Manicotti

Ingredients for Manicotti

• 3 tablespoons olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 2 (28- to 900g ) cans Italian tomatoes in juice, drained, reserving juice, and finely chopped

• 120ml water

• 1 teaspoon sugar

• 1 teaspoon salt

• 1/4 cup chopped fresh basil

• 3 large eggs

• 1 1/2 cups water

• 300ml plain flour

• 1/2 teaspoons salt

• 1 tablespoon unsalted butter, melted

• 900g fresh ricotta (450g )

• 2 large eggs

• 30g finely grated Parmigiano-Reggiano (1/2 cup)

• 1/3 cup chopped fresh parsley

• 1/2 teaspoons salt

• 1/2 teaspoons black pepper

• 230g fresh mozzarella

• 2 glass or ceramic baking dishes, one 13 by 9 inches and one 8 inches square

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in basil and remove from heat.

Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl.

Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 60ml batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.

Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper.

Put oven rack in middle position and preheat oven to 218°C.

Cut mozzarella lengthwise into 1/4-inch-thick sticks.

Spread 475ml sauce in larger baking dish and 240ml in smaller one. Arrange 1 crêpe, browned side up, on a work surface, then spread about 60ml filling in a line across centre and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller). Spread 240ml sauce over manicotti in larger dish and 120ml in smaller dish. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.