Ingredients:
1 tsp olive oil
3 garlic cloves, minced
1 (14.5oz) can tomato puree
2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp ground black pepper
1 1/2 cups ricotta cheese
1 1/4 cups shredded mozzarella cheese
3/4 cups grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped parsley
12 manicotti shells, cooked
Directions:
1. In a large nonstick skillet over medium heat, heat the oil. Saute the garlic until golden, about 2 minutes. Stir in the tomato puree, oregano, basil, and pepper; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes.
2. Meanwhile, preheat the oven to 350; spray a 9x13 baking dish with nonstick spray.
3. In a medium bowl, combine the ricotta, mozzarella, parmesan, egg, and parsley. Fill the manicotti shells with the cheese mixture; place in the baking dish. Pour sauce over shells. Bake until browned and bubbling, 30-40 minutes.
Serves 6. POINTS Value per serving: 8
Comments:
I didn't get 12 shell from this filling - I got 9. So either I overfilled or they want half the shell empty.
In any case, Adam thought the sauce was bland - and it is - it's just tomato and some spices. He wanted meat in it, which was no surprise to me at all. The manicotti itself was good. Just a little bored with the sauce.
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