"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Homemade Manicotti with Cheese Filling Recipe

  Tried it? Rate this Recipe:


This recipe for Homemade Manicotti with Cheese Filling, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Montalbano
Added: Monday, October 29, 2007


1/3 c. olive oil
1 1/2 c. finely chopped onion
1 clove garlic, crushed
1 (2 lb 3 oz) can Italian tomatoes, undrained
1 (6 oz) can tomato paste
2 Tbsp chopped parsley
1 Tbsp salt
1 Tbsp sugar
1 tsp dried oregano
1 tsp dired basil
1/4 tsp pepper

6 eggs at room temperature
1 1/2 c. unsifted all-purpose flour
1/4 tsp salt

2 lb ricotta cheese
8 oz mozzarella cheese, diced
1/3 c. grated Parmesan cheese
2 eggs
1 tsp salt
1/4 tsp pepper
1 Tbsp chopped parsley
1/4 c. grated parmesan cheese

1. Make Sauce: In hot oil in 5 qt Dutch oven, saute onion and garlic 5 minutes. Mix in rest of sauce ingredients and 1 1/2 c. water, mashing tomatoes with fork. Bring to boil and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour.

2. Make Manicotti: In medium bowl, combine 6 eggs, flour, 1/4 tsp salt and 1 1/2 c. water. With electric mixer beat just until smooth. Let stand 1/2 hour or longer. Slowly heat an 8" skillet. Pour in 3 Tbsp 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.

3. Preheat oven to 350. Make filling: In large bowl, combine ricotta, mozzarella, 1/3 c. Parmesan, eggs, salt, pepper and parsley. Beat with wooden spoon to blend well. Spread about 1/4 c. filling down the center of each manicotti and roll up.

4. Spoon 1 1/2 c. sauce into each of 2 12x8x2 baking dishes. Place eight rolled manicotti seam side down, in single layer. Top with 5 more. Cover with 1 cup sauce and sprinkle with 1/4 c. parmesan. Bake, uncovered 1/2 hour or until bubbly.

5. 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: Unwap; place in baking dish and let stand 1 hour to thaw. Bake covered 1 hour in 350 oven.

Personal Notes:
Personal Notes:
My notes don't say anything about greasing skillet before making manicotti and I don't remember. Might be a good idea to wipe the skillet with a little oil on a paper towel before making each manicotti.




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




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!