Manicotti

Name: Manicotti
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10
Ingredients: 1 tablespoon olive oil; 1 pound beef, veal and pork ground meat; 1 can San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt; 1 can San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt; fresh sage; 1/4 teaspoon nutmeg; Kosher salt and freshly ground black pepper to taste; 3 eggs; 1 cup water; 1 cup all-purpose flour; 1 (15 ounce) carton ricotta cheese; 1/3 cup Pecorino cheese; 1/3 cup mozzarella cheese; 1/4 cup fresh parsley; 1/2 teaspoon freshly ground nutmeg

Would You Cook This Again?

Serves:

10 people

Prep Time:

10 minutes

Cook Time:

60 minutes

It's that time of year again when Manicotti is the star of the kitchen, a beloved family tradition around Thanksgiving and Easter! As soon as you try the melt-in-your-mouth shell stuffed with the best combination of cheese and topped with a delicate meat sauce (or leave out the meat), you'll be hooked! The perfect sauce doesn't need meat but you will certainly need really great whole peeled tomatoes and I am always confident when using Tuttorosso Tomatoes. You can see the difference in quality as soon as you open the can, and taste how sweet and juicy they are! @homemadebybruno @thefeedfeed

Ingredients

Copy Ingredients

1 tablespoon olive oil
1 pound beef, veal and pork ground meat
1 can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
1 can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt
fresh sage
1/4 teaspoon nutmeg, freshly grated
Kosher salt and freshly ground black pepper to taste
3 eggs, large
1 cup water, room temperature
1 cup all-purpose flour
1 (15 ounce) carton ricotta cheese
1/3 cup Pecorino cheese, shredded, plus more for topping
1/3 cup mozzarella cheese, shredded
1/4 cup fresh parsley, chopped
1/2 teaspoon freshly ground nutmeg

Instructions

TO MAKE THE SAUCE

In a medium pot, heat olive oil on medium-low heat. Add ground meat and break up the meat using a spoon and brown until completely cooked through, 8-10 minutes.
Stir in Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt and San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt, followed by fresh sage and nutmeg. Season with salt and pepper to taste.
Simmer on low heat for 45 minutes, stirring occasionally.

TO MAKE THE MANICOTTI SHELLS

In a mixing bowl, add eggs and water. Using a hand mixer, combine and slowly add in flour.
Once fully mixed, spread 1/4 cup of batter onto a small (8") lightly greased frying pan. Spread the batter so it covers the whole pan (should be very thin).
Once it looks dry, about 1 minute, flip onto parchment paper. Repeat for all 10 shells.

TO MAKE THE FILLING

Preheat the oven to 350°F.
In a small mixing bowl, combine ricotta, pecorino Romano, mozzarella, fresh parsley, and nutmeg. Season with salt and pepper to taste.
In a large baking dish (9x13 inch), spread a thin layer of sauce on the bottom.
Fill each manicotti shell with a heaping spoonful of the cheese mixture. Fold each side over to make a "sleeve" and place in the pan or baking dish on top of the sauce.
Cover manicotti with remaining sauce and a handful of pecorino Romano.
Bake for 10 minutes. Remove from oven and allow to cool for 10 minutes before serving.

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Manicotti

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