MANICOTTI STUFFED WITH RICOTTA, PARMESAN AND ROMANO CHEESES

SERVES 4 to 6

This is so good! There are several choices, depending on your taste. In Italy, the idea is that the filling or sauce are meant to complement the pasta and, therefore, should be somewhat sparse. In America, most people are more interested in the stuffing and sauce. The amount of stuffing in this recipe will very lightly fill an 8 ounce package of manicotti. However, if you want more, double the amount of stuffing, or just use 6 to 8 (about 4 ounces) manicotti shells. Try it as is and you might be pleasantly surprised. I like to make my own sauce, but you can use about three cups of your favorite bottled marinara sauce.

• 1 tablespoon olive oil
• 1/2 small onion, finely chopped (about 1/4 cup)
• 2 large cloves garlic, minced
• 3 cups homemade or canned unseasoned crushed tomatoes
• Salt and pepper to taste
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley

• 15 or 16 ounces whole or part skim ricotta cheese (see notes below)
• 1 tablespoon olive oil, plus a little more
• 1 small onion, chopped
• 2 large garlic cloves, minced
• 4 tablespoons freshly grated Parmesan cheese, plus 2 tablespoons
• 4 tablespoons freshly grated Romano cheese, plus 2 tablespoons
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
  
  
• 8 ounces manicotti shells, cooked al dente and drained

For sauce, heat medium saucepan over medium-high heat. Add olive oil and onions. Sauté until onions are softened, about 3 minutes. Add the garlic and sauté another minute. Add the tomatoes, basil, parsley, salt and pepper. Cook just until the mixture is hot, about 5 minutes. Remove from heat until assembly.