Manicotti Tuscany Rosalia Santori Recipes

MANICOTTI

Steps:

• Cook manicotti in boiling water until done. Drain, and rinse with cold water.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
• Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
• Bake 45 minutes, or until bubbly.

MANICOTTI TUSCANY - ROSALIA SANTORI

Steps:

• Saute the Onion, Garlic, Ground Round and Sausage in Olive Oil until meat is browned.
• Drain all liquids. Crumble Basil, Oregano, in your hands as you add them.
• Add Celery Seed, Bfown Sugar Salt and Pepper.
• Add the remaining sauce ingredients and simmer, uncovered until the consistency is that of a very thick Spaghetti Sauce.
• While the sauce is reducing and marrying, prepare the Filling.
• Place the Ricotta in a Lg Mixing Bowl and stir in eggs.
• Add the Romano, Pepper and Nutmeg.
• Crumble and add the Parsley.
• To assemble, fill the uncooked, dry noodles with a teaspoon or a Baker's Cone.
• Cover the bottom of a 9 by 13 pan with sauce.
• Carefully arrange the noodles and cover them with the remaining sauce.
• Place in a 400-degree oven and bake 40 minutes.
• Remove, uncover, sprinkle with additional Romano or Parmesan Cheese and bake uncovered for 10 more minutes.
• This recipe is best cooked for the first 40 minutes one day and the 10 the next.
• Serve with a Fine Chianti, a Caesar Salad and Lemon Ice.