Ingredients & Directions
1 Tbsp olive oil
⅓ cup sweet onion, peeled and finely chopped
3 large cloves garlic, peeled and finely chopped
1 – 28oz can organic diced tomatoes
1 Tbsp tomato paste
½ Tsp sugar
½ Tsp dried sweet basil
2 Tbsp fresh oregano, chopped
freshly ground black pepper to taste
2 Tbsp parmigiano-reggiano
8 manicotti shells
2oz cream harvati cheese, shredded
6oz fresh mozzarella
¾ cup part-skim milk ricotta
For the sauce:
In a large skillet or pot heat olive oil on medium heat. Add the sweet onion and garlic both finely chopped. Stir on medium to high heat until light brown. Add diced tomatoes, tomato paste, sugar and stir, reduce to low heat. Add the fresh oregano and dried sweet basil.
Preheat the oven to 350º F. Cook the manicotti shells according to the package directions or just until they are al dente. Drain and cool slightly. Fill each shell with harvati, mozzarella, and ricotta. Spoon a small amount of sauce into the bottom of a casserole dish, arrange the filled manicotti on top of the sauce, and pour the remaining sauce over the shells. Cover and bake 45minutes, or until the sauce is bubbly and the filing is hot. Sprinkle with grated parmigiano-reggiano just before serving.
Recipe provided by Chirsty Rost “Celebrating Home, A Handbook for Gracious Living.” Check out her website by clicking here.