Baked Manicotti with Ricotta Cheese Filling

prep time:: 1 hr
total time:: 2 hr

Makes 12 to 14 servings

Katherine Weaver

Crepés are the manicotti in this recipe which makes this a unique presentation.

ingredients

Sauce (The Rotondi Recipe)
1/2 cup olive oil
1 lb pork country spare ribs, cut up
1/2 lb Italian pork sausage (bulk or links cut up)
Several cloves garlic
1 large can (2 lb, 3 oz) Italian tomatoes, crushed
1/4 can tomato paste
1 8 oz tomato sauce
2 tablespoons chopped parsley
1 tablespoon salt
1 teaspoon (or more to taste) dried oregano leaves
1 teaspoon (or more to taste) dried basil leaves: the top should be solid “green” with herbs. I also add a little dill weed and fennel seed
1/4 teaspoon pepper
Red wine to taste (@ 1/2 cup)
Manicotti
6 eggs, at room temperature
1 1/2 cups unsifted all-purpose flour
1/4 teaspoon salt
1 1/2 cups water
Filling
2 lb ricotta cheese
1 pkg (8 oz) mozzarella cheese, grated
1/3 cup grated Parmesan cheese
2 eggs
1 Tablespoon salt; 1/4 teaspoon pepper
1 tablespoon chopped parsley
1/4 cup grated Parmesan cheese or more to cover top

directions

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1. Make sauce: In hot oil in 5-quart Dutch oven, brown pork with garlic. When almost brown, add tomato paste and continue to brown being very careful to prevent the paste from burning. Mix in tomato sauce and tomatoes. Liberally add dry or fresh herbs to top. Stir all ingredients. Add a little water until sauce is not so thick. Add wine to taste. The wine removes the “tart” taste of the tomatoes. Simmer about 1 hour, stirring occasionally.
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2. Make manicotti: In medium bowl, combine 6 eggs, the flour, salt and water. With electric mixer, beat just until smooth. Let stand 1/2 hour or longer.
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3. Slowly heat an 8-inch skillet. (A non-stick one works better) Pore in 3 tablespoons batter, rotating skillet quickly to spread batter evenly over bottom. Cook over medium heat until top is dry but bottom is not brown.
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4. Turn out on a wire rack to cool. Continue cooking until all of batter is used. As manicotti cools, stack with wax paper between them. Can be refrigerated or frozen at this point for later use.
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5. Make filling: In large bowl, combine ricotta, mozzarella, 1/3 cup Parmesan, eggs, salt, pepper, and parsley.
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6. Spread about 1/4 cup filling down the center of each manicotti, and roll up.
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7. Spoon 1 1/2 cups sauce into each of two 12-by-8-by-2 inch baking dishes. Place eight rolled manicotti, seam side down, in single layer; top with five more. Cover with 1 cup sauce; sprinkle with Parmesan. If making ahead, refrigerate until ready to bake.
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Pre-heat oven to 350F. Bake uncovered for 1/2 hour or until bubbly.
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8. To freeze: Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish.
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9. To serve: Unwrap; place in baking dish, and let stand 1 hour to thaw. Bake, covered, 1 hour in 350F oven.
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Each dish makes 6 servings.