My own recipe — Deb
1 package manicotti – the big ones!
– Cook according to directions, spray with olive oil so they won’t stick together and set aside.
– Preheat oven to 350 degrees.
THE SAUCE
2 pints ripe cherry tomatoes or 2 to 4 vine ripened summer tomatoes or mixture of both
1/2 an onion, minced
2-4 cloves of garlic
2 T extra virgin olive oil
1 t good quality balsamic vinegar
Salt & pepper to taste
– Put all this in a blender and puree until smooth.
FILLING
1 28 oz container of ricotta
2 eggs
1/2 c fresh minced basil and or parsley
1 c fresh Parmesan, grated – reserve 1/2 c for topping
2 c grated mozzarella – reserve 1 c for topping
– Break eggs into a large bowl and beat together with a fork. Add the rest of the ingredients and mix well.
– Spread a thin layer of the sauce to cover the bottom of a large baking dish.
– Carefully stuff the filling into the individual cooked manicotti tubes and nestle them into the baking dish.
– When the dish is full pour the remaining sauce over the manicotti then top with the reserved Parmesan and mozzarella cheeses.
– Bake for 45 minutes or until the top is browned and the sauce bubbles.
Fahy Family Recipes 