SAUCE
1 large Onion, chopped
1 Garlic clove, pressed
2 tbsp Olive oil
12 oz Tomato paste
24 fl ;Water
2 tbsp Oregano, fresh, chopped
1 small Bay leaf
1 tsp Salt
1/2 tsp Pepper, black
PASTA
1 tsp Olive oil
14 Manicotti noodles
FILLING
1 1/2 cup Ricotta
6 large Egg
1/4 lb Fontina, grated
1/4 lb Mozzarella, grated
1/3 lb Parmesan, grated
6 tbsp Butter, sweet, softened
1 tsp Salt
3/4 tsp Pepper, black
2 tbsp Basil, fresh, finely chopped
Parmesan, for sprinkling
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Preheat the oven to 350 F. To make the sauce, gently saute the onion and garlic in the olive oil in a saucepan over medium heat until the onion is translucent, about five minutes. Add the tomato paste and stir. Slowly add the water and stir. Add the seasonings and allow the sauce to simmer while preparing the manicotti and filling.
Manicotti: Bring a large pot of water to the boil, add the olive oil, and drop in the manicotti. Cook al dente, about 12 minutes. Drain and refresh under cold running water. Set aside.
Filling: beat the ricotta with the eggs until combined in the large bowl of an electric mixer. Add the grated cheeses and softened butter, beat until combined. Add the salt, pepper and basil. Beat on low just until everything is combined. Gently fill the cooked manicotti with the cheese mixture and arrange in two greased 9"x13" pans. Cover the pasta in each pan with half the sauce; sprinkle on additional parmesan. Bake for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling.
---*The Cereal Murders* Diane Mott Davidson
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/davidsn.zip
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