Classic Manicotti

Recipe Ingredients

		For The Marinara Sauce
1/3 cup	78ml	Olive oil
1 cup	62g / 2.2oz	Minced onions
3		Garlic cloves - minced
2 lbs	908g / 32oz	Ripe tomatoes - cored, and
		Cut into 1" pieces
		(or 2 [28-oz] cans plum tomatoes, drained)
1		Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Pasta tubes (large)
		For The Filling
1 lb	454g / 16oz	Fresh ricotta cheese
2/3 cup	97g / 3.4oz	Freshly-grated Parmesan cheese
1		Egg yolk
2 tablespoons	30ml	Minced fresh basil
2 tablespoons	30ml	Minced fresh parsley
		Freshly-grated nutmeg - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Grated Mozzarella cheese
4		Basil sprigs - for garnish

Recipe Instructions

Preheat oven to 350 degrees.

First, make the marinara sauce. In a saucepan heat oil. Add onion and cook for 3 minutes. Add garlic and cook for 2 minutes more. Add tomatoes, pinch of sugar, salt and pepper and simmer, covered, stirring occasionally, for 20 minutes. Puree the mixture through the fine disk of a food mill and then return to the saucepan. Reduce for 15 minutes. Meanwhile, make your filling.

In a bowl mix together ricotta cheese, Parmesan cheese, egg yolk, minced basil, parsley, nutmeg, salt and pepper to taste. Fill your manicotti tubes with the filling mixture. When all the tubes are filled place them in a baking dish. Spoon marinara sauce over the tubes and sprinkle with mozzarella cheese. (Can be refrigerated for several hours or overnight at this point or may be frozen.)

When ready to cook, place in the oven and bake, covered for 20 minutes. Uncover and bake for 5 to 10 minutes longer, or until bubbling and heated through. Serve each portion with a sprig of fresh basil.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6506 broadcast 03-22-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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