Baked Mannicotti Recipe

No Photo

Have you made this?

 Share your own photo!

Baked Mannicotti

kathleen ralston


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.

pinch tips: How to Core a Head of Lettuce




2 Hr


30 Min



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

Directions Step-By-Step

To make the sauce, brown the meat (if using meat) and saute onion and garlic 5 minutes in large pan.
Mix in the rest of the sauce ingredients plus 1 and 1/2 cups water, mashing tomatoes with fork.
Bring to a boil and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour.
Make 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.
Slowly 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.
Turn 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.
Preheat the oven to 350 degrees.
Make 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.
Spread about 1/4 cup filling down the center of each mannicotti, and roll up.
Spoon 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.
Cover with 1 cup of sauce. Sprinkle with Parmesan cheese.
Bake, uncovered, 1/2 hour, or until bubbly.