3 cups flour
1/4 cup olive oil
salt to taste
3 cloves garlic
salt, pepper, red pepper flakes to taste
1 (28 ounce) can Muir Glen Crushed Tomatoes
3 sweet potatoes
1 bunch basil, stems removed
2 cups ricotta
2 cups grated mozzarella plus more for topping
salt to taste
1:Make the Pasta: Put the flour into a bowl, followed by the eggs, olive oil, and salt. Use a fork to whisk the eggs with the oil and salt, slowly incorporating the flour. When it comes together and a good amount of the flour is mixed with the eggs, start using your hands and bring the dough together, only incorporating as much flour as the dough seems to need and want. Once you have a uniform dough and most of the flour is in the dough, wrap it in plastic and let it rest for 15 minutes.
2:Make the sauce: Cut the onion and dice the garlic. Put a decent couple glugs of olive oil into a sauce pan and simmer the onions for about 10 minutes. Add in the garlic, salt, pepper, and chili flake and cook another 2 minutes. Add in the can of tomatoes and oregano and simmer for 15 minutes. Remove from heat.
3:Make the Filling: Bake the sweet potatoes for about an hour until tender. Remove from the skin and mash into a bowl. Chop up the basil finely. Add all the ingredients to the sweet potatoes and mix well.
4:Bring it all together: Roll out your pasta dough to the second thinnest setting on your pasta maker. Cut the dough into large squares that will fit nicely into the baking dish you are using. Dip the squares 2 by 2 into boiling water for about 2 minutes and remove. Lay the cooked noodle onto a plate or cutting board and add a nice scoop of filling. Roll the pasta around the filling and place seam side down into a baking dish that already has some of the sauce on the bottom. Repeat until you have made about 12 of the manicotti and used all the filling.
5:Bake it: Top with the remaining sauce and a little mozzarella, and pop this into the oven at 350 for a half hour. Give it a little extra broiling if it needs more browning on top.
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