Manicotti and/ or Jumbo Shell Pasta Marinara Sauce 28 oz can San Marzanos 1-3 Organic Eggs Mozzarella Block, Slices, or Shredded Ricotta Grated Parmesan Italian Parsley Garlic Fresh Basil
Preheat Oven to 400 degrees.Prepare to boil pasta of choice. If making both, boil in separate pots of water, cooking times may differ. Bring pasta to a boil and cook according to directions to al dente.Mince Garlic.Chop basil. Chop parsley.Blend ingredients in a medium sized bowl. Toss in some Mozzarella either shredded or chop from the block.Stir into mixture. Add some Parmesan and blend.In a medium saucepan heat some olive oil and sauté some garlic for 1-2 mins. Add in San Marzanos.
Break whole tomatoes apart as they cook over medium heat for 5 mins. Toss in some marinara sauce and cook an additional 5 minutes.
Set aside for 5 mins to cool.In a 9×13 baking dish add the marinara blend just enough to cover the bottom.Add the ricotta mixture to a ziplock bag and trim the edge for easy piping into the manicotti and/ or shells.Pipe ricotta mixture into manicotti until filled.Do the same for the shells.Grab some more sauce.Top with a bit more of the marinara.Top with some marinara and mozzarella.Repeat for shells. For unused manicotti shells, go ahead and fill with remaining ricotta mixture. Omit the sauce for now. Add to a ceramic dish, cover, and flash freeze (freeze individual shells) for about an hour. Remove after 1-2 hours. Place in a ziplock and label. Freeze for up to 4 months.
When ready defrost by placing in fridge for about 2 hrs, remove, add sauce and cheese and bake for the recommended time. Cover and bake in a 400 degree oven for 30 minutes.During the last five minutes of bake time remove the foil and cook for the remaining time.
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