Sub-Zero PreservationWolf

Recipes

Manicotti

INGREDIENTS

1 medium eggplant, peeled, finely diced
1 red pepper, finely diced
1/4 cup olive oil
1 small onion, finely diced
4 cloves garlic, peeled and minced
1 tablespoon salt
Freshly ground black pepper
1 tablespoon dried basil
1 (28-ounce) can Italian tomato puree or tomato sauce
1 (28-ounce) can Italian crushed tomatoes

1 (8-ounce) box manicotti shells

2 cups shredded mozzarella cheese, divided
1 (15-ounce) container whole milk ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup basil pesto, optional
1/4 cup fresh parsley, chopped
2 large eggs, slightly beaten
Salt and pepper to taste

PREPARATION

To Make the Sauce:
In a large saucepan over high heat on Wolf rangetop, sauté eggplant and red pepper in olive oil, stirring occasionally, until the eggplant is very soft. Add onion, garlic, salt and black pepper. Cook until onion is soft. Add basil and all tomatoes to the pan. Reduce heat to low and gently simmer for half an hour, stirring occasionally.

To Make the Pasta:
In large stockpot over high heat on Wolf rangetop, bring 6 quarts salted water to a boil. Add pasta and boil for 5 minutes or until al dente. Drain and rinse under cold water. Set aside.

To Make the Filling:
Reserve 1 cup mozzarella cheese. Combine all remaining ingredients. Place mixture into a pastry bag with no tip and pipe mixture into the cooked and cooled manicotti shells.

Position the oven rack to Rack 5 (from the bottom). Preheat Wolf oven in CONVECTION BAKE at 350°F (177°C). Lightly coat the bottom of 13x9-inch baking pan with olive oil. Place about two-thirds of sauce on bottom. Lay filled manicotti on top of the sauce. Pour remaining sauce on top of manicotti. Top with reserved mozzarella cheese. Cover with foil and place in oven. Bake 50 minutes. Remove pan from oven and remove foil. Change cooking mode to BROIL 1. Place pan in oven and broil about 5 minutes or until the cheese is golden brown. Serve immediately.

Makes 6 to 8 servings.

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