Rosabella was a character in a story I used to tell my kids.
Pasta:
- Large manicotti shells (about 12)
- large pot of water
- 1 tbsp. salt
- 1 tbsp. olive oil
Bring the pot of salted water to a rolling boil. Add the pasta and olive oil and cook till just tender. Drain, rinse with cold water and drain again before filling.
Filling:
- 1 lb. ricotta cheese
- 1/2 lb. pressed cottage cheese
- 1 cup shredded Mozzarella cheese
- 1/2 cup Parmesan cheese
- 2 beaten eggs
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. chopped parsley (optional)
Drain the ricotta and cottage cheeses and combine with mozarella cheese. Stir in parmesan, beaten eggs, seasonings and parsley. With a sharp knife or kitchen scissors, make a lengthwise slit in the manicotti shells to open, and stuff the filling inside.
You can use prepared tomato sauce, but Rosabella's mom makes her own:
- 4 tbsp. olive oil
- 1 lb. lean or extra-lean ground beef
- 1/2 cup chopped onion
- 1 clove diced garlic
- 1/2 tsp. black pepper
- 2 tsp. salt
- 1 tbsp. dried basil
- 1 tbsp. dried basil
- 1 tbsp. chopped parsley
- 1/2 tsp. oregano
- 3 cups water
- 1 tsp. sugar
- 3 cans tomato paste (6 oz. cans; 18 oz. total)
Heat oil in a large pot on medium high. Crumble in raw ground beef, onion and garlic. When meat has browned, add salt and pepper, basil, parsley, oregano, water, and tomato paste with sugar mixed in. Stir well, bring to a boil, turn down immediately and simmer 15-20 minutes.
In a greased casserole dish, layer filled manicotti and sauce. Top with:
- 1/4 cup grated parmesan cheese
Bake uncovered in a preheated 350 degree F oven for about 45 minutes.
