Prep 30 mins
Cook 1 hr 30 mins
This homemade stuffed manicotti will knock your socks off. You'll never buy pre-made manicotti again. This dish freezes well.
- 1⁄3 cup olive oil
- 1 1⁄2 cups onions, chopped
- 1 garlic clove, crushed
- 1 (2 lb) can Italian tomatoes, undrained
- 1 1⁄2 cups water
- 1 (6 ounce) can tomato paste
- 2 stalks celery, chopped
- 1 tablespoon sugar
- 1 teaspoon oregano
- 1 teaspoon basil
- 6 eggs, room temp
- 1 1⁄2 cups flour
- 1⁄4 teaspoon salt
- 1 1⁄4 cups water
- 2 lbs ricotta cheese
- 8 ounces mozzarella cheese, grated
- 1 (10 ounce) package frozen chopped spinach (frozen type, chopped, thawed and well drained)
- 1⁄3 cup parmesan cheese
- 2 eggs
- 1⁄4 cup parmesan cheese, grated
- Sauce. In hot oil in a 5 qt pan, saute onion, garlic and celery 5 minutes.
- Mix in tomatoes, tomato paste, water, sugar, oregano and basil. Bring to a boil reduce heat and simmer 1 hour.
- Preheat oven to 350.
- Manicotti, in medium bowl combine 6 eggs, flour salt and water, beat with mixer till smooth.
- Let stand 1/2 hour.
- Heat an 8" skillet, pour in 3 T batter. Rotate skillet quickly to spread batter over the bottom.
- Cook over medium heat until the top is dry but the bottom is not brown. Set aside to cool and repeat until all batter is used.(stack each between wax paper to prevent sticking.
- In a large bowl combine ricotta, spinach, mozarella, 1/3 c parmesan, eggs and parsley. Blend well.
- Spread 1/4 c fillind in the center of manicotti and roll up.
- Spread 1 1/2 c sauce into two 12 x 8 baking dishes.
- Place 8 manicotti, seam side down, in a single layer. Top with 5 more.
- Cover with 1 C sauce, sprinkle with parmesan and bake uncovered 1/2 hour.
I made this wonderful dish and my family loved it. They told everyone, and now I have several requests to make it again. Thanks.
This is a winner. Labor intensive but, well wot=rth the effort.