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Manicotti Recipe

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This recipe for Manicotti, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dolores Copenhaver
Added: Tuesday, September 5, 2006


1 lb. lean ground beef
1/2 lb. Italian sweet sausage
1 c. chopped onion
1 can (2lb. 3ozs.) Italian tomatoes,
undrained and chopped into small pieces
1/2 lb. slices fresh mushrooms
1 lg. can tomato paste
1 1/2 c. water
1 lg. can tomato puree
2 T. chopped fresh parsley
1 T. garlic salt
1 garlic clove minced
1 1/2 T. sugar
1 tsp. oregano
1/2 to 1 tsp. basil leaves
1/2 tsp. pepper
1 tsp. anise seed
1/2 tsp. fennel seed
1/4 tsp. rosemary
pinch of thyme
1 lg. stalk celery - chopped into small pieces
Cheese filling:
1 lb. ricotta cheese
1 pt. cottage cheese - small curd
1 pkg. (12 ozs.) mozarella cheese, diced or shredded
1/3 c. grated, fresh parmesan cheese
1/8 c. grated romano cheese
2 eggs
1/2 tsp. salt
3/4 tsp. onion salt
1/4 tsp. pepper
3 T. chopped fresh parsely
Crepe ingredients:
6 eggs (room temperature)
1 1/2 c. unsifted flour
1/4 tsp. salt

Sauce: Brown beef, Italian sausage and onions in pan. Transfer to large pot. Add canned tomatoes, mushrooms and rest of ingredients. Cook over low heat for several hours.
Cheese Filling: Mix all ingredients well and chill until ready for use.
Crepes: Combine ingredients and mix well. Brush small teflon pan w/ oil for the 1st crepe (oil pan again after 4th or 5th crepe). Spoon enough batter in pan for desired thin crepe. Cook on 1 side only until crepe appears to be done on top. Flip out crepe onto waxed paper. Repeat process. Refrigerate crepes until ready. Spoon enough filling into each crepe so that as you roll crepe, none will spill out of the end. Place filled crepes side by side into greased, glass baking dish. Spoon cooked tomoto sauce over filled crepes. Place into preheated 350 oven and bake for 35-40 minutes. Serve w/ grated cheeses!

Number Of Servings:
Number Of Servings:
8-10 servings
Preparation Time:
Preparation Time:
3-4 hours
Personal Notes:
Personal Notes:
Sauce, filling and crepes can be made several days ahead and stored in refrigerator.




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