Julian's Cheese Manicotti

Recipe Ingredients

		Sauce
1		Onion - chopped (large)
4		Garlic - pressed
2 tablespoons	30ml	Olive oil
12 oz	340g	Tomato paste - canned
4		Water
2 tablespoons	30ml	Fresh oregano - finely chopped
1 tablespoon	15ml	Bay leaf (small)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground black pepper
		Pasta
1 teaspoon	5ml	Olive oil
14		Manicotti noodles
		Filling
1 1/2 cups	219g / 7.7oz	Ricotta cheese
6 cups	1188g / 41oz	Eggs (large)
3/4 lb	340g / 11oz	Fontina cheese - grated
1/4 lb	113g / 4oz	Mozzarella cheese - grated
1/3 cup	48g / 1.7oz	Parmesan cheese - grated
6 tablespoons	90ml	Soft butter
1 teaspoon	5ml	Salt
3/4 teaspoon	3.8ml	Freshly ground black pepper
2 tablespoons	30ml	Fresh basil - finely chopped
		Parmesan cheese - freshly grated
		Chopped fresh cilantro - garnish

Recipe Instructions

To make the sauce, gently sauteethe onion and garlic in olive oil in a saucepan over medium heat until the onion is translucent, about 5 minutes. Add tomato paste and stir. Slowly add 4 tomato paste cans of water and stir. Add seasonings and allow the sauce to simmer while you prepare the manicotti and filling.

Bring a large pot of water to a boil, add the olive oil and drop in the manicotti. Cook just until al dente, about 10 to 15 minutes. Drain and run cold water over the manicotti in a colander. Set aside.

To make the filling, beat the ricotta with the eggs until combined in the large bowl of an electric mixer. Add the grated cheeses and softened butter; beat until combined. Add the salt, pepper, and basil. Beat on low just until everything is combined.

Set oven to 350F.

Gently fill the cooked manicotti with the cheese mixture and arrange in 2 buttered 9- by 13-inch pans. Cover the pasta in each pan with half the sauce; sprinkle on additional Parmesan. Bake in pre-heated oven for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling. Makes 7 servings.

Source:
Diane Mott Davidson. The Cereal Murders

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