Ingredients2 boxes of Manicotti Pasta

2 cans of San Marzano style tomatoes

1 tbsp of tomato paste

1 medium onion (small diced)

3 cloves of garlic (smashed or finely chopped)

1 cup of water

Fresh basil

Italian parsley

2 - 16oz tubs of ricotta cheese

1 egg

1 cup of parmesan cheese

Salt and pepper

1 tbsp of butter

I box of frozen spinach

1 pack of shredded mozzarella

1/2 tsp of nutmeg

UpscaleStuffedManicotti

Instructions- Start by making your marinara and cook the pasta. Bring a

large pot of salted water to a boil and cook pasta a little

less than al dente. Drain and let cook evenly and drizzle

with olive oil. Set aside.

- Heat a tbsp of olive oil in a pot, add onions and garlic.

Season with salt and pepper and cook on medium low

heat until soft and fragrant. Add tomatoes to a bowl and

break up as much as you can with your hands or a food

processor. Add tomatoes and tomato paste to pot. Cook on

a low simmer for an hour, stirring frequently. Taste and

season again if needed.

- While marinara cooks, make the manicotti filling. Mix

ricotta, Parmesan, egg, and salt and pepper to taste. Add

fresh parsley and basil. As much as you’d like. Add drained

frozen spinach and pinch of nutmeg. Mix well.

- Spoon into par cooked pasta and line in a baking dish

with a little marinara in the bottom of the pan. Cover the

noodles with remaining sauce, top with cheese

- Cover and bake at 400 for 15 mins, take cover off and

cook for 15 mins more.

Finish with more parsley and basil Enjoy!

C H E F R E I D K R E B S