MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Four Cheese Manicotti
 Categories: Pasta, Vegetables, Cheese, Herbs, Dairy
      Yield: 6 Servings
 
      6 tb Unsalted butter; divided
      1 md Onion; chopped
      2 cl Garlic; fine chopped
      2 ts Kosher salt;
           - divided, and more
    3/4 ts Fresh ground pepper;
           - divided
     28 oz Can whole peeled tomatoes
     14 oz Can diced tomatoes
  1 1/4 c  Basil leaves;
           - coarse chopped, packed,
           - divided
      8 oz Dried manicotti noodles
           Oil; for greasing
    1/4 c  All-purpose flour
      2 c  Whole milk
      1 c  Parmesan; grated, divided
    2/3 c  Pecorino Romano;
           - grated, divided
      1 lb Fresh ricotta
      8 oz Fresh mozzarella;
           - in 1/2" pieces
      1    Shallot; fine chopped
      1 lg Egg
 
  Set oven to 400°F/205°C.
  
  Melt 2 tb butter in a large skillet over medium heat. Cook onion
  and garlic, stirring often, until softened, about 3 minutes. Season
  with 1 ts salt and 1/2 ts pepper. Add both cans of tomatoes,
  breaking up with a wooden spoon, then increase heat to medium-high.
  Add 1/2 cup basil, bring to a simmer, and cook, stirring
  occasionally, until slightly reduced, 15 to 20 minutes.
  
  Cook noodles in a large pot of boiling salted water, stirring
  occasionally, until al dente. Drain and transfer to a lightly oiled
  rimmed baking sheet.
  
  Meanwhile, melt remaining 4 tb butter in a medium saucepan over
  medium-low heat. Add flour and cook, stirring constantly, until
  foamy and nutty smelling, 1 to 2 minutes. Whisking constantly,
  gradually add milk and bring to a simmer. Cook, whisking often,
  until mixture coats the back of a spoon, about 3 minutes. Stir in
  1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 ts salt and
  remaining 1/4 ts pepper.
  
  Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup
  basil, and remaining 1/3 cup Pecorino and 1/2 ts salt in a medium
  bowl.
  
  Spoon ricotta mixture into manicotti noodles at both ends. Spread
  half of tomato sauce then half of cheese sauce (keep them separate
  but they'll meld together) on bottom of a 13x9" or other 3 qt
  baking dish. Arrange manicotti over, then top with remaining tomato
  sauce, cheese sauce, and 1/3 cup Parmesan. Bake manicotti until
  bubbling and lightly browned on top, 30 to 35 minutes. Let cool
  5 minutes. Top with remaining 1/4 cup basil and serve.
  
  Recipe by Dawn Perry
  
  Recipe FROM: Epicurious, Sep 2016
  
  Formatted by: Dave Drum, May 11, 2017
  
  Uncle Dirty Dave's Archives
 
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