• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings


  • Recipe Submitted by on

Category: Pasta, Italian

 Ingredients List

  • 3 c Sifted all-purpose flour
  • 4 Eggs
  • 4 1/2 ts Cold water
  • Pinch salt
  • 1 tb Olive oil
  • 3 c Meat sauce
  • 1/4 c Freshly grated Parmesan
  • Cheese


3/4 c Ricotta cheese
3/4 lb Mozarella cheese, diced
3 Eggs, lightly beaten
2 tb Butter
2 tb Freshly grated Parmesan
1/2 ts Salt
pn Black pepper

Place flour on a pastry board and make a well in the center. Break the
eggs into the well and add the water, a little at a time, and the salt.
Knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut dough
into 4 pieces and roll as thin as you can. Cut into rectangles 4 inches
wide by 6 inches long. Place between pieces of waxed paper. You should have
about 12 pieces. Cook, half at a time, in 4 quarts salted boiling water
with olive oul added. Cook for 5 minutes. Drain and place between 2 towels.
Divide stuffing into 12 parts. Place a mound of stuffing on each dough
rectangle about 1/3 inch from a long edge. Mound should be about 1/2 inch
thick and 1/2 inch wide. Fold dough over twice. Spread a thin layer of the
meat sauce on the bottom of a baking pan. Arrange manicotti about 1/4 inch
apart in the pan and spoon the rest of the sauce over the top. Sprinkle a
teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated
slow (300 F) oven for 15 to 20 minutes. Drain the ricotta cheese. Combine
all of the ingredients and mix well.

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