[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Manicotti[/title][fusion_text]Week of August 25th to August 29th, 2008
MANICOTTI (Thanks to Candyce Thompson, author of Candyce ‘BS’ Cookbook)
With questions, e-mail candycebscookbook@clearwire.net
1/2 Cup Chopped Onion 1 Clove Garlic, chopped
1 Tsp. Olive Oil 28 oz. Can Diced Tomatoes
6 oz. Can Tomato Paste 1/2 Tsp. Dried Basil
1 Tsp. Dried Parsley 1/4 Tsp. Salt
1/4 Tsp. Black Pepper 1 Egg
15 oz. Container Ricotta Cheese 2 Cups Shredded Mozzarella Cheese
1 1/2 Cups Shredded Asiago Cheese 1/2 Cup Shredded Parmesan Cheese
1 Pkg. Cooked Manicotti Noodles Non-Stick Cooking Spray
Preheat oven to 350 degrees. In a saucepan, sauté onion and garlic in the oil. Mix in diced tomatoes, tomato paste, dried basil, dried parsley, salt and black pepper. Bring to a boil and simmer on low for 15 minutes, uncovered. In a bowl, mix egg, ricotta cheese, mozzarella cheese, 1 Cup Asiago Cheese and Parmesan Cheese. Grease 9×13 pan with cooking spray. Put half the sauce in the bottom of the pan. Put cheese mixture in plastic bag and cut off the tip. Pipe into noodles and put in pan. Top with remaining sauce. Bake 30 minutes. Sprinkle 1/2 cup Asiago Cheese over the manicotti. Bake 5 minutes more.
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