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Stuffed Manicotti with Mom's Puttanesca

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When you're in the mood for some Italian this is the perfect dish - and it's quick and easy to boot! The soft and creamy, herb and garlic spiked filling blends marvelously with the rich and complex taste of  Mom's Puttanesca.

Prep Time: 30 minutes
Cook Time: 30 minutes

1/2 cup olive oil
2 teaspoons salt
12 manicotti pasta tubes
1 pound crumbly-style ricotta cheese, crumbled
3 large garlic cloves, minced
2 tablespoons minced fresh basil, minced
2 eggs, beaten until frothy
3 cups Mom's Puttanesca
2 cups (8 ounces) Provolone cheese, shredded

Preheat oven to 350 degrees. Oil a 13" x 9" Pyrex baking dish; set aside. Place 1 gallon of water in a large soup pot. Add the olive oil and salt; bring to a full rolling boil. Add the pasta tubes and cook just until they are beginning to soften, about 6 minutes. Drain well and coat slightly with additional olive oil inside and out to keep them from sticking together; set aside. While pasta tubes are cooking, place the crumbled cheese, minced garlic, basil and beaten eggs in a bowl and stir to blend well. Stuff the mixture into the pasta tubes. Place pasta tubes in a single layer in prepared baking dish. Pour the jar of Mom's Puttanesca over the pasta and scatter the shredded Provolone over the top. Bake in preheated oven for 30 minutes, or until filling is hot and cheese has melted. Serve three tubes per person. Serves 4.

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