Baked Manicotti With Cheese Filling
photo by sheepdoc
- Ready In:
- 2hrs
- Ingredients:
- 22
- Serves:
-
6
ingredients
-
SAUCE
- 1⁄3 cup olive oil
- 1 1⁄2 cups onions, finely chopped
- 1 garlic clove, crushed
- 1 (28 ounce) can Italian tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 2 tablespoons chopped parsley
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon oregano leaves, dried
- 1 teaspoon basil leaves, dried
- 1⁄4 teaspoon ground pepper
-
MANICOTTI
- 6 eggs, at room temperature
- 1 1⁄2 cups all-purpose flour, unsifted
- 1⁄4 teaspoon salt
-
FILLING
- 2 lbs ricotta cheese
- 1 (8 ounce) package mozzarella cheese, diced
- 1⁄3 cup parmesan cheese, grated
- 2 eggs
- 1 teaspoon salt
- 1⁄4 teaspoon ground pepper
- 1 tablespoon chopped parsley
- 1⁄4 cup parmesan cheese
directions
- Make sauce: In hot oil in 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-inch skillet. 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 degrees. Make Filling: In large bowl, combine ricotta, mozzarella, 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 12-by-8-by-2-inch baking dishes. Place eight rolled manicotti seam side down, in single layer; top with five more. Cover with 1 cup sauce; sprinkle with Parmesan. Bake, uncovered, 1/2 hour, or until bubbly.
- To Freeze: Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish.
- To serve: Unwrap; place in baking dish, and let stand 1 hour to thaw. Bake, uncovered, 1 hour in 350 degree oven.
- *If not using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti.
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Reviews
-
The sauce is awesome. I'm going to use that recipe to make and freeze, using all the end-of-season bounty. I used fresh tomatoes; I guessed about the same amount as in a can, and only 1 cup of water. Usually I use lasagna noodles and I thought this was going to be a real pain but making the crepes was pretty easy. Made for CQ 14.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!