Stuffed Manicotti

 

Ingredients:

Sauce:
4	Tbl	Olive Oil
1		Medium Onion, Peeled And Chopped
1		Celery Stalk, Chopped
2		Garlic Cloves, Chopped
1		Carrot, Peeled And Chopped
3	Tbl	Parsley, Finely Chopped
1	Tbl	Oregano
½	Tbl	Basil
2	32 oz	Cans Plum Tomatoes With Juice, Crushed in blender
		Salt And Pepper To Taste
White Sauce (Balsamella sauce)
¼	Cup	Butter
4	Tbl	All-Purpose Flour
3-1/2	Cup	Milk
		Salt And Pepper To Taste
Filling:
2-1/2	Lb	Fresh Spinach, Stems Removed
1	Lb	Ricotta Cheese
3		Egg yolks
1		Large Egg
1	Cup	Parmesan Cheese
½	Lb	Shredded Mozzarella Cheese
		Salt And Pepper To Taste
1	Lb	Manicotti shells or Large Shells for stuffing
		Parmesan Cheese

Directions:

Tomato Sauce: In a large saucepan place the olive oil, onion, celery, garlic and carrots, and cook over low heat for 12 minutes. Add the parsley, basil, oregano and tomatoes, cover the pan and simmer for 45 minutes, stirring periodically to prevent burning. Season to taste with salt and pepper.

Balsamella Sauce: Melt the butter in a saucepan over low heat. When the butter starts to froth, add the flour, stirring and cooking for 2-3 minutes until flour is incorporated. Add the milk, stirring constantly. Season to taste with salt and pepper. Continue to cook over low heat for 10 minutes or until sauce thickens. Keep warm until ready to use.

Prepare the manicotti or Large shells according to package directions, Drain well and coat with oil.  Set aside until ready to fill.

Filling: Wash the spinach and blanch it in boiling water for 3 minutes. Refresh under cold water, drain well, and squeeze dry. Chop the spinach fine and place in a medium bowl with ricotta, egg yolks, egg, mozzarella cheese and Parmesan cheese. Mix well, and season with salt and pepper to taste.

Preheat oven to 375º.

Place enough sauce to cover bottom of a 9x11” baking or casserole dish.

Place enough filling in each manicotti or large shell to fill generously. Place the stuffed pasta next to each other in the baking dish, cover with a layer of Balsamella sauce, ½ of remaining tomato sauce and sprinkle with parmesan cheese. Bake for 15 minutes. Remove from oven and serve with remaining tomato sauce.

 

Yields

6-8 servings.