posted by Kay C 04-16-99 8:16 PM


1/3 cup olive or salad oil p
1-1/2 cups finely chopped onion
1 clove garlic, crushed
1 can (2 lb, 3 oz) Italian tomatoes, undrained
1 can (6 oz) tomato paste
2 tablespoons choped parsley
1 tablespoon salt
1 tablespoon sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 teaspoon pepper
6 eggs, at room temperature
1-1/2 cups unsifted all purpose flour
1/4 teaspoon salt
2 lbs ricotta cheese
1 pkg (8 oz) mozzarella cheese, diced
1/3 cup grated Parmesan cheese
2 eggs, 1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped parsley
1/4 cup grated Parmesan cheese

Make Sauce: In hot oil in 5-quarat dutch oven, saute onion and garlic 5 min. Mix in rest of sauce ingredients and 1-1/2 cups water, mashing tomatoes with fork.

Bring to boiling and reduce heat. Simmer mixture, coverd, and stirring occasionally, 1 hour.

Make Manicoti: In medium bowl, combine 6 eggs, the flour, 1/4 tsp salt, and 1-1/2 cups water; with electric mixer, beat just til smooth. Let stand 1/2 hour or longer.

Slowly heat an 8-inch skillet. Pour in 3 tablespoons 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.

Preheat oven to 350F.

Make Filling: In large bowl, combine ricotta, mozzarella, 1/3 cup Parmesan, the eggs, salt, pepper and parsley. Beat with wooden spoon to blend well.

Spread about 1/4 cup filling down the center of each manicotti, and roll up.

Spoon 1-1/2 cups sauce into each of two 12-by-8-by-2-inch baking dishes. Place eight rolled manicotti, seam side down, in single layer; top with five more. Cover with 1 cup sauce; sprinkle with Parmesan. Bake, uncovered, 1/2 hour, or til bubbly.

To freeze: line baking dish withlarge piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish.

To serve: Unwrap; place in baking dish and let stand 1 hour to thaw. Bake, covered, 1 hour in 350F oven.

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