Go Back
Print Recipe
5 from 2 votes

Manicotti for Red To Remember

Ingredients

  • 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
  • MANICOTTI INGREDIENTS
  • 1 1/2 boxes manicotti 12 oz.
  • 1 two-pound container ricotta cheese
  • 1/2 cup grated pecorino cheese
  • 2 cups grated mozzarella cheese divided
  • dash nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon white pepper
  • 1 egg
  • 1/4 cup finely chopped parsley

Instructions

  • TOMATO SAUCE INSTRUCTIONS
  • 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.
  • Heat onion and garlic in olive oil. Add in pork chop and brown on both sides.
  • 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.
  • MANICOTTI INSTRUCTIONS
  • Mix ricotta cheese, pecorino, mozzarella cheese, egg, salt, pepper, nutmeg together. Add in parsley.
  • Boil large pot of salted water. Cook manicotti shells for five minutes, no longer.
  • Drain. Cool. Using a pastry bag, fill each manicotti with ricotta cheese mixture.
  • Preheat oven to 375.
  • In a baking pan, add in some tomato sauce, enough to cover bottom of pan, line up the manicotti, top with mozzarella cheese.
  • Bake for 30 minutes or until the cheese is melted and bubbling. Allow to cool for 15 minutes prior to serving.