MANICOTTI 
1 c. flour
1 c. water
1/4 tsp. salt
4 eggs

Grease griddle for one pancake only. Beat ingredients until smooth. Put about 3 tablespoons batter in skillet. Cook over low heat (medium) until firm. Don't brown them. Makes about 10.

FILLING:

1/2 tsp. salt
3 eggs
1 lb. Ricotta
1 lb. Mozzarella
1/4 tsp. parsley
1/4 tsp. pepper

Place 2 tablespoons filling in each pancake roll, strip of Mozzarella on each cake. Ball up and cover with sauce. Bake at 350 degrees about 10 minutes.

MANICOTTI SAUCE:

6 oz. tomato paste
2 cans tomatoes
1 can tomato sauce
2 tbsp. olive oil
1/4 c. chopped onion
1 clove garlic, minced
1/4 c. celery (optional)
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. nutmeg
1/8 tsp. pepper
1/2 tsp. oregano
1/4 c. parsley, chopped
1/4 tsp. baking soda
1 1/2 lbs. Italian sausage

Heat oil in saucepan and saute onions, garlic and celery. Saute until light brown. Add tomatoes, paste, sauce and seasonings. Cover and simmer for about 2 to 3 hours. Add browned meat last 30 minutes. Add baking soda last 10 minutes.

Place filled cakes in greased 9x11 pan and cover with sauce. Bake at 350 for about 30 minutes.

 

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