This recipe is credited to Lee Weissglass of the Morris County Chapter.
Homemade Manicotti and Tomato Sauce Recipe
6 Servings
Ingredients:
Manicotti:
| 6 | Eggs |
| 1 | cup Milk |
| ½ | tsp. Salt |
| 1 ½ | cups Flour |
| 1 ½ | lbs. Ricotta Cheese |
| ½ | cup grated Romano Cheese |
| ¼ | cup chopped Parsley |
| 2 | Eggs |
| 1 ½ | tsp. Salt and Pepper |
Basic Tomato Sauce:
| 1 | Onion |
| 1 | tbsp. Salad Oil |
| 1 | tbsp. Wine Vingar |
| 1 | No. 2 ½ * Canned Tomatoes (Italian Style) |
| 1 | can of Tomato Paste |
| 1 | Basil Leaf or a good pinch of Crushed Basil. |
| 1 | tsp. Salt |
| 2 | tsp. Chopped Parsley |
| ⅛ | tsp. Pepper |
Directions:
Manicotti:
Put eggs (6) in bowl. Beat with rotary beater until light, ad milk, salt, and flour. Beat until mixture is smooth.
Pour a ladleful of batter at a time on a lightly greased griddle and spread out to about 7" in diameter. Bake over light heat (as you would bake a pancake) until brown. Do not turn over. When cooked through, lay out on a tray or board and proceed to the next one. Makes approximately 12 pancakes.
Now combine Ricotta Cheese, Romano Cheese, parsley, 2 eggs (beaten) and salt and pepper. Spread a spoonful of cheese mixture on each pancake and fold in third to overlap. Arrange in shallow baking pan and pour 3 cups Basic Spaghetti Sauce over the top.
Bake in oven at 375° for about 20 minutes.
Basic Tomato Sauce:
Chop one onion and saute in salad oil until goldern brown
Add Wine Vinegar, Can tomatoes, Tomato Paste, Basil, Parsley, Salt and Pepper
Simmer until thickened - about ½ hour.
This quantity makes 3 cups of sauce and may be doubled or tripled and kept in refrigerator for future use.