Thursday, September 9, 2010

Cooking From the Couch:Manicotti

Today we master manicotti. This is a simplified recipe to accommodate my husbands ever expanding repetoire. It should be interesting to see how many of these noodles end up on the floor for the dog! Hope we have dinner tonight!

Tomato Sauce:
28oz can diced tomatoes
28oz can tomato sauce
2 T olive oil
3-4 cloves garlic, finely minced

1/2 t red pepper flakes
1/2 t salt

Ricotta Filling:
3 c ricotta cheese
4 oz Parmesan cheese
8 oz mozzarella
2 large eggs , lightly beaten
salt and pepper
16 lasagna noodles
1. Boil a pot of water and cook noodles until al dente.Once cooked, fill pot with cold water.
2.Saute your garlic in the pan with oil until light brown. Careful not to burn. Remove from heat and add all the remaining ingredients. Return to heat, cover and simmer.
3. Make Ricotta filling by mixing together: Ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, and pepper.
4. The Assembly: Put 1 cup of sauce at the bottom of a baking dish. Spread 3 spoonfuls (about 1/4c) of ricotta filling on each cooked noodle. Roll up the noodle and place seam down in the baking dish. Then, cover pasta rolls with remaining pasta sauce (making sure to cover each roll completely). Then, cover dish with foil and bake at 375 degrees for 40-45 minutes. Remove foil and add the remaining Parmesan cheese. Bake a few minutes longer until cheese is melted. Allow to cool a bit and serve.

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