Ingredients: |
Ingredients: Sauce:
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
Manicotti:
6 eggs at room temperature
1 1/2 c. unsifted all-purpose flour
1/4 tsp salt
Filling:
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
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Directions: |
Directions: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 350º. 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 350º oven. |
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