Homemade Manicotti and Tomato Sauce Recipe

6 Servings

This recipe is credited to Lee Weissglass of the Morris County Chapter.



1cup Milk
½tsp. Salt
1 ½cups Flour
1 ½lbs. Ricotta Cheese
½cup grated Romano Cheese
¼cup chopped Parsley
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
tsp. Pepper



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.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960