Toastmaster TMCKM2SIM Use And Care Manual page 23

Three Cheese Stuffed Manicotti
Sauce
1 clove garlic, minced
1/4 cup chopped onion
1 Tablespoon olive oil
1 (16-1/2-oz.) can chopped tomatoes
1 (8-oz.) can tomato sauce
1 teaspoon sugar
1-1/2 teaspoons dried Italian seasoning
Filling
8 Manicotti shells
2 eggs, beaten
2 cups shredded mozzarella cheese
1-1/2 cups Ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup snipped fresh parsley
1/2 teaspoon dried Italian seasoning
1/8 teaspoon pepper
1. Cook the Manicotti according to package direction. Drain and
rinse shells in cold water.
2. To make the sauce, cook the onion and garlic in hot olive oil
until tender. Add un-drained tomatoes, tomato sauce, and sugar
and dried Italian seasoning. Bring to a boil, reduce heat.
Simmer uncovered for 20-25 minutes, or until thick. Remove
from heat.
3. For the filling, stir together the eggs, half of the mozzarella
cheese, ricotta cheese, parmesan cheese, parsley, dried Italian
seasoning, and pepper.
4. Fill Cookie Maker Tube with filling. Add the Filler Tip and
fill manicotti.
5. Pour half of the sauce mixture into a 2-quart rectangular baking
dish. Arrange stuffed manicotti in the baking dish. Pour
remaining sauce over shells. Sprinkle remaining mozzarella
cheese on top.
6. Manicotti may be covered and chilled in the refrigerator for up
to 24 hours or bake in a 350°F oven for 35-40 minutes, or until
heated thought.
Yield: 8 stuffed manicotti
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