Baked Manicotti with Cheese Filling

By Hklbrries

Recipe calls for 3 cups water. I double-checked online and found similar recipe calling for the same. I haven't yet made this recipe so will be cautious with water when making - if it seems like too much, it probably is.

Ingredients

• Sauce:
• 1/3 cup olive or salad oil
• 1 1/2 cups finely chopped onion
• 1 clove garlic, crushed
• 1 can (2 pounds, 3 ounces) Italian tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 2 tbsp chopped parsley
• 1 tbsp salt
• 1 tbsp sugar
• 1 tsp dried oregano leaves
• 1 tsp dried basil leaves
• 1/4 tsp pepper
• Manicotti:
• 6 eggs, at room temperature
• 1 1/2 cups sifted all-purpose flour
• 1/4 tsp salt
• Filling:
• 2 pounds ricotta cheese
• 1 package (8 ounces) Mozzarella cheese, diced
• 1/3 cup grated Parmesan cheese
• 2 eggs
• 1 tsp salt
• 1/4 tsp pepper
• 1 tbsp chopped parsley

Details

Servings 6

Preparation

Step 1

Sauce: In hot oil in 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.

Manicotti: In medium bowl, combine 6 eggs, the flour, 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-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 is not brown. Turn out on wire rack to cool. Continue cooking until all of batter is used. As manicotti cool, stack with waxed paper between them. Preheat oven to 350 F.

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 1/2 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 5 more. Cover with 1 cup Sauce; sprinkle with additional Parmesan. Bake, uncovered, 1/2 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 350 F oven.