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    You are in: Home / Recipes / Mc Call's Cooking School Manicotti Recipe
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    Mc Call's Cooking School Manicotti

    Mc Call's Cooking School Manicotti. Photo by Bay Laurel

    1/1 Photo of Mc Call's Cooking School Manicotti

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    Bay Laurel's Note:

    This is the most delicious manicotti EVER! The homemade noodles are like crepes, and they melt in your mouth. You won't miss the meat. We used cottage cheese in place of the ricotta. Recipe courtesy of Mccall's Cooking School 1984.

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    1. 1
      Make sauce: In hot oil in a 5 quart Dutch oven, saute onion and garlic 5 minutes.
    2. 2
      Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with fork.
    3. 3
      Bring to boiling, and reduce heat.
    4. 4
      Simmer mixture, covered and stirring occasionally, 1 hour.
    5. 5
      Make manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1 1/2 cups water with electric mixer.
    6. 6
      Beat just until smooth.
    7. 7
      Let stand 1/2 hour or longer.
    8. 8
      Slowly heat an 8" skillet. If you aren't using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.
    9. 9
      Cook over medium heat until top is dry but bottom is not brown.
    10. 10
      Turn out on a wire rack to cool.
    11. 11
      Continue cooking until all of the batter is used.
    12. 12
      As the manicotti cool, stack them with waxed paper between them.
    13. 13
      Preheat oven to 350.
    14. 14
      Make Filling: In large bowl, combine ricotta, mozarrella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley.
    15. 15
      Beat with wooden spoon to blend well.
    16. 16
      Spread about 1/4 cup filling down the center of each manicotti and roll up.
    17. 17
      Spoon 1 1/2 cups sauce into each of two 12x8x2" baking dishes.
    18. 18
      Place 8 rolled manicotti seam side down in single layer. Top with 5 more.
    19. 19
      Cover with 1 cup sauce and sprinkle with parmesan.
    20. 20
      Bake, uncovered, 1/2 hour or until bubbly.

    Ratings & Reviews:

    • on February 04, 2010


      I have had this recipe for at least 35 years and it is excellent. In the original recipe the 1 1/2 cups water is mistakenly left out of the list of ingredients for the manicotti (it is mentioned in step 5 of the directions). For some reason every single repeat of the recipe does the same thing. I corrected it in my copy of the recipe and have always wondered why nobody else has.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2013


      OK. I've never actually written a review before, but I really want to add my praise for this dish. Like the other reviewer, I've been making it for about 35 years and usually have several manicotti casseroles, in the freezer, for unexpected company. The crepes are so much better than the store bought noodles. Also the sauce is so superior to sauce you can buy. (I use the sauce for spaghetti as well). I usually use half cottage cheese/half Ricotta. I personally like it better that way. And I often just use 4/% fat cottage cheese and leave out the ricotta completely. It's delicious and a great dish to freeze. You can put it straight from the freezer into the oven, or leave it out to thaw a bit. This recipe is very forgiving, so you can play around with it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2013


      I haven't yet made this particular recipe, and usually hate when reviewers comment before making, but I have a hard copy of the original printing of this recipe, and it appears that the sauce recipe is missing 1 teaspoon dried basil leaves after the oregano.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Mc Call's Cooking School Manicotti

    Serving Size: 1 (414 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 817.8
    Calories from Fat 453
    Total Fat 50.3 g
    Saturated Fat 23.1 g
    Cholesterol 397.7 mg
    Sodium 2490.8 mg
    Total Carbohydrate 48.8 g
    Dietary Fiber 4.9 g
    Sugars 13.0 g
    Protein 44.0 g

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