Stuffed Beef & Cheese Manicotti with Fresh Tomato Sauce

Fresh from the Oven!

Campari Tomatoes

When I bought 2 pounds of gorgeous Campari Tomatoes and at Sam's Club, I knew I would turn them into fresh tomato sauce with Basil.  At home, we had Manicotti shells, fresh Mozzarella, and Novy Ranches ground beef, so I decided to make Manicotti.  We made one recipe, but split it into 2 pans. It's just as easy to make 2 as one, and we'll be happy when all we have to do is heat up the second pan!  Although we use Giada's Marinara Sauce recipe regularly, this fresh tomato version reminds me more of meals we had in Italy.

Extracting Tomato Skin and Seeds

Fresh Tomato Sauce

Wash and quarter 2 pounds Campari (or Roma) Tomatoes.

Set aside.

In a deep skillet,over medium heat, saute:

1 medium Onion, diced

2 cloves Garlic, minced

When onion begins to soften, add tomatoes to pan.

Cook for about 20 minutes, stirring occasionally.

Remove from heat and process through a food mill fitted with a medium disk.

Discard tomato skins and onions.

Stir in 2 Tablespoons minced fresh Basil and Salt and Pepper, to taste.

Set tomato sauce aside.

Fresh shredded Mozzarella and browned Ground Beef for the filling

We followed Giada de Laurentiis' Beef and Cheese Manicotti for the filling and baking directions.  The triple cheese in this recipe takes this right over the top!

Assembly line

Filled Manicotti

Ready to eat!

Buon Appetito!