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Lisa’s Manicotti with Authentic Classic Tomato Sauce

Manicotti with Authentic Classic Tomato Sauce

Manicotti is one of those Italian (and Italian-American!) classics that never go out of style. One of Lisa’s tips is to cut the manicotti open if it’s hard for you to stuff the pasta, even with an espresso spoon. While this might seem like cheating, cutting the manicotti actually allows some of the delicious ricotta to spill into the pan for some manicotti and mix with the tomato sauce outside the shell. Heaven! An easy recipe that can be on the table in 30 minutes, it’s a filling, decadent dish that will make all your friends and family happy they came to your house for dinner. Buon Appetito e Tutti a Tavola!

Lisa’s Manicotti with Authentic Classic Tomato Sauce Ingredients:

2 lbs imported Manicotti shells

2 lbs ricotta

4 eggs

Sicilian sea salt

Freshly ground black pepper

3 Tablespoons freshly chopped basil

3 Tablespoons freshly chopped flat leaf Italian parsley

1 cup grated Pecorino Romano cheese

1 bottle (24 oz) Lisa’s Italian Sunday Sauces, Authentic Classic Red (available at Whole Foods Market in Indiana, on Amazon, and on the Lisa’s Italian Kitchen website)

Manicotti with Authentic Classic Tomato Sauce

Lisa’s Manicotti with Authentic Classic Tomato Sauce Directions:

Put a large pot of water on to boil. In a large mixing bowl, beat or mix by hand the ricotta, eggs, salt, pepper, basil, parsley and 1/2 cup of the Pecorino Romano. Cook the manicotti shells at least two to three minutes less than what is stated on the package. Drain the shells, rinse in cold water and place between cotton towels.

Manicotti with Authentic Classic Tomato Sauce

In a large rectangular casserole pour 1 cup of Lisa’s Authentic Classic Red Sauce on the bottom of the casserole. Gently fill the manicotti shells (you can also cut them open to make filling them easier) with the cheese mixture. You can use an espresso spoon to fill if you would prefer not to tear or cut the manicotti shell.

Manicotti with Authentic Classic Tomato SauceManicotti with Authentic Classic Tomato Sauce

Place the manicotti in the casserole and cover with the rest of the sauce. The manicotti should be touching each other, but not overlapping. Cover with tomato sauce, sprinkle with the rest of the Pecorino Romano and place in a 400 degree oven for 10 minutes.

Manicotti with Authentic Classic Tomato SauceManicotti with Authentic Classic Tomato Sauce

Manicotti with Authentic Classic Tomato Sauce

Author

  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit www.lisacaponigri.com to learn more about Lisa!

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  1. Noelle

    Lisa, recipe for homemade manicotti shells.

    Noelle

  2. Lisa Caponigri

    Dear Noelle,
    I don’t make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But, if you want to make manicotti shells from scratch, simply make any lasagna noodle recipe and cut them in 4-6 inch squares!
    Lisa

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