1 tablespoon olive oil
1/3 cup sweet onion, finely chopped
3 large cloves garlic, peeled and finely chopped
1 28-ounce can organic diced tomatoes
1 tablespoon tomato paste
½ teaspoon sugar
½ teaspoon dried sweet basil
Freshly ground black pepper
2 tablespoons fresh oregano, chopped
2 tablespoons Parmegiano Reggiano
8 manicotti shells
2 ounces cream Havarti cheese, shredded
6 ounces fresh Mozzarella
¾ cup part-skim Ricotta
Preheat a medium saucepan over medium heat, add olive oil and onions, and cook the onion 2 to 3 minutes until it begins to soften. Add garlic and cook 1 minute more, stirring often. Stir in the tomatoes, tomato paste, sugar, basil, and black pepper. Bring the mixture to a boil, reduce the heat to low, and cook 10 minutes, stirring frequently. Add oregano and cook 2 minutes more.
Preheat the oven to 350 degrees. Cook the manicotti shells according to package directions just until they are al dente. Drain and cool slightly. Fill each shell with havarti, 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 45 minutes, or until the sauce is bubbly and the filling is hot.
Yield: 4 servings
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