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Recipe Card
For the sauce
ingredients
- 1 28 ounce can Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
- 1 28 ounce can Tuttorosso San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt
- 1 pound ground meat, beef, veal, and pork
- fresh sage
- Kosher salt and freshly ground pepper, to taste
- 1/4 teaspoon freshly grated nutmeg
For the crepe batter (manicotti shells)
ingredients
- 1 cup 00 flour (caputo), or all-purpose flour
- 1 cup water, at room temperature
- 3 large eggs
For the filling
ingredients
- 1 15 ounce container ricotta
- 1/3 cup shredded pecorino romano, plus more for topping
- 1/3 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon freshly ground nutmeg
- Kosher salt and freshly ground pepper, to taste
To make the sauce
Method
Step 1
In a medium pot, heat olive oil on medium-low heat. Add ground meat and break up the meat using a spoon and brown until completely cooked through, 8-10 minutes.
Step 2
Stir in Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt and San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt, followed by fresh sage, and nutmeg. Season well to taste.
Step 3
Simmer on low heat for 45 minutes, stirring occasionally.
To make the manicotti shells
Step 1
In a mixing bowl, add eggs and water. Using a hand mixer, combine and slowly add in flour.
Step 2
Once fully mixed, spread 1/4 cup of batter to a small (about 8") lightly greased frying pan. Spread the batter so it covers the whole pan (should be very thin).
Step 3
Once it looks dry, about 1 minute. Flip onto parchment paper. Repeat for all 10 shells.
To make the filling
Step 1
Preheat the oven to 350°F degrees.
Step 2
In a small mixing bowl, combine ricotta, pecorino romano, mozzarella, fresh parsley, and nutmeg. Season to taste.
Step 3
In a large baking dish (9x13 inch) and spread a thin layer of sauce to the bottom.
Step 4
Fill each manicotti shell with a heaping spoonful of the cheese mixture. Fold each side over to make a “sleeve” and place in the pan or baking dish on the sauce.
Step 5
Cover manicotti with remaining sauce and a handful of pecorino romano.
Step 6
Bake for 10 minutes. Remove from oven and allow to cool for 10 minutes before serving.