"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

MANICOTTI Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for MANICOTTI, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Rajotte
Added: Monday, January 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
“Homemade noodles, tomato sauce and stuffing make this a gourmet delight.”

Noodles or Crepes:
1 cup flour
˝ cup milk
˝ cup water
4 eggs

Mix together and cook as you would crepes.

Stuffing:
1 lb. chopped beef
1 lb. frozen spinach (thaw and squeeze)
Salt and pepper to taste
1 small mozzarella cheese, grated
Parmesan cheese
1 clove garlic
Olive Oil


Tomato Sauce:
1-28 oz. can tomatoes (mash up pulp)
1 small can tomato paste
Water, each can filled once
3 Tblspn. Sugar
Salt and pepper to taste
1 bay leaf
Sprinkle basil


Substitute Filling:
1 lb. ricotta cheese
1 beaten egg
1 small mozzarella (grated)
Sprig of parsley

Serve with meatballs or any other meat used in sauce, such as sausage, beef cubes, pork or lamb.

Directions:
Directions:
Crepes:
Use crepe pan and pour a small ladle of batter into hot pan and swirl until the bottom of the pan is covered. Wait just a few seconds, then turn over with a fork for another few seconds. Remove from pan and lay on wax paper to cool.

Filling:
Saute garlic in oil, brown meat and add salt and pepper. Add spinach and sauté together. Drain oil and set aside to cool. When cooled, add mozzarella and Parmesan cheeses and mix well. Fill each crepe with this mixture and fold one side over, then the other side.

Sauce:
Simmer and cook for at least one hour or more.

Assembly:
Pour tomato sauce on bottom of large pan and arrange each crepe with folded side down. Make only one layer. Pour sauce over crepes and sprinkle with mozzarella and Parmesan cheeses. Bake at 350 degrees for 30 minutes.

Suggestion: Make the sauce one day and the filling and assembly another!

Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
2 - 3 hours
Personal Notes:
Personal Notes:
This recipe is an all time favorite. It was first published in the St. Henry Jubilee Cookbook and I had to make little samples for a "Taste and Tell" when we launched the book.

When I went to work at Williamson Medical Center, I introduced myself to the Department Directors and the Radiology Director remembered my name from the cookbook! She had even copied the recipe from the book to show me! Small world!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

654W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!