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1
Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
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2
Add the extra-virgin olive oil to the pot.
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3
Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
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4
Dice the shallot, and dump that into the pot.
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5
Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
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6
Do not strain, as the pulp adds to make this a thick and wonderful sauce.
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7
Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
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8
Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
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9
Remove from heat and give it one last stir.
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10
Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a marinara sauce.
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11
NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.
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12
Manicotti Recipe:.
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13
Preheat oven to 350 degrees.
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14
Spray baking dish with non-stick cooking spray.
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15
Cook pasta according to package directions.
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16
Drain and rinse with cool water.
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17
Allow pasta to dry on paper towels.
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18
For the filling, in a medium bowl, stir together half of the mozzarella cheese with the ricotta cheese and the basil.
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19
Using a teaspoon, carefully stuff the pasta shells with the prepared cheese mixture.
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20
Spoon 1 cup of the marinara sauce into the baking dish and spread it evenly.
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21
Arrange the stuffed pasta over the sauce and pour the remaining sauce over top of the pasta.
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22
Sprinkle with the remaining mozzarella cheese.
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23
Bake the manicotti for 15 minutes.
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24
Sprinkle with the grated parmesiano-reggiano cheese and bake for another 10 minutes and serve immediately.
