Chunky Tomato Sauce. Slowly simmered on Wednesday. A simple yet potent blend of onion, garlic and San Marzano tomatoes.
Stuffing. Combined on Wednesday so the flavors could meld overnight: Ricotta, Parmesan, Pea, Egg White and chopped fresh mint. Yes mint.
Shells. Bigger and longer because they are manicotti; which I find really hard to stuff -- my "method" is to carefully tear each one in half, drop in the stuffing, roll it closed and place seam side down in the pan.
You might notice they are sitting on waxed paper, because I stuffed them in the morning, then pulled out mid-day before finishing up the dish for 3:00 dinner.
Close up of the sloppy mess before final assembly.
Almost dressed...shredded mozzerella and basil were spinkled over the top before baking.
Friday leftovers! Boy I re-heated too much- we were so stuffed :D
Recipe from: "101 Recipes you can't live without" The Prevention Cookbook by Lori Powell, page 134.