Pasta dishes that can be made in advance and baked just before serving are great for Yom Tov. Our manicotti dish will fit the bill perfectly!
1 1pound box manicotti
2 tablespoons light olive oil
2 large Spanish onions, chopped small
1 box fresh white button mushrooms, chopped small
2 tablespoons chives, checked and chopped
8 ounces goat cheese
1½ cups ricotta cheese
2/3 cup grated parmesan cheese
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
16 ounces marinara sauce, homemade or store-bought
Preheat your oven to 350 degrees
Fill a 6 quart pot with water and bring it up to a boil.
Heat a large skillet over a medium-low flame. Add oil and onions. Over the course of about a half hour, cook onions on low until the caramelize (turn brown- but not crispy).
Once the onions are cooked add the mushrooms and sauté until cooked through, about 6 minutes. Remove from heat and let cool. Using a large wooden spoon or a mixer set on low add chives and goat cheese. When the cheese is soft and creamy, add your ricotta, 1/3 cup of parmesan, salt and pepper.
Add manicotti pasta to the boiling water. Cook to al dente according to package directions. Drain well.
Prepare a piping bag fitted with a large round tip. Fill the bag ½ way with the cheese mixture. Carefully pipe the filling into its center of each manicotti tube.
Pour 1 cup tomato sauce into the bottom of a 9”x13” baking dish. Lay your filled manicotti on top of the sauce in a neat row.. Cover with 1 more cup tomato sauce, and 1/3 Cup of the parmesan cheese.
Cover pan with foil and bake manicotti for 15 minutes. Remove the cover and bake for an additional 10 minutes.