MANICOTTI WITH TOMATO SAUCE
In a food processor fitted with the steel blade or in a blender in batches, puree 11/2 c. Ricotta cheese, 1 c. cubed Mozzarella cheese, 1/3 c. freshly grated Parmesan cheese, 1 whole egg, 1 egg yolk and salt and pepper to taste. Transfer the mixture to a bowl and chill, covered, for 1 hour. Spread 1/2 c. tomato sauce in a buttered 151/2 inch oval gratin dish. Divide cheese filling among 12 manicotti pancakes, roll up the pancakes and arrange the rolls seam-side-down on the sauce. Pour 11/2 c. more tomato sauce over the rolls, sprinkle 1/3 c. freshly grated Parmesan cheese over the rolls and dot the dish with 3 T. butter. Bake the manicotti in a preheated moderately hot oven (375°), for 25 minutes.
(Manicotti recipe serves 6)
In a large skillet cook 1 c. chopped onion and 1/2 c. chopped celery in 1 T. each of butter and oil over moderate heat until vegetables are softened. Add 2 lbs. very ripe tomatoes, cut into large pieces, 1 T. tomato paste, 1 t. each salt and sugar, 1/2 t. each basil and oregano and a bouquet garni composed of 6 sprigs parsley, 3 sprigs thyme and 1 bay leaf. Cook the mixture over moderate heat, stirring, for 2 minutes and simmer, covered, for 15 minutes. Remove the lid and simmer sauce for 15 minutes more. Stir in 2 c. chicken broth or beef broth and cook sauce over moderate heat for 50 minutes to 1 hour, or until it is reduced to 2 1/3 c. Puree sauce through the fine disk of a food mill into a bowl.
(makes 2 cups of tomato sauce)
Manicotti With Tomato Sauce recipe is published in our March, 1994 Menu Minder.