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Shell Or Manicotti

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Anonymous (not verified)
Ingredients
  Minced onion 1⁄2 Cup (8 tbs)
  Canned plum tomatoes 2 Pound
  Tomato sauce 1 Cup (16 tbs)
  Tomato paste 4 Tablespoon
  Sugar 1 Tablespoon
  Dried thyme 1 Teaspoon
  Oregano 1 Teaspoon
  Basil 1 Teaspoon
  Onions 1 Small, minced
  Corn oil 2 Tablespoon
  Frozen chopped spinach 20 Ounce
  Ricotta cheese 1 Cup (16 tbs)
  Monterey jack cheese 1 Cup (16 tbs)
  Mozzarella cheese 1 Cup (16 tbs)
  Manicotti shells 14 Ounce
  Oil 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In a heavy skillet, saute the half cup onion in the corn oil until translucent.
Add the whole tomatoes, tomato sauce and paste.
Cook, stirring, for about ten minutes.
Add the seasonings.
Transfer to a mixing bowl.
Cool and set aside.
To prepare the filling, saute the minced onion in the skillet in the two tablespoons of heated corn oil.
Add the thawed and drained spinach.
Saute for ten minutes longer.
Place in a large mixing bowl.
When cool, combine with the ricotta, Jack and mozzarella cheeses.
Mix well.
Set aside.
To prepare the pasta, boil the pasta in water to cover, to which you have added a little salt and one tablespoon oil, about fifteen minutes, or until the shells are tender but al dente.
Drain and rinse under running cold water to stop the cooking.
Cool.
To assemble, spoon the filling into the shells.
Pour some of the tomato-onion sauce into a lightly oiled 9x14-inch serving baking pan.
Arrange the stuffed shells, side by side, in the pan and pour the remaining sauce over the manicotti.
Bake at 350 degrees about thirty minutes, or until the shells are cooked through.
Serve hot.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Servings: 
10

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