View Full Version : How to make homemade manicotti

Kitchen Witch
April 27th, 2009, 12:20 PM
How to make homemade manicotti

Manicotti is a tube of pasta typically stuffed with meat or cheese then baked with a blanket of sauce. Cannelloni is similar but not as thick in diameter. This is a very easy dish for hosting a party very much like lasagna. The fillings can vary tremendously to offer a wide variety of flavors.

Manicotti can easily be made in one of two ways - by rolling your dough an cutting into rectangles, or by making a crepe-type batter in your saute pan.

If you prefer to roll and cut into rectangles' you can use your favorite pasta dough recipe. Roll the fresh pasta to just a little thinner than 1/16”. Cut the pasta into 4” squares for 4” long manicotti and 4” x 6” rectangles for 6” manicotti. Place a square of pasta on the work surface and place about a ¼ cup (1/3 cup for the 6”) of filling along the edge of the pasta. Moisten the other edge of the pasta with a wet finger. Gently roll the pasta around the filling making a tube. Transfer to a buttered baking dish seam down and repeat until desired number of servings are made or the baking dish is full, top with sauce and a little parmesan cheese and bake at 350 degrees until bubbly.

1 1/2 c. flour
1 c. milk
3 eggs
1/2 tsp. salt
Filling & sauce of choice

Whisk milk, eggs & salt into flour until smooth. Pour about 2-3 T. batter onto hot greased skillet; spread to 5" circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack between sqares of wax paper.
Spoon 3-4 T. filling down center of each crepe noodle; roll up. Pour 1/2 jar of sauce into ungreased 13"x9" dish. Place rolls seam-side down over sauce, pour remaining sauce over top Cover & bake at 350 degrees, 20 minutes. Uncover & bake 20 minutes longer or until hot. Sprinkle with Parmesan, Romano, or Mozzerella cheese.
(6 servings.)

for those that use the manicotti shells from a box on your grocer's shelves - make stuffing easier by slitting the shell open after boiling, fill and roll to close.

Brush melted butter or a bit of oil in your saute pan and ladle about 1/4 cup of batter into the pan, tilting to coat the bottom of the pan (you want a bvery thin crepe). Cook only until the underside is lightly browned and is just set. Invert onto plate; continue making manicotti.

For sauce:
3 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 (28- to 32-oz) cans Italian tomatoes in juice, drained, reserving juice, and finely chopped
1/2 cup water
1 teaspoon sugar
1 teaspoon salt
1/4 cup chopped fresh basil

For crêpes:
3 large eggs
1 1/2 cups water
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon unsalted butter, melted

For filling:
2 lb fresh ricotta (3 cups)
2 large eggs
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lb fresh mozzarella

Make sauce:
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes.
Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes.

Stir in basil and remove from heat.

Make crêpes:
Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl.

Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot.

Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.

Make filling and assemble manicotti:
Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper.

Put oven rack in middle position and preheat oven to 425°F.

Cut mozzarella lengthwise into 1/4-inch-thick sticks.

Spread 2 cups sauce in larger baking dish and 1 cup in smaller one. Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller).

Spread 1 cup sauce over manicotti in larger dish and 1/2 cup in smaller dish. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.

Serves: 6

MAKE-AHEAD TIP *Manicotti can be assembled (but not baked) 1 day ahead and chilled, covered with foil. Chill remaining sauce, covered, separately. Let stand at room temperature 15 minutes before baking, covered with foil. Reheat sauce, thinning slightly with water.

September 20th, 2011, 12:22 PM
Justthe recipe I'm looking for!

Kitchen Witch
September 20th, 2011, 12:54 PM
I hope you enjoy it!