Mc Call's Cooking School Manicotti
photo by cmj_pierce
- Ready In:
- 1hr 30mins
- 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
- 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.
Questions & Replies
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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.
I tore this recipe out of the McCalls Magazine many years ago and used it faithfully for years - the person posting says 1984 but I swear it's longer than that! LOL. It's the best one I've ever made and after all these years (like others said, 30 plus years). I know I have that torn out recipe somewhere but I just can't find it. Sooooooo pleased to find it here. I don't care if you call these Cannelloni shells or Manacotti shells they are still awesome. I always use a cheese mixture because my family never made meat filled ravaoli, lasagna or anything like that - Grandma was from Italy. I usually add about 1 Cup chopped spinach squeezed very dry to the filling for extra nutrition and color. I make my own sauce - old family recipe - and often add sausage and sometimes mushrooms to it. It's to die for! Thank you Laurel Bay - you are a life saver!
This is the best all-time recipe ever! Have been making this dish since the recipe card arrived, '84 maybe? I have all three McCall's Cooking School binders--company pot roast is amazing--but this is outstanding. I freeze everything--crepes, sauce, filling and use this as my go-to company dinner assembling day of of the dinner party. Guests RAVE. Better than any restaurant. I usually serve Ina Garten's roasted shrimp scampi with the manicotti--scampi butter gets frozen ahead also. My favorite meal.
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