Manicotti Tuscany - Rosalia Santori

"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."
 
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Ready In:
1hr 50mins
Ingredients:
24
Serves:
8-10
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ingredients

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directions

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

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