Rienzi Manicotti, Organic

Ingredients

DURUM WHEAT SEMOLINA, WATER

Directions

Ricotta Cheese and Vegetables Manicotti: 1 Pkg. (8 oz.) Rienzi Manicotti, uncooked. 2 cups (about 18 oz. Jar) tomato and basil sauce. 14 ounces ricotta cheese. 1 sweet pepper, 1 zuchini, 1 eggplant, 1 carrot. 2 cups Parmigiano cheese. 3 tbsp extra virgin olive oil. Salt and black pepper to taste. Heat oven to 340 degrees F. Cook Manicotti in boiling and salted water for about 5 minutes. Drain and cool on a sheet pan. Set aside. In a skillet heat olive oil with garlic, add chopped vegetables and brown. Mix ricotta cheese, vegetables, 1 cup Parmigiano cheese, salt and pepper. In 13 x 9x 12 inch baking dish, spread 1/2 cup tomato sauce. Fill each cooked Manicotti with the mixture and arrange pasta in the baking dish; cover with the remaining sauce and Parmigiano cheese. Bake 20 minutes in the oven at 340 degrees F. For a Perfect Pasta Cook: 7/8 mins. 45 mins; 4 people; difficulty. In a large pot of boiling water.