Manicotti

Directions

Sauce:

1Saute onion and garlic in the hot oil in a 5 quart dutch oven.

2Mix in rest of sauce ingredients and bring to boil.

3Cover, reduce heat and simmer mixture for at least an hour.

4Adjust spices.

5May be made several days in advance.

Manicotti:

1In medium bowl combine 6 eggs with flour, salt and water. Beat with an electric mixer just until smooth.

2Let stand at least 1/2 hour.

3Slowly heat an 8-inch skillet. Spray with PAM. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter over the bottom. Cook over medium heat until top is dry but bottom is not brown.

4Turn out on a wire rack to cool.

5Continue cooking until all the batter is used.

6As the manicotti cools, stack with waxed paper between crepes.

Filling:

1Combine Ricotta, Mozzarella, 1/3 cup Parmesan cheese, eggs, salt, pepper, and parsley. Beat with a wooden spoon.

Assembly:

1Spoon 1 1/2 cups of sauce into each of two 12X8 inch baking dishes.

2Prepare the manicotti by spreading about 1/4 cup of the filling down the center of each manicotti crepe and roll up.

3Place rolled manicotti seam side down in the baking dish.

4Dish should hold about 8-10. An addition 5-6 more rolls can be added on top.

5Cover with remaining sauce and cheeses.

6Bake, uncover, in a 350 oven for approximately 1/2 hour or until bubbly.