Cheese Manicotti with Homemade Shells

This is a recipe I like to serve for very special occasions ~ and one of my son-in-law's favorites ;o) The homemade manicotti shells have the texture of crepes and are amazingly delicious!  To make it a bit more healthy, add some spinach to the filling. I hope you like it too❤️

Serves12

Sauce Ingredients

• 1/3 cup olive oil
• 1 large clove garlic
• 1 large can of tomatoes
• 1 6-ounce can tomato paste
• 1 1/2 cups water
• 2 Tbsp parsley
• 2 tsps salt
• 1 Tbsp sugar
• 1 tsp dried oregano
• 1 tsp dried basil
• Dash of pepper

Manicotti Ingredients

• 6 eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 cups water
• 1/2 tsp salt

Filling Ingredients 

• 2 lb ricotta cheese
• 8 ounces mozzarella cheese, shredded
• 1/3 cup parmesan cheese, shredded
• 2 eggs
• 1 tsp salt
• 1/4 tsp of pepper
• 1 Tbsp chopped parsley
• Additional 1/4 cup parmesan cheese for sprinkling on top just before baking
• 10 ounce package frozen spinach, thawed and squeezed dried, if desired

Make sauce: In hot oil in Dutch oven, sauté garlic a few minutes, until lightly browned. Add rest of sauce ingredients; mashing tomatoes with fork or potatoe masher. Bring to a boil; reduce heat and then simmer, covered, 1 hour, stirring occasionally.

Make manicotti: 

Add all ingredients to a medium bowl and beat until smooth, using an electric beater. Let stand for at least 30 minutes. 

Over medium heat, slowly heat 8" non-stick skillet. (Using the right size non-stick pan is a must!) Pour 3 tablespoons of batter, rotating skillet quickly to spread batter evenly. Cook until top is dry but bottom is not brown. 

Turn out in wire rack to cool. Continue until batter is used. When manicotti is fully cooked, move to wax paper (no sooner or manicotti will stick to paper). 

Preheat oven to 350 degrees.

Make filling: Combine 3 cheeses, eggs, salt, pepper and parsley (and spinach, if desired); blend together. Spread 1/4 cup of filling down the center of each manicotti and roll up.

Put 1 cup sauce on bottom of two 12" by 8" by 2" baking dishes (or other available dishes). Place 8 filled manicotti, seam down, single layer. Put 1/2 cup sauce on top on manicotti. Top with 5 more and cover with 1 cup of sauce. Sprinkle with remaining Parmesan cheese.

Bake uncovered for 30 minutes, or until bubbly around edges and hot throughout. To freeze: Line baking dish with foil, with extra on both sides for covering; assemble as directed. Fold foil to seal; freeze in baking dish. When frozen, remove dish. To serve: unwrap, place back in baking dish; thaw at least one hour. Bake, covered, 1 hour at 350 degrees, or until bubbly around edges and hot throughout.  And enjoy❤️

~Adapted from The New McCalls Cookbook, 1973