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Ингредиенты
- 1/3 c. Extra virgin olive oil
- 1 c. Chopped onions
- 3 x Garlic cloves chopped
- 2 lb Ripe tomatoes cored, and cut into 1" pcs (or possibly 2 [28-ounce] cans plum tomatoes, liquid removed)
- 1 pch Sugar Salt to taste Freshly-grnd black pepper to taste
- 8 lrg Pasta tubes
- 1 lb Fresh ricotta cheese
- 2/3 c. Freshly-grated Parmesan cheese
- 1 x Egg yolk
- 2 Tbsp. Chopped fresh basil
- 2 Tbsp. Chopped fresh parsley Freshly-grated nutmeg to taste Salt to taste Freshly-grnd black pepper to taste
- 8 ounce Grated Mozzarella cheese
- 4 x Basil sprigs for garnish
Инструкции
- Preheat oven to 350 degrees.
- First, make the marinara sauce. In a saucepan heat oil. Add in onion and cook for 3 min. Add in garlic and cook for 2 min more. Add in tomatoes, healthy pinch of sugar, salt and pepper and simmer, covered, stirring occasionally, for 20 min. Puree the mix through the fine disk of a food mill and then return to the saucepan. Reduce for 15 min. Meanwhile, make your filling.
- In a bowl mix together ricotta cheese, Parmesan cheese, egg yolk, chopped basil, parsley, nutmeg, salt and pepper to taste. Fill your manicotti tubes with the filling mix. 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 hrs or possibly overnight at this point or possibly may be frzn.)
- When ready to cook, place in the oven and bake, covered for 20 min. Uncover and bake for 5 - 10 min longer, or possibly till bubbling and heated through. Serve each portion with a sprig of fresh basil.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 435g | |
| Recipe makes 4 servings | |
| Calories 564 | |
| Calories from Fat 372 | 66% |
| Total Fat 41.68g | 52% |
| Saturated Fat 16.23g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 431mg | 18% |
| Potassium 749mg | 21% |
| Total Carbs 19.3g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 7.66g | 5% |
| Protein 30.02g | 48% |
