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Hall Cook Book

Marvelous Manicotti

Category: Main Dish, Pasta/Rice / Submtd By: Betty Newberry

Yield: 4 Servings

56 Ounces Tomato, Crushed	1/2 Cup Parmesan Cheese
1/2 Cup Olive Oil	2 Eggs, Beaten
1/4 Cup Onion, Diced	1/2 Teaspoon Salt
2 Cloves Garlic, Minced	1/8 Teaspoon Black Pepper
2 Pounds Ricotta Cheese	1 Teaspoon Fresh Parsley, Minced
2 Cups Mozzarella, Shredded	1 Box Manicotti Shells

In a 3 quart sauce pan, combine the tomatoes, olive oil, onion, and garlic.
Simmer 30 to 40 minutes.

In a large bowl, combine the ricotta, mozzarella, Parmesan, and eggs.
Beat til fluffy, about 2 minutes.
Stir in the salt, pepper, and parsley.

Cook the manicotti shells al dente according to the manicotti package instructions.
Place the manicotti in cold water and wait until they are cool enough to handle.

Gently fill each manicotti with approximately 1/4 cup of the cheese filling.
Place the filled manicotti side by side in a 9x13 inch baking dish.
Pour tomato sauce over manicotti. Sprinkle with additional Parmesan cheese.
Bake uncovered at 350 degrees for 30 to 45 minutes, or until bubbly.
Serve.


Per Serving: 739 Cal (63% from Fat, 20% from Protein, 17% from Carb); 38 g Protein; 53 g Tot Fat; 18 g Sat Fat; 28 g Mono Fat; 32 g Carb; 5 g Fiber; 826 mg Calcium; 3 mg Iron; 710 mg Sodium; 203 mg Cholesterol

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