Manicotti Homemade Recipe

Name: Manicotti Homemade
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: Serves 1 or more
Ingredients: 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)

Experience the taste of Southern Italy with this classic Manicotti recipe! These delicious pasta tubes, meaning "little muffs," are filled with a creamy ricotta and mozzarella cheese mixture, then baked in a rich tomato sauce. This recipe, adapted from a 1984 McCall's Cooking School cookbook, makes two casseroles – one for immediate enjoyment and one to freeze for later. Each casserole serves 6.

Prep Time 45 mins

Cook Time 90 mins

Calories 872.9 kcal

Protein 97g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.