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Name: Manicotti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 1/2 ts Cold water; 3/4 lb Mozarella cheese, diced; 3 c All-Purpose Flour sifted; Pinch salt; 3 c Meat sauce; 3 Eggs, lightly beaten; Cheese; 1/4 c Grated Parmesan fresh; 4 Eggs; Cheese; 1/2 ts Salt; pn Black pepper; 2 tb Butter; 1 tb olive oil; 3/4 c Ricotta cheese; 2 tb Grated Parmesan fresh

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INGREDIENTS

4 1/2 ts Cold water
3/4 lb Mozarella cheese, diced
3 c All-Purpose Flour ; sifted
Pinch salt
3 c Meat sauce
3 Eggs, lightly beaten
Cheese
1/4 c Grated Parmesan ; fresh
4 Eggs
Cheese
1/2 ts Salt
pn Black pepper
2 tb Butter
1 tb olive oil
3/4 c Ricotta cheese
2 tb Grated Parmesan ; fresh
STUFFING FOR MANICOTTI

Servings

INSTRUCTIONS

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.

NOTES

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Manicotti

4 1/2 ts Cold water
3/4 lb Mozarella cheese, diced
3 c All-Purpose Flour sifted
 Pinch   salt
3 c Meat sauce
3 Eggs, lightly beaten
 Cheese
1/4 c Grated Parmesan fresh
4 Eggs
 Cheese
1/2 ts Salt
 pn Black pepper
2 tb Butter
1 tb olive oil
3/4 c Ricotta cheese
2 tb Grated Parmesan fresh
 STUFFING FOR MANICOTTI

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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Nutrition

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Serving Size: 1 Serving (330g)
Recipe Makes: 6 Servings

Calories: 569
Calories from Fat: 232 (41%)

Amt Per Serving		% DV

	Total Fat 25.8g	34 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 2.9g
Cholesterol 730.2mg		225 %
Sodium 1188.6mg		41 %
Potassium 354.7mg		9 %
Total Carbohydrate 49.8g		15 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 48g
Protein 33.2g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 569

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