Manicotti Supreme

1. 1

   Preheat oven to 425 F.

2. 2

   In a large saucepan add both types of tomatoes as well as the salt, pepper, basil, oregano, thyme, cayenne pepper.

3. 3

   Stir well and cook on medium low heat.

4. 4

   Fill a large pot 2/3 full of water and add the salt.

5. 5

   Bring to a boil and add the large shells.

6. 6

   Cook for 8 minutes.

7. 7

   Drain the shells in a colander and set aside.

8. 8

   In a smaller bowl add ricotta cheese and mozzarella (and Parmesan or Romano if using) and stir well.

9. 9

   Stuff shells with the cheese mixture until plump, lay each stuffed shell into a large glass baking dish (9 x 12 x 4) in a single layer with the filling side facing up.

10. 10

    Add the heated tomato mixture over the stuffed shells.

11. 11

    Cover dish with aluminum foil and bake at 425 F for 35 minutes.

12. 12

    Serve with a robust green salad!

13. 13

    Note: I am allergic to garlic and do not use it in recipes, please feel free to add if you choose.

* Per serving · 4 servings · Values may vary.

No additional tips available.