Ingredients:
1 Tablespoon oil, olive
15 Ounce(wt)s cheese, ricotta, part skim
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Directions:
In a large pot of boiling water, cook the pasta until almost al dente (it cooks more in the oven), about 9 minutes. Drain the pasta, rinse it under cold water to cool it off slightly, and drain again.
Meanwhile, in a medium skillet, warm the oil over medium-high heat. Add the garlic, onion and mushrooms, and stir-fry until the onion is wilted and the mushrooms release some of their moisture, 2 to 3 minutes.
Remove half of the onion-mushroom mixture to a large bowl. To the vegetables remaining in the skillet, add the tomato purée, tomato paste, ½ teaspoon of the oregano, and the bay leaf. Bring the mixture to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, while you stuff the pasta.
Preheat the oven to 375 degrees.
To the onion-mushroom mixture in the bowl, add the ricotta, Parmesan, remaining 1 teaspoon oregano, the salt, and pepper. Stuff each manicotti with ¼ cup of the mixture.
Remove the tomato sauce from the heat. Remove and discard the bay leaf. Spread about ½ cup of the sauce in an 11 x 7-inch baking dish. Arrange the stuffed manicotti on top, cover the pasta with the remaining sauce, and sprinkle the mozzarella on top.
Bake for 25 minutes, or until the manicotti are heated through. |
