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Prep 1 hr 25 mins
Cook 20 mins
- 1 large onion, chopped
- 1 clove garlic, pressed
- 2 tablespoons olive oil
- 12 ounces tomato paste
- 24 fluid ounces water
- 2 tablespoons oregano, fresh; chopped
- 1 small bay leaf
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon olive oil
- 14 manicotti
- 1 1⁄2 cups ricotta cheese
- 6 large eggs
- 1⁄4 lb mozzarella cheese, grated
- 1⁄3 lb parmesan cheese, grated
- 6 tablespoons sweet butter, softened
- 1 teaspoon salt
- 3⁄4 teaspoon black pepper
- 2 tablespoons fresh basil, finely chopped
- to taste parmesan cheese, sprinkling
- Preheat the oven to 350 F.
- To make the sauce, gently saute the onion and garlic in the olive oil in a saucepan over medium heat until the onion is translucent, about five minutes.
- Add the tomato paste and stir.
- Slowly add the water and stir.
- Add the seasonings and allow the sauce to simmer while preparing the manicotti and filling.
- Manicotti: Bring a large pot of water to the boil, add the olive oil, and drop in the manicotti.
- Cook al dente, about 12 minutes.
- Drain and refresh under cold running water.
- Set aside. 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.
- Gently fill the cooked manicotti with the cheese mixture and arrange in two greased 9"x13" pans.
- Cover the pasta in each pan with half the sauce; sprinkle on additional Parmesan.
- Bake for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling.
i didn't enjoy the taste of the sauce with just the tomato paste, so i added a lot more salt, 1/3 cup of white wine, a teaspoon of dried italian seasonings, a tablespoon of sugar, and a five ounce can of tomato puree. this also made it taste a lot less metallic. despite the sauce, the manicotti mix was VERY good. thank you a lot!