Recipe by Bay Laurel
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.
Top Review by Hi-desertKath
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.
- 1⁄3 cup olive oil or 1⁄3 cup salad oil
- 1 1⁄2 cups onions, finely chopped
- 1 garlic clove, crushed
- 35 ounces Italian tomatoes, undrained
- 6 ounces tomato paste
- 2 tablespoons parsley, chopped
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon dried oregano leaves
- 1⁄4 teaspoon pepper
- 6 eggs, at room temperature
- 1 1⁄2 cups unsifted all-purpose flour
- 1⁄4 teaspoon salt
- 2 lbs ricotta cheese
- 8 ounces mozzarella cheese
- 1⁄3 cup parmesan cheese, grated
- 2 eggs
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon parsley, chopped
- 1⁄4 cup parmesan cheese, grated
Directions See How It's Made
- Make sauce: In hot oil in a 5 quart Dutch oven, saute onion and garlic 5 minutes.
- Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with fork.
- Bring to boiling, and reduce heat.
- Simmer mixture, covered and stirring occasionally, 1 hour.
- Make manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1 1/2 cups water with electric mixer.
- Beat just until smooth.
- Let stand 1/2 hour or longer.
- 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.
- Cook over medium heat until top is dry but bottom is not brown.
- Turn out on a wire rack to cool.
- Continue cooking until all of the batter is used.
- As the manicotti cool, stack them with waxed paper between them.
- Preheat oven to 350.
- Make Filling: In large bowl, combine ricotta, mozarrella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley.
- Beat with wooden spoon to blend well.
- Spread about 1/4 cup filling down the center of each manicotti and roll up.
- Spoon 1 1/2 cups sauce into each of two 12x8x2" baking dishes.
- Place 8 rolled manicotti seam side down in single layer. Top with 5 more.
- Cover with 1 cup sauce and sprinkle with parmesan.
- Bake, uncovered, 1/2 hour or until bubbly.