User manual SUB-ZERO MANICOTTI

[. . . ] A Successful Manicotti by Wolf Ingredients Sauce 1 medium eggplant, peeled, finely diced 1 red pepper, finely diced ¼ cup olive oil 1 small onion, finely diced 4 cloves garlic, peeled and minced 1 tablespoon salt Freshly ground black pepper 1 tablespoon dried basil 1 (28-ounce) can Italian tomato puree or tomato sauce 1 (28-ounce) can Italian crushed tomatoes 1 (8-ounce) box manicotti shells Filling 2 cups shredded mozzarella cheese, divided 1 (15-ounce) container whole milk ricotta cheese ½ cup grated Parmesan cheese ½ cup basil pesto, optional ¼ cup fresh parsley, chopped 2 large eggs, slightly beaten Salt and pepper to taste Method To make the sauce: In a large saucepan over high heat, sauté eggplant and red pepper in olive oil, stirring occasionally, until the eggplant is very soft. [. . . ] Add pasta and boil for 5 minutes or until al dente. Position the oven rack to Rack 5 (from the bottom). Preheat Wolf oven in CONVECTION BAKE at 350°F (177°C). To make the filling: Reserve 1 cup mozzarella cheese. Combine all remaining filling ingredients. Place mixture into a pastry bag with no tip and pipe mixture into the cooked and cooled manicotti shells. Lightly coat the bottom of 13x9-inch baking pan with olive oil. Place about two-thirds of sauce on bottom. [. . . ] Makes 6 to 8 servings. © 2005 Sub-Zero Freezer Company, Inc. [. . . ]