Manicotti Tomato Sauce
1 med sweet onion
4 cloves garlic
2 Tbsp olive oil
1 6oz can tomato paste
3 cans water
28 oz can plum tomatoes
Pinch of sugar
Salt and pepper for each “layer
1 bay leaf
1 Tbsp dry basil
1 tsp dry parsley
1tsp dry oregano
Sauté chopped onion in olive oil and sprinkle of salt until translucent. Add finely chopped garlic and about one more minute.
Add can of tomato paste, mix, add 3 cans of water. Mix and simmer for 2 minutes. Add salt and pepper.
Add plum tomatoes, mash with potato masher.
Add bay leaf. Bring to boil for minute, reduce heat and simmer for one hour.
Add dry herbs. Simmer for 30 more minutes.
Remove bay leaf.
Allow to sit in refrigerator for over night to all flavors to meld.
3 large eggs
1 cup milk
1 cup all purpose flour
1/4 tsp salt
Whisk together eggs and milk.
Sift flour and salt into egg mixture. Whisk, let stand for 5 minutes.
Heat small non-stick skillet, add few tablespoons of batter into skillet, shifting skillet around to cover. Allow manicotti to dry, no need to flip. Remove to a paper towel. Repeat the process. Makes about 15 crepes.
1 15 oz container of Ricotta cheese
1/3 cup Parmesan cheese
1 tsp Parsley
1/4 tsp salt
Grated black pepper
Optional: package of frozen, chopped spinach
Defrost spinach, squeeze out excess water in a clean dish towel or paper towels.
Mix all ingredients.
Spoon few tablespoons into center of each crepe.
Roll and lie in casserole dish, rolled side down.
Pour tomato sauce over all.
Cover with Foil
Heat in 350 degree oven for about 20 minutes, or until heated through. Serve with additional Parmesan.
This recipe is absolutely delicious an brings Sicily right to your doorstep. Make the sauce the day before and allow it to meld flavors overnight. Then heat it up on the stove in the same pot before spreading it over the filled pasta. Serve 3-4 manicotti per person and add a fresh salad. You family and guests will be asking for second, thirds, and more. Enjoy!