Manicotti Homemade Recipe

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Ingredients:

Serving

1/3 cup olive oil
1 1/2 cups finely chopped onions
1 -2 minced fresh garlic clove (1 - 2 depending on size)
28 oz tomatoes, italian undrained
8 oz tomato paste
1 1/2 cups water
2 tbsp parsley, chopped
1 tbsp sea salt
1 tbsp sugar
1 1/2 tsp italian seasoning
1/4 tsp black pepper
6 eggs (at room temperature )
1 1/2 cups all-purpose flour
1 1/2 cups water
1/4 tsp salt
2 lbs ricotta cheese
8 oz mozzarella cheese, diced
1/3 cup parmesan cheese, grated
2 eggs
1 tsp salt
1/4 tsp pepper
1 tbsp parsley, chopped
1 cup parmesan cheese, grated

Directions:

MAKE SAUCE:.
Heat oil in a 5-quart Dutch oven (or any large sauce pan), saute onion and garlic 5 minutes.
Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with a fork.
Bring to a boil, and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour.
MAKE MINICOTTI:.
In a medium bowl, combine 6 eggs, flour, 1/4 teaspoon salt, and 1 1/2 cups water; with electric mixer, beat just until smooth. Let stand 1/2 hour or longer.
Slowly heat an 8-inch skillet (if not using a skillet with a non-stick surface, bursh skillet lightly with butter before each manicotti - or spray with Pam). Pour in 3 tablespoon of batter rotating the skillet quickly to spread the batter evenly over the bottom.
Cook over medium heat until top is dry but bottom not brown.
Turn out on a wire rack to cook. As the manicotti cool, stack them with waxed paper between them.
PRE-HEAT OVEN: 350°F.
MAKE FILLING:.
In a large bowl, combine ricotta, mozzarella, 1/3 cup Parmesan, the eggs, salt, pepper, and parsley; beat with a wooden spoon to blend well. Spread about 1/4 cup filling down the center of each manicotti, and roll up.
Spoon 1 1/2 cups sauce into each of the 2 (12 x 8 x 2) inch baking dishes.
Place eight rolled manicotti, seam side down, in single layer; top with five more.
Cover with 1 cup sauce; sprinkle with Parmesan. Bake uncovered, 1/2 hour, or until bubbly.
TO FREEZE:.
Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish. To serve: Unwrap; place in baking dish, and let stand 1 hour to thaw. Bake uncovered, 1 hour in 350F oven.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	597.45 Kcal (2501 kJ)
Calories from fat	301.06 Kcal
		% Daily Value*
Total Fat	33.45g	51%
Cholesterol	241.23mg	80%
Sodium	1884.04mg	79%
Potassium	834.44mg	18%
Total Carbs	36.87g	12%
Sugars	9.03g	36%
Dietary Fiber	4.09g	16%
Protein	38.44g	77%
Vitamin C	24.3mg	40%
Iron	2.2mg	12%
Calcium	760mg	76%

Amount Per 100 g
Calories	122.48 Kcal (513 kJ)
Calories from fat	61.72 Kcal
		% Daily Value*
Total Fat	6.86g	51%
Cholesterol	49.45mg	80%
Sodium	386.24mg	79%
Potassium	171.07mg	18%
Total Carbs	7.56g	12%
Sugars	1.85g	36%
Dietary Fiber	0.84g	16%
Protein	7.88g	77%
Vitamin C	5mg	40%
Iron	0.5mg	12%
Calcium	155.8mg	76%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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