Classic Italian stuffed pasta tubes filled with a rich three-cheese mixture and topped with homemade tomato sauce. This intermediate recipe creates an elegant, restaurant-quality dish perfect for special occasions.
Instructions
- 1
**Make the Sauce:** In a 2-quart saucepan, cook the onions and garlic in hot oil until tender but not brown.
- 2
Add tomato sauce, sugar, oregano, thyme, and bay leaf. Bring to a boil, then reduce heat.
- 3
Simmer uncovered for 20-25 minutes or until thickened. Remove from heat and discard the bay leaf.
- 4
**Cook the Pasta:** Meanwhile, cook manicotti shells according to package directions. Add a light bit of oil to the cooking water to prevent sticking.
- 5
Drain shells and rinse with cold water. Handle gently as shells may tear (torn shells are still usable, just easier to stuff).
- 6
**Make the Filling:** In a bowl, stir together beaten eggs, ricotta cheese, parmesan cheese, parsley, oregano, pepper, and half of the mozzarella cheese.
- 7
**Assemble:** Pour half of the sauce mixture into a 2-quart baking dish.
- 8
Carefully spoon the cheese filling into each manicotti shell using a small spoon or piping bag.
- 9
Arrange the stuffed manicotti in the baking dish over the sauce.
- 10
Pour the remaining sauce on top of the shells, then sprinkle with the remaining mozzarella cheese.
- 11
**Bake:** Cover and bake at 350°F for 35-40 minutes, until cheese is melted and bubbly.
- 12
**Pro Tips:** Oil in pasta water prevents sticking, and don't worry if shells tear - they'll still taste amazing!