Manicotti for Red To Remember
  • Tomato Sauce Ingredients
  • 3 tablespoons olive oil
  • 3 large cans San Marzano Tomatoes
  • 2 cloves garlic
  • 1 medium onion, quartered
  • fresh herbs (basil, parsley or both)
  • 1 pork chop (optional)
  • 1½ boxes manicotti (12 oz.)
  • 1 two-pound container ricotta cheese
  • ½ cup grated pecorino cheese
  • 2 cups grated mozzarella cheese, divided
  • dash nutmeg
  • ½ teaspoon salt
  • 1 teaspoon white pepper
  • 1 egg
  • ¼ cup finely chopped parsley
  2. Puree the tomatoes, by crushing with hands and then taking through a food mill. If you use good San Marzano tomatoes, you should get a lot of puree, very little waste.
  3. Heat onion and garlic in olive oil. Add in pork chop and brown on both sides.
  4. Add in tomatoes, salt, pepper. Reduce heat to low until the sauce is reduced to a thick puree, about two hours. Remove, garlic, onion and pork chop before using sauce for manicotti. The pork chop is an option and used for extra flavor.
  6. Mix ricotta cheese, pecorino, mozzarella cheese, egg, salt, pepper, nutmeg together. Add in parsley.
  7. Boil large pot of salted water. Cook manicotti shells for five minutes, no longer.
  8. Drain. Cool. Using a pastry bag, fill each manicotti with ricotta cheese mixture.
  9. Preheat oven to 375.
  10. In a baking pan, add in some tomato sauce, enough to cover bottom of pan, line up the manicotti, top with mozzarella cheese.
  11. Bake for 30 minutes or until the cheese is melted and bubbling. Allow to cool for 15 minutes prior to serving.
Recipe by Spinach Tiger at