Ingrédients pour Manicotti Homemade
- Olive Oil
- Onions
- Fresh Garlic Clove
- Tomatoes
- Tomato Paste
- 1 1/2 cups water (plus additional for manicotti batter)
- 1/4 cup chopped fresh parsley
- Sea Salt
- Sugar
- Italian Seasoning
- Black Pepper
- 6 large eggs (plus 2 additional for filling)
- All Purpose Flour
- 1/4 teaspoon salt (plus additional for manicotti batter and filling)
- Ricotta Cheese
- Mozzarella Cheese
- Parmesan Cheese
- 1/4 teaspoon black pepper (plus additional for filling)
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Comment préparer Manicotti Homemade
- **Make the Sauce:**
- Heat 2 tablespoons of olive oil in a 5-quart Dutch oven over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté for 5 minutes, until softened.
- Stir in 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. Add 1 1/2 cups water, mashing tomatoes with a fork.
- Bring to a boil, then reduce heat to low. Simmer, covered, stirring occasionally, for 1 hour.
- **Make the Manicotti Shells:**
- In a medium bowl, whisk together 6 large eggs, 1 cup 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 over medium heat. Pour 3 tablespoons of batter into the hot skillet, swirling quickly to coat the bottom evenly.
- Cook for 2-3 minutes per side, or until lightly golden brown and cooked through. Repeat with remaining batter.
- Stack cooled manicotti shells with waxed paper between each layer.
- **Make the Filling:**
- Preheat oven to 350°F (175°C).
- 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 with a wooden spoon.
- Spread about 1/4 cup of the filling down the center of each manicotti shell and roll up.
- **Assemble and Bake:**
- Pour 1 1/2 cups of sauce into the bottom of each 2-quart baking dish.
- Arrange 8 manicotti shells, seam-side down, in a single layer in each dish. Top with 5 more manicotti shells.
- Cover with the remaining sauce (about 1 cup per dish).
- Sprinkle with the remaining Parmesan cheese.
- Bake uncovered for 30-40 minutes, or until bubbly and heated through.
- **To Freeze:**
- Line a baking dish with a large piece of aluminum foil. Assemble the manicotti as directed.
- Fold the foil over to seal tightly. Freeze in the dish.
- Once frozen, remove from the dish. To serve, thaw overnight in the refrigerator, then bake uncovered at 350°F for 1 hour.
Nutrition Information (Approximate per serving)
Sodium
114 g
Sugar
54g
Fat
126g
Carbs
16g
