Authentic Manicotti & Cannelloni

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 8
YIELD: 1 13 x 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Marinara:
  • Heat oil. Add onions and garlic and cook until soft, but not brown.
  • Add tomatoes, paste, basil, sugar, salt and pepper. Reduce heat low, simmer partially covered, 40 minutes. Stir occasionally.
  • Press through sieve. Season to taste.
  • Crepes:
  • Mix eggs and milk and beat well.
  • Add flour a little at a time with a whisk.
  • Butter 6” fry pan. Place a little batter in pan and swirl until bottom is covered. Cook on one side until dry. Butter pan as needed.
  • Cheese filling (Manicotti):
  • Mix together all ingredients.
  • Meat filling (Cannelloni or Ravioli):
  • Melt butter in skillet, cook onions 7-8 minutes.
  • Add meat, cook until liquid cooks away. Take off the heat. Place in bowl.
  • Stir in spinach and cheese. Add eggs (beaten) to mixture. Season.
  • Besciamella (white sauce):
  • Melt butter over moderate heat. Remove from heat and whisk in flour.
  • Pour in cream and milk all at once. Whisk until flour is partially dissolved. Return to heat and cook until sauce comes to boil and is smooth.
  • Simmer, low, 2-3 minutes, season.
  • Assembly:
  • Heat the oven to 375ËšF.
  • Fill crepes with filling.
  • Place film of tomato sauce into baking dishes. Lay manicotti side by side on sauce.
  • Pour besciamella over and spoon rest of tomato sauce on top.
  • Scatter on cheese and dot with butter.
  • Bake 20 – 25 minutes, until cheese is melted and sauce bubbling.
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