1. Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot. Add the extra-virgin olive oil to the pot. Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot. Dice the shallot, and dump that into the pot. Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon. Do not strain, as the pulp adds to make this a thick and wonderful sauce. 2. Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout. Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours. Remove from heat and give it one last stir. 3. Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a marinara sauce. NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste. 4. Manicotti Recipe: 5. Preheat oven to 350 degrees. 6. Spray baking dish with non-stick cooking spray. 7. Cook pasta according to package directions. Drain and rinse with cool water. Allow pasta to dry on paper towels. 8. For the filling, in a medium bowl, stir together half of the mozzarella cheese with the ricotta cheese and the basil. 9. Using a teaspoon, carefully stuff the pasta shells with the prepared cheese mixture. 10. Spoon 1 cup of the marinara sauce into the baking dish and spread it evenly. 11. Arrange the stuffed pasta over the sauce and pour the remaining sauce over top of the pasta. 12. Sprinkle with the remaining mozzarella cheese. 13. Bake the manicotti for 15 minutes. 14. Sprinkle with the grated parmesiano-reggiano cheese and bake for another 10 minutes and serve immediately. ---------------------------------------------------------------------------
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Ingredients
