“This homemade stuffed manicotti will knock your socks off. You'll never buy pre-made manicotti again. This dish freezes well.”
READY IN:
2hrs
YIELD:
2 casseroles
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauce. In hot oil in a 5 qt pan, saute onion, garlic and celery 5 minutes.
  2. Mix in tomatoes, tomato paste, water, sugar, oregano and basil. Bring to a boil reduce heat and simmer 1 hour.
  3. Preheat oven to 350.
  4. Manicotti, in medium bowl combine 6 eggs, flour salt and water, beat with mixer till smooth.
  5. Let stand 1/2 hour.
  6. Heat an 8" skillet, pour in 3 T batter. Rotate skillet quickly to spread batter over the bottom.
  7. Cook over medium heat until the top is dry but the bottom is not brown. Set aside to cool and repeat until all batter is used.(stack each between wax paper to prevent sticking.
  8. In a large bowl combine ricotta, spinach, mozarella, 1/3 c parmesan, eggs and parsley. Blend well.
  9. Spread 1/4 c fillind in the center of manicotti and roll up.
  10. Spread 1 1/2 c sauce into two 12 x 8 baking dishes.
  11. Place 8 manicotti, seam side down, in a single layer. Top with 5 more.
  12. Cover with 1 C sauce, sprinkle with parmesan and bake uncovered 1/2 hour.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: