Veal-Filled Pasta With Tomato Sauce - {Manicotti Magri}

Recipe Ingredients

12		Manicotti tubes - (abt 8 oz)
1 tablespoon	15ml	Olive oil
1		Onion - minced
10 oz	284g	Ground veal or turkey
1 teaspoon	5ml	Lemon pepper
2 teaspoons	10ml	Minced fresh oregano - (to 3)
		= (or 1 tspn dried oregano, crumbled)
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Minced fresh parsley
1/4 cup	59ml	Minced drained sun-dried tomatoes in oil
1 lb	454g / 16oz	Part-skim ricotta
1/3 cup	78ml	Freshly-grated Parmesan
3 cups	711ml	Store-bought marinara sauce

Recipe Instructions

Preheat the oven to 350 degrees.

In a large pot of boiling, salted water, cook the manicotti tubes according to package directions. Drain, rinse in cold water, and pat dry.

In a nonstick skillet set over moderate heat, warm the oil until hot. Add the onion and cook it, stirring occasionally, for 5 minutes. Add the meat, lemon pepper, oregano, salt, and pepper, and cook, stirring, until the meat is no longer pink.

Transfer the meat to a bowl, add the parsley, tomatoes, ricotta, and half the Parmesan, and fill the pasta tubes with the meat mixture.

Spoon 1 cup sauce in bottom of shallow baking dish, top with the filled pasta tubes, and spoon the remaining sauce over them. Sprinkle with Parmesan and bake for 25 to 30 minutes, or until sauce is bubbling.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A59) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.