MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Julian's Cheese Manicotti
 Categories: Main dish, Cheese/eggs, Vegetarian
      Yield: 7 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      1 lg Onion; chopped
      4 cl Garlic; pressed (preferable)
           -or chopped
      2 tb Olive oil
      2    6-oz cans tomato paste; plus
           -water
      2 tb Fresh oregano leaves; finely
           -chopped
      1 sm Bay leaf
      1 ts Salt
    1/2 ts Freshly ground black pepper

MMMMM---------------------------PASTA--------------------------------
      1 ts Olive oil
     14    Manicotti noodles

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Ricotta cheese
      6 lg Eggs
    3/4 lb Fontina cheese; grated
    1/4 lb Mozzarella cheese; grated
    1/3 c  Parmesan cheese; best
           -quality, freshly grated
      6 tb Soft butter (not margarine)
      1 ts Salt
    3/4 ts Freshly ground black pepper
      2 tb Fresh basil; finely chopped
           Parmesan; freshly grated
           -for sprinkling on top
 
  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 5 minutes.  Add the tomato
  paste and stir. Slowly add 4 tomato paste cans of water and stir.
  Add the seasonings and allow the sauce to simmer while you prepare
  the manicotti and filling.
  
  Bring a large pot of water to a boil, add the olive oil, and drop
  in the manicotti.  Cook just until al dente, about 10 to 15
  minutes.  Drain and run cold water over the manicotti in a
  colander.  Set aside.
  
  To make the 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 buttered 9x13" 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.
  
  From The Cereal Murders by Diane Mott Davidson
  Submitted By TIFFANY HALL-GRAHAM On 07-06-94 (1629)
 
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