Four-Cheese Manicotti

Name: Four-Cheese Manicotti
Yield: Serves 6
Ingredients: 6 tablespoons unsalted butter, divided; 1 medium onion, chopped; 2 garlic cloves, finely chopped; 2 teaspoons kosher salt, divided, plus more; 3/4 teaspoon freshly ground pepper, divided; 1 (28-ounce) can whole peeled tomatoes; 1 (14-ounce) can whole peeled or diced tomatoes; 1 1/4 cups (packed) basil leaves, coarsely chopped, divided; 8 ounces dried manicotti noodles; Olive or vegetable oil (for greasing); 1/4 cup all-purpose flour; 2 cups whole milk; 1 cup grated Parmesan (about 3 ounces), divided; 2/3 cup grated Pecorino Romano (about 2 ounces), divided; 1 pound fresh ricotta; 8 ounces fresh mozzarella, cut into 1/2" pieces; 1 shallot, finely chopped; 1 large egg

Four-Cheese Manicotti was pinched from <a href="http://www.epicurious.com/recipes/food/views/four-cheese-manicotti" target="_blank">www.epicurious.com.</a>

"A regular spoon works great for stuffing the manicotti noodles, but for a slightly faster fill you could use a piping bag instead...."

INGREDIENTS

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6 tablespoons unsalted butter, divided

•

1 medium onion, chopped

•

2 garlic cloves, finely chopped

•

2 teaspoons kosher salt, divided, plus more

•

3/4 teaspoon freshly ground pepper, divided

•

1 (28-ounce) can whole peeled tomatoes

•

1 (14-ounce) can whole peeled or diced tomatoes

•

1 1/4 cups (packed) basil leaves, coarsely chopped, divided

•

8 ounces dried manicotti noodles

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Olive or vegetable oil (for greasing)

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1/4 cup all-purpose flour

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2 cups whole milk

•

1 cup grated Parmesan (about 3 ounces), divided

•

2/3 cup grated Pecorino Romano (about 2 ounces), divided

•

1 pound fresh ricotta

•

8 ounces fresh mozzarella, cut into 1/2" pieces

•

1 shallot, finely chopped

•

1 large egg

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