Authentic Manicotti & Cannelloni

Name: Authentic Manicotti & Cannelloni
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 1 13 x 9, 8 serving(s)
Ingredients: 4 tablespoons olive oil; 1 cup chopped onion; 2 (28 ounce) cans plum tomatoes, chopped, not drained; 1 garlic clove, minced; 6 tablespoons tomato paste; 2 tablespoons fresh basil, chopped (or 2 tsp dried); 2 teaspoons sugar; 1 teaspoon salt; to taste pepper; 1 1/2 cups water (as needed); 6 whole eggs, beaten; 2 cups flour; 2 cups milk; 1 pinch salt; 3 -3 1/2 lbs ricotta cheese; 1 lb mozzarella cheese, cubed (or shredded); 3 whole eggs; 1/4 cup parsley, chopped; 1/4 cup parmesan cheese, grated; to taste salt and pepper; 6 tablespoons butter; 8 tablespoons onions, chopped; 1 1/2 lbs ground veal; 2 (10 ounce) frozen chopped spinach, defrosted and squeezed dry; 1 cup grated parmesan cheese; 6 eggs; to taste salt; 8 tablespoons butter; 8 tablespoons flour; 2 cups milk

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Recipe by Diane C 2

This recipe has been in my family for as long as I can remember and has been at the dinner table for many Christmas and holiday dinners. You get a 2 for 1 with this recipe. The crepes can be used for either the cheese or the meat filling. While this is a time consuming recipe it is well worth it. The great thing is you can make this ahead and either freeze it or pop it in the oven just before your dinner guests arrive. Enjoy!

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READY IN: 2hrs 25mins

SERVES: 8

YIELD: 1 13 x 9

UNITS: US

INGREDIENTS

Nutrition

Marinara sauce (topping)
4

tablespoons olive oil
1

cup chopped onion
2

(28 ounce) cans plum tomatoes, chopped, not drained
1

garlic clove, minced
6

tablespoons tomato paste
2

tablespoons fresh basil, chopped (or 2 tsp dried)
2

teaspoons sugar
1

teaspoon salt
to taste pepper
1 ¹⁄₂

cups water (as needed)
Crepes
6

whole eggs, beaten
2

cups flour
2

cups milk
1

pinch salt
Cheese filling (Manicotti)
3 - 3 ¹⁄₂

lbs ricotta cheese
1

lb mozzarella cheese, cubed (or shredded)
3

whole eggs
¹⁄₄

cup parsley, chopped
¹⁄₄

cup parmesan cheese, grated
to taste salt and pepper
Meat Filling (Cannelloni or Ravioli)
6

tablespoons butter
8

tablespoons onions, chopped
1 ¹⁄₂

lbs ground veal
2

(10 ounce) frozen chopped spinach, defrosted and squeezed dry
1

cup grated parmesan cheese
6

eggs
to taste salt
Besciamella (white sauce)
8

tablespoons butter
8

tablespoons flour
2

cups milk
2

cups cream (1/2 and 1/2)
1

teaspoon salt
¹⁄₄

teaspoon white pepper
¹⁄₄

teaspoon nutmeg

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.