This is the best mannicotti recipe I have ever found. I no longer remember where it came from but I like it because you make the mannicotti yourself and it tastes so much better - but is a bit of work. I change it only by adding meat to the sauce, but you can make it without the meat also.
★★★★★ 1 vote
- 1/3 cup olive oil
- 1 and 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 tbs chopped parsley
- 1 tbs salt
- 1 tbs sugar
- 1 tsp dried oregano leaves
- 1/4 tsp pepper
- optional - l lb ground beef
- 1 tso dried basil leaves
- 6 eggs, at room temperature
- 1 and 1/2 cups unsifted all-purpose flour
- 1/4 tsp salt
- 2 lbs ricotta cheese
- 8 oz mozzarella cheese, diced
- 1/3 cup grated parmesan chaeese
- 2 eggs
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbs chopped parsley
- 1/4 cup parmesan cheese
1To make the sauce, brown the meat (if using meat) and saute onion and garlic 5 minutes in large pan.
2Mix in the rest of the sauce ingredients plus 1 and 1/2 cups water, mashing tomatoes with fork.
3Bring to a boil and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour.
4Make the mannicotti: In a medium bowl, combine 6 eggs, the flour, 1/4 tsp salt and 1 and 1/2 cups water. With electric mixer, beat just until smooth. Let stand 1/2 hour or longer.
5Slowly heat an 8-in skillet. Pour in 3 tbs batter, rotating the skillet quickly to spread the batter evenly over bottom. Cook over medium heat until the top is dry but bottom is not brown.
6Turn out on a wire rack to cool. Continue cooking until all the batter is used. As the mannicotti cools, stack with waxed paper between them.
7Preheat the oven to 350 degrees.
8Make the filling: In large bowl, combine ricotta, mozzarella, 1/3 cup Parmesan, the eggs, salt, pepper and parsley. Beat with a wooden spoon to blend well.
9Spread about 1/4 cup filling down the center of each mannicotti, and roll up.
10Spoon 1 and 1/2 cups sauce into each of two 12 by 8 by 2 inch baking dishes. Place 8 rolled mannicotti seam side down, in a single layer. Top with 5 more.
11Cover with 1 cup of sauce. Sprinkle with Parmesan cheese.
12Bake, uncovered, 1/2 hour, or until bubbly.