Preparation time: 20 mins
Cooking time: 1 hour 30 mins
Ingredients needed to make Manicotti:
- 1 cup all purpose flour
- 1 cup ricotta cheese
- ¾ cup Parmesan cheese, finely grated
- 4 oz mozzarella, chopped into ¼’’ cubes
- 1 can (28 oz) whole, peeled tomatoes, crushed and juice reserved
- 5 tbsp tomato paste
- 1 yellow onion, minced
- 2 garlic cloves, minced
- 1/3 cup basil leaves, coarsely chopped
- 1/3 cup fresh parsley leaves, finely chopped
- 4 eggs
- 4 oz deli ham, finely chopped
Cooking instructions for Manicotti:
- To cook the sauce, drizzle oil in a 4 quart saucepan to heat it over moderate flame.
- Throw in the onions as well as garlic and sauté, stirring often, for about 5 minutes or until they turn tender.
- Stir in the tomato paste and continue to cook for another couple of minutes, stirring at times, until the mixture browns slightly.
- Pour in ½ cup of water and empty the can of tomatoes into it, along with the juice.
- Stir them all together, along with basil as well as 2 tbsp parsley and season with a dash of salt and black pepper.
- Continue to cook the mixture until it starts boiling and lower the heat to cook it over slow flame, for about half an hour or until the sauce thickens notably.
- Turn off the heat and set aside until necessary.
- To cook the filling, whisk an egg in a medium bowl, along with a pinch of salt and fair amount of black pepper.
- Fold in another couple of tbsp parsley, mozzarella, ¼ cup parmesan, ricotta and ham until they are evenly distributed throughout the mixture; keep it aside.
- To make the manicotti pasta, beat rest of the eggs along with 1 ¼ cups water and a dash of salt until well combined.
- Fold in the flour gradually, beating it into the mixture after every addition and stir them well together to form a smooth, uniform mixture; let it rest for about half an hour.
- Place a skillet over moderately high heat and spoon in 3 tbsp of the batter, once it heats up.
- Spread it across the skillet and cook for about 1 ½ minutes to let it become firm but don’t let it brown.
- Flip it over onto a grease-proof paper and set aside to cool; make 15 more pasta in a similar fashion using rest of the batter.
- Preheat your oven to 350 degrees F.
- Spoon half of the prepared sauce into a large baking dish and set aside until required.
- Place a couple of tbsp filling at the middle of each pasta circle and roll it into a cylinder.
- Arrange these cylinders on top of the sauce layer in the dish, with the seam side facing down and drizzle rest of the sauce on top.
- Top it up with remaining parmesan cheese and bake in the oven for about 25 minutes or until the filling is cooked through and the sauce give out bubbles.
- Remove from oven and finish it off with a sprinkling of parsley on top.
- Serve warm.
Image credit: Wikimedia Commons