Mc Call's Cooking School Manicotti

Nutrition

Ingredients

Directions

1. 1

   Make sauce: in hot oil in a 5 quart dutch oven , saute onion and garlic 5 minutes

2. 2

   Mix in rest of sauce ingredients and 1 1 / 2 cups water , mashing tomatoes with fork

3. 3

   Bring to boiling , and reduce heat

4. 4

   Simmer mixture , covered and stirring occasionally , 1 hour

5. 5

   Make manicotti: in medium bowl , combine 6 eggs , the flour , 1 / 4 teaspoon salt , and 1 1 / 2 cups water with electric mixer

6. 6

   Beat just until smooth

7. 7

   Let stand 1 / 2 hour or longer

8. 8

   Slowly heat an 8" skillet

9. 9

   If you aren't using a skillet with a non-stick surface , brush skillet lightly with butter for each manicotti

10. 10

    Pour in 3 tablespoons batter , rotating the skillet quickly to spread batter evenly over bottom

11. 11

    Cook over medium heat until top is dry but bottom is not brown

12. 12

    Turn out on a wire rack to cool

13. 13

    Continue cooking until all of the batter is used

14. 14

    As the manicotti cool , stack them with waxed paper between them

15. 15

    Preheat oven to 350

16. 16

    Make filling: in large bowl , combine ricotta , mozarrella , 1 / 3 cup parmesan , the eggs , salt , pepper , and parsley

17. 17

    Beat with wooden spoon to blend well

18. 18

    Spread about 1 / 4 cup filling down the center of each manicotti and roll up

19. 19

    Spoon 1 1 / 2 cups sauce into each of two 12x8x2" baking dishes

20. 20

    Place 8 rolled manicotti seam side down in single layer

21. 21

    Top with 5 more

22. 22

    Cover with 1 cup sauce and sprinkle with parmesan

23. 23

    Bake , uncovered , 1 / 2 hour or until bubbly

24. 24

    Prepare and add the remaining ingredients as listed: onions, sugar, dried oregano leaves, mozzarella cheese.