Manicotti (GF)

Manicotti (GF)

(12 servings)

Ingredients:

For Sauce:

1/3 cup Olive Oil

1½ cups Yellow Onion, finely diced

2 cloves Fresh Garlic, minced

1 can (28 oz.) Diced Tomatoes, undrained

1 can (6 oz.) Tomato Paste

3 tbsp. Dry Parsley Flakes

1 tbsp. Salt

1 tbsp. Sugar

1 tsp. Dried Basils Leaves, crumbled

½ tsp. Black Pepper

1½ cups Water

For Filling:

2 lb. Ricotta Cheese, room temperature

8 oz. Mozzarella Cheese, shredded

1/3 cup Parmesan Cheese, grated

2 large Fresh Eggs

1 tsp. Salt

½ tsp. Black Pepper

2 tbsp. Dry Parsley Flakes

For Assembly:

1 pkg. (12 oz.) RP’s Pasta Company GF Lasagna Sheets

¼ cup Parmesan Cheese, grated

Directions:

For Sauce:

In a large Dutch oven over medium heat, add oil and when ready the onions.  Sauté for about 5 minutes and then add garlic.  Continue sautéing until fragrant and then start adding the remaining ingredients and combine.  Bring mixture to a boil, reduce heat to medium-low and simmer covered for about an hour.  Be sure to stir occasionally during this time.

For Filling:

In a large bowl, combine the ricotta, mozzarella, parmesan, eggs, salt, pepper and parsley.

For Assembly:

Spray a 9x13 baking dish and add 2 cups of the sauce to it.  Place a pasta sheet on a work surface and spread a ½ cup of filling down the middle and roll up.  Place seam side down on the sauce so that you can put two side by side the long way.  Repeat process until you have 2 rows of 6 across in the pan.  Now top the filled manicotti with remaining sauce and sprinkle the ¼ cup of parmesan cheese over it.  Place uncovered in a pre-heated 350 degree oven for 30 minutes or until bubbly and cheese has browned a little.  Let rest 10-15 minutes before serving.

Note:               All ingredients should be gluten-
                        free but be sure to double-check
                        because of brands.

Note:               If you desire, add a pound to a pound and a half of cooked and crumbled ground chuck or Italian sausage to the sauce.

Note:               You could also make this with regular fresh pasta sheets if you don’t need it gluten-free.  Or make your own pasta for it.

Ideas for Future Efforts

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