Ingredients Jump to Instructions ↓

  1. 3 c Sifted all-purpose flour

  2. 1/2ts Salt Cheese

  3. 2 tb Freshly grated Parmesan

  4. 2 tb Butter

  5. 3 Eggs, lightly beaten

  6. 3/4lb Mozarella cheese, diced

  7. 3/4c Ricotta cheese -- STUFFING FOR MANICOTTI -- Cheese

  8. 1/4c Freshly grated Parmesan

  9. 3 c Meat sauce

  10. 1 tb Olive oil Pinch salt

  11. 4 1/2ts Cold water

  12. 4 Eggs pn Black pepper

Instructions Jump to Ingredients ↑

  1. + Directions : Place flour on a pastry board and make a well in the center. Break the eggs into the well and add the water, a little at a time, and the salt. Knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cut into rectangles 4 inches wide by 6 inches long. Place between pieces of waxed paper. You should have about 12 pieces. Cook, half at a time, in 4 quarts salted boiling water with olive oul added. Cook for 5 minutes. Drain and place between 2 towels. Divide stuffing into 12 parts. Place a mound of stuffing on each dough rectangle about 1/3 inch from a long edge. Mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20 minutes. Drain the ricotta cheese. Combine all of the ingredients and mix well.


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