Nana’s Manicotti

5 to 6 cups of tomato sauce are needed for this recipe. You can use leftover spaghetti sauce, or make the sauce from scratch and freeze the extra sauce.


Spaghetti Sauce recipe (makes a gallon of sauce):

2/3 c chopped onion
1 clove garlic
#2  1/2 can diced tomatoes (or 3 1/2 cups or 29 oz)
1 qt Barilla Tomato and Basil sauce
1 tsp salt
1 tsp crushed oregano
1/2 tsp sweet basil or 4-6 stalks, chopped
1/2 c fresh parsley, chopped

In large sauce pot, fry the onion and garlic in olive oil til brown. Add the rest of the ingredients and stir. Let simmer for 2 hours. Can be frozen for use later.


Manicotti recipe

Pkg of 12 manicotti shells
Baking pan 11″ x 17

Cook the shells in boiling water til pliable but not soft (al dente). drain and rinse with cold water.

While the shells are cooking, make the filling:

1 lb ricotta cheese
2 eggs
2 Tbsp fresh parsley, chopped small
3 Tbsp Parmesean cheese

Beat til smooth, and stuff the shells. In baking pan, pour enough sauce to cover the bottom of the pan. Place the filled shells in the pan and cover with the rest of the sauce and sprinkle the cheese on top. Bake covered at 350 degrees for 20 minutes, take the cover off and bake an additional 10 minutes. Leave in oven to cool.

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