Ingredients for Mc Call's Cooking School Manicotti
- Olive Oil
- Onions
- Garlic Clove
- Italian Tomatoes
- Tomato Paste
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- Sugar
- Dried Oregano Leaves
- a pinch of black pepper
- 2 large eggs
- Unsifted All Purpose Flour
- Ricotta Cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
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How to Make Mc Call's Cooking School Manicotti
- Prepare the pasta dough: In a large bowl, whisk together 2 cups all-purpose flour, 2 large eggs, 1/2 teaspoon salt, and 1/2 cup water until a smooth dough forms. Knead for 5-7 minutes until elastic.
- Roll out the dough: On a lightly floured surface, roll the dough very thinly (as thin as possible, almost crepe-like). Cut into 8-inch squares.
- Cook the pasta: Bring a large pot of salted water to a boil. Gently drop in a few pasta squares at a time and cook for 1-2 minutes, or until they float to the surface and are slightly tender. Remove with a slotted spoon and set aside.
- Prepare the filling: In a large bowl, combine 15 ounces cottage cheese, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 egg, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and a pinch of black pepper.
- Assemble the manicotti: Preheat oven to 375°F (190°C). Spread a thin layer of your favorite tomato sauce in a 9x13 inch baking dish. Spread a spoonful of the cottage cheese mixture onto each pasta square, roll up tightly, and place seam-down in the prepared baking dish.
- Bake: Pour the remaining tomato sauce over the manicotti. Sprinkle with mozzarella cheese (about 1 cup, shredded). Bake for 30-35 minutes, or until bubbly and golden brown.
- Rest and serve: Let the manicotti rest for 10 minutes before serving. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
103 g
Sugar
52g
Fat
115g
Carbs
16g
