Baked Manicotti With Cheese Filling Recipe

How to Make Baked Manicotti With Cheese Filling

1. **Make the Sauce:**
2. 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.
3. 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.
4. Stir in 1 1/2 cups water.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
6. **Make the Manicotti Shells:**
7. 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.
8. Let the batter rest for at least 30 minutes.
9. Heat an 8-inch nonstick skillet (or lightly buttered skillet) over medium heat.
10. Pour 3 tablespoons of batter into the hot skillet, swirling to coat the bottom evenly.
11. 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.
12. **Make the Cheese Filling:**
13. 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.
14. Mix well to combine.
15. Spread about 1/4 cup of the cheese filling down the center of each crepe and roll it up tightly.
16. **Assemble and Bake:**
17. Preheat oven to 350°F (175°C).
18. Spread 1 1/2 cups of the sauce in the bottom of two 12x8x2-inch baking dishes.
19. Arrange 8 manicotti in each dish, seam-side down.
20. Top with the remaining sauce (about 1 cup per dish).
21. Sprinkle generously with remaining Parmesan cheese.
22. Bake uncovered for 30-40 minutes, or until bubbly and heated through.
23. **Freezing Instructions:**
24. Line the baking dish with a large piece of foil before assembling the manicotti. Assemble and bake as directed above.
25. Once cooled completely, cover tightly with foil and freeze.