The Pioneer Woman Tasty Kitchen
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Manicotti Supreme

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Level: Intermediate

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Description

Stuffed shells in a rich tomato sauce.

Ingredients

  • 1 can (16 Oz. Size) Whole Tomatoes
  • 1 can (8 Oz. Size) Diced Tomatoes
  • ¼ teaspoons Each: Salt, Black Pepper, Oregano, Basil, Thyme, Cayenne Pepper
  • 1 box 16 Ounce Box Large Shells
  • 2 pinches Salt To Boiling Water
  • 1 carton 8 Ounce Carton Ricotta Cheese
  • 1 package 16 Ounce Package Shredded Mozzarella Cheese
  • ½ cups Grated Parmesan Cheese Or Romano Cheese (optional)

Preparation

Preheat oven to 425 F.

In a large saucepan add both types of tomatoes as well as the salt, pepper, basil, oregano, thyme, cayenne pepper. Stir well and cook on medium low heat.

Fill a large pot 2/3 full of water and add the salt. Bring to a boil and add the large shells. Cook for 8 minutes. Drain the shells in a colander and set aside.

In a smaller bowl add ricotta cheese and mozzarella (and Parmesan or Romano if using) and stir well.

Stuff shells with the cheese mixture until plump, lay each stuffed shell into a large glass baking dish (9″ x 12″ x 4″) in a single layer with the filling side facing up. Add the heated tomato mixture over the stuffed shells. Cover dish with aluminum foil and bake at 425 F for 35 minutes.

Serve with a robust green salad!

Note: I am allergic to garlic and do not use it in recipes, please feel free to add if you choose.

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