Mc Call'S Cooking School Manicotti - cooking recipe

Ingredients
    SAUCE
    1/3 cup olive oil or 1/3 cup salad oil
    1 1/2 cups onions, finely chopped
    1 garlic clove, crushed
    35 ounces Italian tomatoes, undrained
    6 ounces tomato paste
    2 tablespoons parsley, chopped
    1 tablespoon salt
    1 tablespoon sugar
    1 teaspoon dried oregano leaves
    1/4 teaspoon pepper
    MANICOTTI
    6 eggs, at room temperature
    1 1/2 cups unsifted all-purpose flour
    1/4 teaspoon salt
    FILLING
    2 lbs ricotta cheese
    8 ounces mozzarella cheese
    1/3 cup parmesan cheese, grated
    2 eggs
    1 teaspoon salt
    1/4 teaspoon pepper
    1 tablespoon parsley, chopped
    1/4 cup parmesan cheese, grated
Preparation
    Make sauce: In hot oil in a 5 quart Dutch oven, saute onion and garlic 5 minutes.
    Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with fork.
    Bring to boiling, and reduce heat.
    Simmer mixture, covered and stirring occasionally, 1 hour.
    Make manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1 1/2 cups water with electric mixer.
    Beat just until smooth.
    Let stand 1/2 hour or longer.
    Slowly heat an 8\" skillet. If you aren't using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti. 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 350.
    Make Filling: In large bowl, combine ricotta, mozarrella, 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 12x8x2\" baking dishes.
    Place 8 rolled manicotti seam side down in single layer. Top with 5 more.
    Cover with 1 cup sauce and sprinkle with parmesan.
    Bake, uncovered, 1/2 hour or until bubbly.

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