MANICOTTI WITH CHEESE FILLING MY WAY ENJOY DAN:

            MANICOTTI WITH CHEESE FILLING MY WAY by CHEF DAN:

16 Manicotti

SAUCE:

1-(26.26 Oz) box Pomi chopped tomatoes

4 garlic cloves grated

I onion, grated

1/2-teaspoon sugar

a few fresh basil leaves, a few fresh rosemary and a few fresh thyme

2 teaspoon Italian seasoning

kosher salt and freshly ground black pepper to taste

2 tablespoons olive oil

1-(24 Oz) can roasted garlic and onion pasta sauce

THE FILLING:

16-manicotti shells

1-(10 Oz) package of spinach, chopped, and wrung dry in a kitchen towel.

4 cups ricotta

1-1/2-cups Parmigiano-Reggiano cheese

2-cups mozzarella cheese shredded

2-eggs, lightly beaten

kosher salt and freshly ground black pepper to taste

DIRECTIONS: (preheat oven to 375 f)

1.   Bring a pot of water to a boil.

2.   Salt the water and cook the manicotti until shy al dente, 5-6 minutes.

THE SAUCE:

1.   Place in the food processor the Pomi tomatoes and next 6 ingredients

2.   With the blender running add olive oil and season with salt and pepper.

3.   Blend until smooth.

4.   Place the sauce in a pot, stirring together with pasta sauce; simmer 20 minutes.

5.   Pour 1/2- the sauce into a prepared baking dish.

FILLING:

1.   Mix together in a bowl the spinach, ricotta and 1/2-Parm S & P.

2.   Add the eggs and incorporate.

3.   Spoon the filling into a zip-loc bag and rim the corner.

4.   Pipe the filling into the manicotti and place in the baking dish.

5.   Cover the casserole with remaining sauce, Parm and mozzarella.

6.   Cover tightly with foil, sprayed with Pam.

7.   Bake for 1 hour and 15 minutes or until pasta is tender.

8.   Let stand covered for 10 minutes before serving.

ENJOY DAN;                                     EAT LOVE AND EAT CASSEROLS!!