Recipes

[IamMrsG]

Manicotti with Cheese Filling

This makes two dishes (one to cook, one to freeze).

SAUCE:

1/3 cup olive or salad oil

1 ½ cups finely chopped onion

1 clove garlic, crushed

2 lb. 3 oz. canned Italian tomatoes, undrained

6 oz. can tomato paste

2 tablespoons chopped parsley

1 tablespoon salt

1 tablespoon sugar

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

1/4 teaspoon pepper

MANICOTTI:

6 eggs, at room temperature

1 ½ cups unsifted all-purpose flour

1/4 teaspoon salt

FILLING:

2 pounds ricotta cheese

8 ounces mozzarella, 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

TO MAKE SAUCE:

In hot oil in 5-quart Dutch oven, sauté onion and garlic 5 minutes. Mix in rest of sauce ingredients and 1 ½ cups water, mashing tomatoes with fork. Bring to boiling and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour.

TO MAKE MANICOTTI:

In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt and 1 ½ cups water; with electric mixer, beat just until smooth. Let stand ½ 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 in not brown. Turn out on a wire rack to cool. Continue cooking until all the batter is used. As the manicotti cool, stack them with waxed paper between them. Preheat oven to 350ºF.

TO 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 ½ 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, ½ hour, or until bubbly.

To freeze: Line baking dish with large 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 350ºF oven.

*If not using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti.

Points to remember:

Beat batter for shells just until well mixed; it shouldn’t be frothy. Let stand a half hour or so before using – or even overnight in the refrigerator.

You can make shells and sauce a day in advance, and refrigerate.