Baked Manicotti with Cheese Filling

Ingredients

• 1 pound lean ground beef
• 1/3 cup olive or salad oil
• 15 cups finely chopped onion
• clove garlic, crushed
• can te lb. 3 oz.) tomatoes, undrained
• can (6 oz.) tomato paste
• Tbsps. chopped parsley
• Tbsp. salt.
• Tosp. sugar
• tsp. dried oregano
• 1 tsp. dried basil leaves
• 1 tsp. pepper
• 6 eggs, at room temperature
• LZ cups unsifted all-purpose flour
• = tsp. salt
• 2 pounds ricotta cheese
• 1 pkg. (8 oz.) mozzarella cheese, diced
• 1/3 cup grated Parmesan cheese
• eggs
• tsp. salt
• tsp. pepper
• Tosp. chopped parsley
• cup grated Parmesan cheese

Method

1. 1

   Sauce: Saute ground beef, onion, and garlic in rest of sauce ingredients and 15 cups water, mashing tomatoes with fork.

2. 2

   Bring to boiling and reduce heat.

3. 3

   Simmer mixture, covered and stirring occasionally, for 1 hour.

4. 4

   Manicotti: In medium bowl, combine 6 eggs, the flour, 0.5 teaspoon salt, and 1.5 cups water; with electric mixer, beat just until smooth.

5. 5

   Let stand for 4 hours or longer.

6. 6

   Slowly heat an 8 inch (oiled or nonstick) skillet.

7. 7

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

8. 8

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

9. 9

   Turn out on a wire rack to cool.

10. 10

    Continue cooking until all of the batter is used.

11. 11

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

12. 12

    Preheat oven to 350 degrees.

13. 13

    Filling: In large bowl, combine ricotta, mozzarella, 1/3 cup Parmesan, the eggs, salt, pepper, and parsley; beat with wooden spoon to blend well.

14. 14

    Spread about 0.5 cup filling down the center of each manicotti, and roll up.

15. 15

    Spoon 1.5 cups sauce into each of two baking dishes.

16. 16

    Place eight rolled manicotti, seam side down, in a single layer; top with five more.

17. 17

    Cover with 1 cup sauce; sprinkle with Parmesan.

18. 18

    Bake, uncovered, for 30 minutes, or until bubbly.

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 23. The excerpt below is the record exactly as published.

BAKED MANICOTTI WITH CHEESE FILLING (Two Casseroles-one to bake, one to freeze) SAUCE: “1 pound lean ground beef 1/3 cup olive or salad oil 15 cups finely chopped onion clove garlic, crushed can te lb. 3 oz.) tomatoes, undrained can (6 oz.) tomato paste Tbsps. chopped parsley Tbsp. salt. Tosp. sugar tsp. dried oregano 1 tsp. dried basil leaves 1 tsp. pepper ee Oe ee MANICOTTI : 6 eggs, at room temperature LZ cups unsifted all-purpose flour = tsp. salt FILLING: 2 pounds ricotta cheese 1 pkg. (8 oz.) mozzarella cheese, diced 1/3 cup grated Parmesan cheese eggs tsp. salt tsp. pepper Tosp. chopped parsley

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