Marinara Sauce
1/2 cup chopped onions
3 cloves of garlic - minced
1 Tbs. olive oil
2 14.5 ounce cans of diced tomatoes
1 tsp. dried basil
1 tsp. dried oregano
salt
fresh ground pepper

Sauté the garlic and onion in the olive oil until the onions soften. Add the diced tomatoes, basil and oregano and simmer until reduced by about 25 percent (about 20 minutes), adding salt and pepper to taste.

Manicotti Filling
1/2 lb. ground veal (substitute 16 oz. fresh mushrooms for a great vegetarian meal)
1/4 cup chopped onions
3 cloves of garlic - minced
1/4 tsp. ground nutmeg
1 bunch fresh spinach - steamed for about 2 minutes
8 oz. ricotta cheese
1/3 cup grated parmesan cheese, plus some for garnish
2 eggs
1 Tbs. olive oil
1 tsp. dried Italian seasoning
1 tsp. dried oregano
red pepper flakes
salt
fresh ground pepper
1 package of 12 Manicotti tubes - cooked

Sauté the garlic and onion in the olive oil until the onions soften. Add the veal, Italian seasoning, a shake of red pepper, a little salt and ground pepper and continue to cook until the veal is cooked through. Drain to remove any excess oil and combine in a food processor with the steamed spinach, ricotta cheese, Parmesan cheese, eggs, nutmeg and dried oregano. Add a little more salt and pepper and pulse until blended being careful not to over blend. Using a cookie press, a pastry tube or a teaspoon (very messy) fill the tubes and lay them in a oblong baking dish that has been sprayed with Pam. Cover with marinara sauce, sprinkle liberally with more Parmesan cheese and bake for about 20 minutes at 400°F.

Serve with a loaf of crusty Italian bread and a nice Chianti like the Coltibuono "RS" Chianti Classico 1997.

 

November 1, 2000