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Print this Recipe    Manicotti 17

Cheese Manicotti

1 large onion, chopped
1 garlic clove, pressed
2 tbsp olive oil
12 oz tomato paste
24 oz water
2 tbsp fresh oregano, chopped
1 small bay leaf
1 tsp salt
1/2 tsp black pepper

1 tsp olive oil
14 manicotti noodles

1 1/2 cup ricotta
6 large eggs
1/4 lb Mozzarella, grated
1/3 lb Parmesan, grated
6 tbsp butter, softened
1 tsp salt
3/4 tsp pepper
2 Tbsp fresh basil, finely chopped
Parmesan for sprinkling

Preheat the oven to 350 F. To make the sauce, gently saute the
onion and garlic in the olive oil in a saucepan over medium heat
until the onion is translucent, about five minutes. Add the tomato
paste and stir. Slowly add the water and stir. Add the seasonings
and allow the sauce to simmer while preparing the manicotti and
filling.

Bring a large pot of water to the boil, add the olive oil, and drop
in the manicotti. Cook al dente, about 12 minutes. Drain and refresh
under cold running water. Set aside.

Beat the ricotta with the eggs until combined in the large bowl of
an electric mixer. Add the grated cheeses and softened butter, beat
until combined. Add the salt, pepper and basil. Beat on low just
until everything is combined. Gently fill the cooked manicotti with
the cheese mixture and arrange in two greased 9"x13" pans. Cover
the pasta in each pan with half the sauce, sprinkle on additional
Parmesan. Bake for about 20 minutes, until the cheese is thoroughly
melted and the sauce is bubbling.

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