Manicotti in tomato sauce
8 servings
120 minutes
Manicotti in tomato sauce is a delicate and rich dish inspired by Italian cuisine. In this recipe, traditional tubular pasta is replaced with thin pancakes, giving the dish a unique texture. The filling of ricotta, ham, mozzarella, and parmesan creates a rich creamy flavor that pairs wonderfully with the aromatic tomato sauce infused with notes of basil and garlic. The manicotti are baked to a golden crust, filling the kitchen with an appetizing aroma. This dish is perfect for family dinners and festive evenings when you crave something cozy and hearty. It pairs beautifully with greens and fresh bread, highlighting the Italian traditions of hospitality and culinary art.
1
For the sauce, sauté chopped onion and garlic over medium heat until soft, about 5 minutes. Add tomato paste and cook, stirring, for about 2 minutes. Add 2 tablespoons of finely chopped parsley, basil, tomatoes, and 0.5 cup of water, season with salt and pepper, bring to a boil, reduce heat to low, and cook, stirring, for about 45 minutes. Remove from heat and set aside.
- Onion: 1 piece
- Garlic: 2 cloves
- Tomato paste: 5 tablespoon
- Parsley: 17 g
- Basil: 20 g
- Tomatoes in their own juice: 800 g
- Salt: to taste
- Black peppercorns: to taste
2
For the filling, mix 2 tablespoons of chopped parsley, finely diced ham, cubed mozzarella, ricotta, 1/4 cup of parmesan, 1 egg, season with salt and pepper, and stir until smooth; set aside.
- Parsley: 17 g
- Ham: 100 g
- Mozzarella cheese: 100 g
- Ricotta cheese: 1 glass
- Parmesan cheese: 100 g
- Chicken egg: 4 pieces
- Salt: to taste
- Black peppercorns: to taste
3
For the batter, whisk together 3 eggs, flour, salt, and 1 1/4 cups of water until smooth, and let it sit for 20 minutes.
- Chicken egg: 4 pieces
- Wheat flour: 1 glass
- Salt: to taste
4
Preheat the oven to 200 degrees.
5
Heat a non-stick pan for pancakes and make 16 pancakes from the batter.
6
Pour half of the sauce into a baking dish and set aside.
7
Place 2 tablespoons of filling in the center of each pancake and roll them into tubes. Lay the tubes seam side down in a dish with sauce until the dish is full. Pour the second half of the sauce on top and sprinkle with parmesan. Bake until golden brown, about 25 minutes. Garnish with greens.
- Parmesan cheese: 100 g