I love this recipe! I don't serve it very often though because it is rich! I got this recipe from my sister-in-love, Bonnie, years and years ago. It is a real treat that my family loves because everything is homemade--the sauce and manicotti! It gives me so much pleasure to watch my family enjoy it.
Sauce:
1/3 cup olive oil
1/3 cup olive oil
1-1/2 cups chopped onion
1 clove garlic, crushed
1 clove garlic, crushed
1 can (2# 3oz) Italian tomatoes, undrained
2 tablespoons parsley
2 tablespoons parsley
1 tablespoon sugar
1 teaspoon salt
1 teaspoon salt
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
¼ teaspoon pepper
Manicotti:
6 eggs, room temperature 1-1/2 cups unsifted all-purpose flour
¼ teaspoon salt 1-1/2 cup water
Filling:
2 lbs. Ricotta Cheese
1 teaspoon dried oregano leaves
¼ teaspoon pepper
Manicotti:
6 eggs, room temperature 1-1/2 cups unsifted all-purpose flour
¼ teaspoon salt 1-1/2 cup water
Filling:
2 lbs. Ricotta Cheese
1 pkg. 8 oz. Mozzarella cheese, diced
1/3 cup grated Parmesan
1/3 cup grated Parmesan
1 teaspoon salt
2 eggs
2 eggs
1 tablespoon chopped parsley
¼ teaspoon pepper
¼ cup grated parmesan
1. Make sauce: In hot oil of 5 qt. Dutch oven, sauté onion and garlic for 5 minutes. Mix in rest of sauce ingredients and 1-1/2 cups water, mashing mixture, cover and stir occasionally, 1 hour.
2. Make manicotti: In medium bowl, combine 6 eggs, flour, ¼ teaspoon salt, and 1-1/2 cups water with electric mixture. Beat until smooth. Let stand ½ hour or longer. Slowly heat an 8-inch skillet. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom of pan. 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 the batter is used. As the Manicotti cool, stack them with waxed paper between them.
¼ teaspoon pepper
¼ cup grated parmesan
1. Make sauce: In hot oil of 5 qt. Dutch oven, sauté onion and garlic for 5 minutes. Mix in rest of sauce ingredients and 1-1/2 cups water, mashing mixture, cover and stir occasionally, 1 hour.
2. Make manicotti: In medium bowl, combine 6 eggs, flour, ¼ teaspoon salt, and 1-1/2 cups water with electric mixture. Beat until smooth. Let stand ½ hour or longer. Slowly heat an 8-inch skillet. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom of pan. 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 the batter is used. As the Manicotti cool, stack them with waxed paper between them.
3. Preheat over to 350. Make filling: In a large bowl, combine Ricotta cheese, Mozzarella, 1/3 cup Parmesan, the eggs, salt, pepper and parsley; beat with wooden spoon to blend well. Spread about ¼ cup filling down the center of each manicotti and roll up like a burrito.
4. Spoon about 1-1/2 cups sauce into a casserole pan. Cover with sauce. Sprinkle with Parmesan. Bake, uncovered, ½ hour or until bubbly.
5. To freeze this recipe: Line baking or casserole dish with foil. Assemble as above. Seal with foil and freeze. When frozen, remove pan. To serve: Unwrap. Place in baking dish and let stand 1 hour to thaw. Bake, covered, 1 hour at 350.
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