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Friday, October 16, 2009

Manicotti by Mel


1.) Cook 1 box manicotti shells
(this recipe usually only fills 9-10 shells--some tear in boiling)

2.) Sauce

2 Tbs. oil
1 medium onion, chopped
1 medium garlic clove
2 15 oz. cans tomato sauce
1 12 oz. can tomato paste
2-3 Tbs. brown sugar (I prefer sweeter sauce)
2 Tbs. chopped parsley
1 tsp. oregano
1/2 tsp. pepper

Cook onion and garlic in oil about 10 minutes over medium heat. Add sauce and other ingredients over high heat to boil. Reduce to low for up to 30 minutes. (be careful--it can splatter a lot)

3.) Prepare Filling

2 c. ricotta cheese
2 Tbs. Parmesan cheese
3/4 tsp. salt
1/4 tsp. pepper
2 eggs
1 8 oz. package mozzarella cheese, finely shredded
2 Tbs. parsley

Combine all ingredients

4.) Rinse and cool shells
5.) Pour half sauce in 9x13 pan (I just do enough to coat bottom)
6.) Fill shells and arrange in pan
7.) Pour remaining sauce on top
8.) Bake 30 minutes at 375 degrees uncovered

Freezer Directions:
Under cook pasta by about 3 minutes. Prepare the rest as above. Thaw completely before baking.


  1. Absolutely delicious!! All Thumbs and PAWS up (a little fell on the floor and the dogs went crazy over it too!)Thanks Mel for another great meal!

  2. This was such a hit at our house that Caleb put a fist up in the air and yelled, "Yea for Miss Mel" in the middle of dinner. He's our pickiest eater so we'll make this again! Thank you.

  3. LOVED IT! We all thought it was delicious! Your sauce was excellent! Thanks Mel.

  4. thank you for stuffing all those shells! It was well worth it. In Nate's words "because my tummy said so"!