Categories: Pasta, Usenet 
      Yield: 4 servings 
  
      1 pk Manicotti 
           -(12 or so shells) 
 
-----------------------------------SAUCE----------------------------------- 
      2 lb Tomatoes, crushed 
           -(1 large can) 
      2 lb Tomatoes, whole 
           -(1 large can) 
      4 T  Tomato paste 
      6    Garlic cloves 
           -(or less) 
      2 c  Onions, chopped 
    1/2 c  Olive oil 
    1/2 t  Black pepper 
      2    Bay leaves 
      1 T  Basil 
      1 T  Oregano 
    1/2 t  Tarragon 
    1/4 t  Thyme 
    1/4 t  Rosemary 
    1/4 t  Red pepper flakes 
           Cayenne pepper, 
           -to taste 
      1 t  Parsley, preferably fresh, 
           -but dry will do 
      1 ds Red wine, dry 
 
----------------------------------FILLING---------------------------------- 
    1/2 c  Parsley, chopped 
      1 lb Ricotta 
      2    Eggs 
      1 c  Mozzarella, shredded 
    1/2 c  Parmesan cheese, grated 
    1/2 c  Romano cheese, grated 
    1/2 t  Black pepper 
      1    Garlic clove, crushed 
  
  MAKE SAUCE:  Saute onions in large pot with olive oil over medium heat. Add 
  crushed garlic.  Cook until onions start to brown.  Add cans of tomatoes 
  along with paste, breaking any large chunks. Add in seasonings and red 
  wine. Simmer, stirring occasionally, for 20-30 minutes. 
   
  MAKE FILLING:  mix filling ingredients in bowl, reserving about 1/2 cup of 
  the shredded mozzarella to sprinkle on top. 
   
  Preheat oven to 350 degrees F.  Cook manicotti until they are al dente 
  (follow the instructions on the box). Drain and stuff each with filling 
  mixture. Cover baking pan with about 1/2 inch of sauce, and arrange stuffed 
  shells on top. Cover with sauce and reserved mozzarella. Bake at 350 
  degrees F. for about 20 minutes, until cheese is nicely browned and sauce 
  is bubbling. 
   
  NOTES: 
   
  *  This is my (American) recipe for stuffed manicotti shells.  Perhaps it's 
  not authentic, but it's tasty.  Yield:  Serves 4-6. 
   
  *  While I prefer to use true manicotti, regular pasta shells are easier to 
  stuff and it's okay to substitute.  You can also cut each manicotti down 
  one side and rewrap it around the stuffing. This freezes well uncooked; 
  cover with plastic wrap and foil. Let it defrost in a 200 95 oven for an 
  hour or overnight in the refrigerator. The cheese mixture can be modified 
  to suit your tastes. Cottage cheese can be substituted for the ricotta. 
   
  : Difficulty:  moderate. 
  : Time:  1 hour preparation, 20 minutes baking. 
  : Precision:  approximate measurement OK. 
   
  : Julia Riseman 
  : Reed College, Portland, Oregon, USA 
  : tektronix!reed!julia 
   
  : Copyright (C) 1986 USENET Community Trust