baked mannicotti

Name: Baked Mannicotti
Prep time: 2 h
Cook time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: ## SAUCE; - 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; ## MANNICOTTI; - 6 eggs, at room temperature; - 1 and 1/2 cups unsifted all-purpose flour; - 1/4 tsp salt; ## FILLING; - 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; ## TOPPING; - 1/4 cup parmesan cheese

(1 RATING)

77 Pinches

kathleen ralston

Sacramento, CA

Updated on Mar 1, 2012

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.

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prep time 2 Hr

cook time 30 Min

method ---

yield 6 serving(s)

Ingredients

SAUCE
- 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
MANNICOTTI
- 6 eggs, at room temperature
- 1 and 1/2 cups unsifted all-purpose flour
- 1/4 tsp salt
FILLING
- 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
TOPPING
- 1/4 cup parmesan cheese

How To Make baked mannicotti

Step 1

To make the sauce, brown the meat (if using meat) and saute onion and garlic 5 minutes in large pan.

Step 2

Mix in the rest of the sauce ingredients plus 1 and 1/2 cups water, mashing tomatoes with fork.
Step 3

Bring to a boil and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour.
Step 4

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.
Step 5

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.
Step 6

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.
Step 7

Preheat the oven to 350 degrees.
Step 8

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.
Step 9

Spread about 1/4 cup filling down the center of each mannicotti, and roll up.
Step 10

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.
Step 11

Cover with 1 cup of sauce. Sprinkle with Parmesan cheese.
Step 12

Bake, uncovered, 1/2 hour, or until bubbly.
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