Zutaten für Baked Manicotti With Cheese Filling
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 (28-ounce) cans crushed tomatoes
- Tomato Paste
- 1/4 cup chopped fresh parsley
- 3/4 teaspoon salt
- Sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 8 large eggs
- 1 1/2 cups all-purpose flour
- 15 ounces ricotta cheese
- 8 ounces shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 3 cups water
- 1 (15-ounce) can tomato sauce
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Zubereitung von Baked Manicotti With Cheese Filling
- **Make the Sauce:**
- Heat 2 tablespoons olive oil in a 5-quart Dutch oven over medium heat. Sauté 1 medium onion (chopped) and 2 cloves garlic (minced) for 5 minutes, until softened.
- Add 2 (28-ounce) cans crushed tomatoes, 1 (15-ounce) can tomato sauce, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mash tomatoes with a fork.
- Stir in 1 1/2 cups water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
- **Make the Manicotti Shells:**
- In a medium bowl, whisk together 6 large eggs, 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, and 1 1/2 cups water until smooth.
- Let the batter rest for at least 30 minutes.
- Heat an 8-inch nonstick skillet (or lightly buttered skillet) over medium heat.
- Pour 3 tablespoons of batter into the hot skillet, swirling to coat the bottom evenly.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with remaining batter, stacking cooked crepes with wax paper between each.
- **Make the Cheese Filling:**
- In a large bowl, combine 15 ounces ricotta cheese, 8 ounces shredded mozzarella cheese, 1/3 cup grated Parmesan cheese, 2 large eggs, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup chopped fresh parsley.
- Mix well to combine.
- Spread about 1/4 cup of the cheese filling down the center of each crepe and roll it up tightly.
- **Assemble and Bake:**
- Preheat oven to 350°F (175°C).
- Spread 1 1/2 cups of the sauce in the bottom of two 12x8x2-inch baking dishes.
- Arrange 8 manicotti in each dish, seam-side down.
- Top with the remaining sauce (about 1 cup per dish).
- Sprinkle generously with remaining Parmesan cheese.
- Bake uncovered for 30-40 minutes, or until bubbly and heated through.
- **Freezing Instructions:**
- Line the baking dish with a large piece of foil before assembling the manicotti. Assemble and bake as directed above.
- Once cooled completely, cover tightly with foil and freeze.
Nutrition Information (Approximate per serving)
Sodium
103 g
Sugar
48g
Fat
115g
Carbs
15g
