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Manicotti with Red Bell Pepper Sauce
From Dorothy McNett's Recipe Book at www.dorothymcnett.com as submitted by Denise Dewenter McNett of Hollister.
1 bunch fresh spinach
1/2 white onion or 2 shallots
6 cloves garlic
1/2 pound good quality feta cheese
14 large, uncooked manicotti shells
1 12 ounce jar roasted red bell peppers
1 box of Pomi Tomatoes
3 tbs. good quality balsamic vinegar
1 tsp. sea salt (mixed with herbs, if available)
1 tsp. freshly ground pepper
8-10 fresh basil leaves or 1 tsp. dry basil
1 1/2 cups water
1/2 cup fontina cheese shredded
1/2 cup Parmigiano Reggiano shredded
To make the stuffing for the manicotti put the spinach, onion, garlic, and feta cheese in your food processor with the steel chopping blade in place. Whirl these ingredients together until thoroughly mixed into a paste like consistency. Stuff the dry manicotti shells and place in a single layer in a large flat casserole dish. Set aside. For the sauce, whirl together the peppers, tomatoes, balsamic, sea salt, pepper, and basil in your food processor. Pour the sauce and the water over the manicotti. Cover and bake at 350 degrees for 45-50 minutes. Sprinkle the cheeses on top of the manicotti and bake 10 minutes in the hot oven until the cheese is melted and browned.
Recipe created 1997-06-25.
