December 13, 2007 | Morning News | WGNTV.com | WGN TV

December 13, 2007

Manicotti with Spinach Filling

Omaggio
1639 ORRINGTON AVENUE
EVANSTON
847.570.0500

MANICOTTI WITH SPINACH FILLING

SHELLS:
6 EGGS
1.5 C WATER (OR MORE)
2 C FLOUR
1t SALT
MIX ALL INGREDIENTS. ALLOW TO STAND FOR ONE HOUR. MAKE THIN CREPES BY POURING 2T OF THE BATTER ONTO A NON-STICK CREPE PAN. SPREAD OUT INTO 6" DISCS. COOK AND FLIP. SET ASIDE CREPES ON A PLATE.

FILLING:
3# RICOTTA CHEESE
10 oz. COOKED SPINACH (DRAIN WELL)
1T GRATED PARMESAN
1T SALT
PEPPER TO TASTE
1/3 C CHOPPED PARSLEY
¼ C MOZZARELLA CHEESE
2 EGGS
MIX ALL INGREDIENTS.

TOMATO SAUCE:
3 MEDIUM CLOVES OF GARLIC, CRUSHED
½ C DICED ONION
1 6 oz. CAN OF TOMATO PASTE
2 28 oz. CANS OF CRUSHED TOMATOES
½ C CHOPPED PARSLEY
TO TASTE BLACK PEPPER
1.5 T SALT
1.5 T SUGAR
½ C BASIL
COVER BOTTOM OF A SAUCE PAN WITH OLIVE OIL. ADD ONION AND GARLIC. BEFORE THE GARLIC CAN BROWN, ADD TOMATO PASTE. FILL THE CAN TWICE WITH WATER AND ADD TO POT. LET SIMMER. ADD CRUSHED TOMATOES AND ALL INGREDIENTS EXCEPT THE BASIL. SIMMER WITH THE LID ON FOR 1.5 HOURS. IF THE SAUCE LOOKS THIN, REMOVE THE LID. ADD BASIL WHEN REMOVED FROM THE HEAT.

ASSEMBLING THE MANICOTTI:
COVER THE BOTTOM OF A 9 X 13" PAN WITH SPAGHETTI SAUCE. DIVIDE FILLING EVENLY AMONG THE CREPES. PLACE FILLING IN CENTER OF EACH MANICOTTI AND ROLL UP WITH THE EDGES FOLDED IN. PLACE CREPES SEAM SIDE DOWN IN THE PAN. COVER WITH ADDITIONAL SAUCE. SPRINKLE MOZZARELLA AND PARMESAN CHEESE ON TOP. BAKE AT 350 FOR 30 MINUTES.