Manicotti

Ingredients

4-28oz cans San Marzano crushed tomatoes
2-12oz can tomato paste
8 cloves garlic chopped
extra virgin olive oil
salt
black pepper
red pepper flakes
12 fresh basil leaves
1 cup white wine
8 tbs sugar

In a saucepan, cover the bottom with olive oil. Add 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes.

1. Add chopped garlic and sauté till golden.
2. Shut off stove. Add the crushed tomatoes, tomato paste, sugar and white wine.
3. Mix and cook over a medium heat. Taste and adjust sauce. If needed, add more sugar, wine or salt and pepper. When adjusted, add the basil and
let simmer 20 minutes.
4. Line 2 large lasagna pans – approximately 9x13 and 3 inches deep with a very generous amount of sauce. Place aside.
Manicotti-
Ingredients Shell:
3 cups flour
3 cups of milk
7 eggs

Ingredients Filling:
1 -32 oz large ricotta cheese
1- Large fresh mozzarella shredded
1 cup shredded reggiano parmigiano
Dash black pepper
Shell steps:
1.Whisk together all the ingredients for the shell- add more flour or more milk till desired consistency. The consistency should be thin.
2. Put in a pitcher for pouring.
3..In a heated greased 7 in pan, pour in the batter till bottom of the pan is covered.
3.Cook till dry, if needed turn over with a fork to finish cooking. The shell is so thin, it should cook throughout without turning.
4. Remove from heat and continue till the mixture is depleted.
5. Stack the shells using wax paper to keep from sticking.

Directions

1. In a large bowl add all the filling ingredients and mix well.
2. Mixture should be creamy.
Assembling the manicotti:
1. Fill a shell with a heaping tablespoon of ricotta mixture.
2. It’s best to fill the shell from end to end and fold the sides in.
3. Place the filled shell- filled side down, in the baking pan that is lined with the marinara sauce. bottom on the baking pan.
4. Add more sauce over the manicotti and sprinkle grated reggiano on top.
5. Bake at 350F for approximately 30 minutes.
Remove from oven and garnish with basil leaves.