Shell Or Manicotti
|Minced onion||1⁄2 Cup (8 tbs)|
|Canned plum tomatoes||2 Pound|
|Tomato sauce||1 Cup (16 tbs)|
|Tomato paste||4 Tablespoon|
|Dried thyme||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|
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.
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.
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.