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Manicotti (mamma Leone's)

A home-style Manicotti (mamma Leone's) made with All Purpose Flour, Cold Water, Salt, Olive Oil, and Meat Sauce. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 cup
• 4 1/2 tsp
• 1 pinch
• 1 tbsp
• 3 cup
• 3/4 cup
• 3/4 lb
• 2 tbsp
• 1/2 tsp
• 1 pinch

Method (preview)

1. 1

   The center.

2. 2

   Break the eggs into the well and add the water, a little at a time, and the salt.

3. 3

   Knead for about 10 minutes.

4. 4

   Let stand, covered, for about 1 hour.

5. 5

   Cut dough into 4 pieces and roll as thin as you can.

6. 6

   Cut into rectangles 4 inches wide by 6 inches long.

7. 7

   Place between pieces of waxed paper.

8. 8

   You should have about 12 pieces.

9. 9

   Cook, half at a time, in 4 quarts salted boiling water with olive oul added.

10. 10

    Cook for 5 minutes. Drain and place between 2 towels.

11. 11

    Divide stuffing into 12 parts.

12. 12

    Place a mound of stuffing on each dough rectangle about 1/3 inch from a long edge.

13. 13

    Mound should be about 1/2 inch thick and 1/2 inch wide.

14. 14

    Fold dough over twice.

15. 15

    Spread a thin layer of the meat sauce on the bottom of a baking pan.

16. 16

    Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top.

17. 17

    Sprinkle a teaspoon of Parmesan cheese over each of the manicotti.

18. 18

    Bake in a preheated slow (300 F) oven for PRODIGY (R) interactive personal service 09/20/93 7:08 PM 15 to 20 minutes.

19. 19

    Drain the ricotta cheese.

20. 20

    Combine all of the ingredients and mix well.