Manicotti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Shells/Crepes:
6 eggs (room temperature)
1 ½ cup flour
¼ t salt
1 ½ cup water
Filling:
2 lb ricotta cheese (full fat)
8 oz mozzarella, diced or shredded
⅓cup parmesan, grated
2 eggs
1 t salt
¼ t pepper
1 T chopped parsley
White Sauce:
6 T butter
6 T flour
1 cup milk
1 cup heavy cream
1 t salt
⅛ t pepper
Red Sauce:
⅓ cup olive oil
1 lb ground beef
1 ½ onions, finely chopped
2 cloves garlic, minced
1 large can Italian tomatoes, undrained
6 oz tomato paste
2 T chopped parsley
1 T salt
1 T sugar
1 T oregano
2 bay leaves
1 t basil
¼ t pepper
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Directions: |
Directions:Shells:
Combine eggs, flour and salt in a mixer until smooth. Add water and mix. Let stand for at least 30 minutes. Fry as for crepes.
Filling:
Mix all ingredients together
White Sauce:
In a 2 qt pot, melt the butter and remove from heat. Stir in flour. Pour in milk and cream all at once (important). Return to heat and cook, stirring constantly. When sauce comes to a boil and is smooth, reduce heat. Simmer, stirring for 3 minutes longer until the sauce is thick enough to coat the whisk heavily. Remove from heat and season.
Red Sauce:
Sauté garlic and onion in the olive oil. Add meat and brown. Add the rest of the ingredients.
Assembly:
Fill crepes with cheese mixture and roll. Put in the baking dish. Top filled crepes with the white sauce and then the red sauce. Sprinkle with Parmesan and mozzarella cheeses. Bake uncovered at 350º for 30 minutes. |
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