese mixutre into the bag. Hold the manicotti with one had vertically and squeeze the mixture into the pasta halfway, then turn the manicotti and fill from the other end.

Coat a baking pan with olive oil and lay the stuffed manicotti side by side.

Pour your spaghetti sauce over the stuffed manicotti and place in a preheated 350 degree F oven for 30 minute

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