manicotti (mamma leone's)

6 servings
3 cups Sifted all-purpose flour
4½ teaspoon Cold water
  Pinch salt
1 tablespoon Olive oil
3 cups Meat sauce
¼ cup Freshly grated Parmesan
¾ cup Ricotta cheese
¾ pounds Mozarella cheese, diced
Eggs, lightly beaten
2 tablespoons Butter
2 tablespoons Freshly grated Parmesan
½ teaspoon Salt
 pinch 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 ⅓ inch from a long edge. Mound should be about ½ inch thick and ½ inch wide. Fold dough over twice.

Spread a thin layer of the meat sauce on the bottom of a baking pan.

Arrange manicotti about ¼ 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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