The Secret to the Best Homemade Manicotti Ever? Skip The Shells
This timeless version of manicotti has everything you love about baked pasta: a rich tomato-and-meat sauce, a creamy, cheese-packed filling, and plenty of bubbling mozzarella.
Ingredients · Servings 8
- 1 c. all-purpose flour
- 4 eggs
- 1 tbsp. vegetable oil, plus more for brushing
- 1 tsp. salt
- 1 c. water
- 2 tbsp. butter
- 1 lb. ground veal or ground uncooked turkey
- 2 c. ricotta or creamed cottage cheese
- 2 tbsp. grated Parmesan cheese
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 2 eggs
- 1 8-ounce package mozzarella cheese, coarsely shredded
- 2 tbsp. vegetable oil
- 1 medium onion, diced
- 1 medium garlic clove, minced
- 2 15-ounce cans tomato sauce
- 1 12-ounce can tomato paste
- 2 tsp. brown sugar
- 2 tbsp. chopped parsley
- 1 tsp. oregano leaves
- 1/8 tsp. cracked pepper
- 1 bay leaf
- Step 1: In 3-quart saucepan over medium heat, in hot vegetable oil, cook onion and garlic until tender, stirring frequently, about 10 minutes.
- Step 2: Add tomato sauce and remaining ingredients; over high heat, heat to boiling.
- Step 3: Reduce heat to medium-low; partially cover and cook 10 minutes. Discard bay leaf.
- MAKES 4 cups
Method · 3 h
- Prepare Spaghetti Sauce. For crepes: In small bowl, with mixer at low speed, blend crepe ingredients; at medium speed, beat 1 minute.
- Lightly brush 7-inch skillet with vegetable oil. Over medium-high heat, heat skillet.
- Pour in about 2 tablespoons crepe batter; tip pan to coat bottom evenly with batter.
- Cook until top is set and dry and underside lightly browned, about 30 seconds. Lift crepe onto waxed paper. Repeat.
- Prepare sauce: In 10-inch skillet over medium-high heat, in hot butter, cook ground veal until well browned, then add Spaghetti Sauce.
- Heat sauce through, then spoon 1/3 of hot sauce evenly into a 15 1/2" by 10 1/2" roasting pan.
- Prepare filling: In medium bowl, mix ricotta cheese, Parmesan cheese, salt, pepper, and eggs until well blended. Preheat oven to 375°F.
- Spoon heaping tablespoon of cheese mixture down center of each crepe; top with some shredded mozzarella.
- Fold crepe edges over cheese. Arrange filled crepes, seam side down, in roasting pan.
- Spoon remaining sauce over crepes. Bake 30 minutes or until sauce is hot and bubbly.
This recipe comes from The Good Housekeeping Illustrated Cookbook, which has sold over a million copies since its publication almost 50 years ago. The well-loved volume includes 1,400 recipes and culinary techniques that teach, engage, and help cooks of all levels create meals that bring people together.
Crepes
1 cup all-purpose flour
1 cup water
Filling
2 cups ricotta or creamed cottage cheese
