Manicotti Tuscany - Rosalia Santori

Total Time
1hr 50mins
Prep 1 hr
Cook 50 mins

This is a full-flavored, spicy Italian pasta best served with a good Chianti and an excellent Ceasar Salad. The latter recipe will follow soon. The recipe is a recreation of my Tuscan grandmother's except for the baking approach to cooking. It is a complex recipe but the result is beyond compare. The recipe was published in the Wisconsin State Journal on March 17, 1985 in my name and was not copyrited.

Ingredients Nutrition

Directions

  1. Saute the Onion, Garlic, Ground Round and Sausage in Olive Oil until meat is browned.
  2. Drain all liquids. Crumble Basil, Oregano, in your hands as you add them.
  3. Add Celery Seed, Bfown Sugar Salt and Pepper.
  4. Add the remaining sauce ingredients and simmer, uncovered until the consistency is that of a very thick Spaghetti Sauce.
  5. While the sauce is reducing and marrying, prepare the Filling.
  6. Place the Ricotta in a Lg Mixing Bowl and stir in eggs.
  7. Add the Romano, Pepper and Nutmeg.
  8. Crumble and add the Parsley.
  9. To assemble, fill the uncooked, dry noodles with a teaspoon or a Baker's Cone.
  10. Cover the bottom of a 9 by 13 pan with sauce.
  11. Carefully arrange the noodles and cover them with the remaining sauce.
  12. Place in a 400-degree oven and bake 40 minutes.
  13. Remove, uncover, sprinkle with additional Romano or Parmesan Cheese and bake uncovered for 10 more minutes.
  14. This recipe is best cooked for the first 40 minutes one day and the 10 the next.
  15. Serve with a Fine Chianti, a Caesar Salad and Lemon Ice.