Cheesy Manicotti with Garlicky Tomato Sauce

Cheesy Manicotti with Garlicky Tomato Sauce



​


Prep Time: 35 Min
Cook Time: 1 Hr. 30 Min

Yields: 3 - 4 Servings

WHAT YOU NEED

• 12 - 14 Manicotti Shells
• 1 C Pizza Mozzarella

SAUCE

• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 1 Large Yellow Onion, diced
• 1 Large Carrot, peeled & diced
• 2 stalks Celery, diced
• 8 cloves Garlic, crushed
• Handful Fresh Basil, torn
• 1 Tbsp. Tomato Paste
• 2/3 C White Wine
• 796ml San Marzano Tomatoes
• 1/2 Tsp. Red Pepper Flakes
• 1/2 Tsp. + Himalaya Salt

FILLING

• 2 x 280g Full Fat Ricotta Cheese
• 1/2 C Pizza Mozzarella, shredded
• 1/2 C Grana Padano, shredded
• 1 Large, Free Range Egg
• 1 Tsp. Italian Seasoning
• 1/2 Lemon, zested
• 3 Tbsp. Fresh Parsley, chopped
• 1/2 Tsp. Himalaya Salt
• Cracked Pepper
• Pinch Ground Nutmeg

DIRECTIONS

• SAUCE - Begin heating the butter, EVOO, pepper flakes, and garlic, in a medium sized pot set to just about medium heat. Once heated, let everything sizzle together for 30 seconds or so, before adding the onion, carrot, celery, and a good pinch of salt & pepper. Stir and cook 6 - 7 minutes before stirring in the tomato paste and continuing to cook another 2 minutes. Pour in the wine and a pinch of salt. Let the wine simmer until mostly reduced before adding the San Marzano tomatoes. Rinse out the can with water and add that to the sauce as well. Try to mash the whole tomatoes in the pot while you wait for the sauce to come to a boil. Once boiled, reduce heat to medium low, add the fresh basil & 1/2 tsp. salt, cover, and simmer 25 minutes. Use an immersion blender / Vitamix to puree the sauce until smooth. Taste and adjust salt if desired.​

• FILLING - Stir everything together in a medium sized mixing bowl except for the egg. Taste and adjust your salt if desired. Fold in the egg, cover, and refrigerate until assembly.
• Bring a large pot of cold, generously salted water to a boil. Once boiled, add the manicotti carefully to avoid them cracking in the pot and cook about a minute less than al dente. Strain and rinse under cool water for a couple of minutes until they stop steaming and are easily handled.
• Preheat oven to 350 F
• ASSEMBLY - Start by ladling some of the blended sauce in to a 7" x 11" baking dish to coat the bottom of the dish entirely. Spoon your filling in to a piping bag with a large, open star shaped tip and carefully pipe filling in to each of your manicotti shells. I start from the middle on one side, working towards myself, flipping, and filling from the middle towards me on the opposite side. Once filled, nestle them in to the baking dish. Continue until all filling is utilized and you have between 12 - 14 stuffed manicotti. Ladle sauce over the manicotti to coat them entirely and top them with the 1 C pizza mozzarella.

• Cover and bake for 35 minutes, remove cover, and continue for 20 + minutes until cheese is lightly browned, melted, and bubbly. Remove and set on to a wire rack to cool for 5 - 10 minutes before serving. Serve each portion with grated grana padano and fresh basil. ENJOY!

HAPPY VEG