Manicotti

Stuffing Ingredients:

4 measuring cups of grated mozzarella cheese

1 5oz package of fresh Spinach

2 lbs. of ricotta cheese

6 large eggs

2 cups of freshly grated parmesan cheese

1 tsp each of salt & pepper

Stuffing Directions:

Cook the spinach in a double boiler for 10 minutes.  Using a large spoon squeeze out excess water.

Place all the above ingredients in food processor and blend until completely combined. Place stuffing in a large bowl. Cover and place in the fridge overnight.

Fresh Pasta Ingredients:

5 1/2 cups of

Flour

5 Eggs

1 Tsp of Salt

3 Tbsp Olive Oil

Pasta Directions:

Place all in an electric mixer using hook attachment 

Mix until combined and nothing is stuck to the bottom, add a tiny amount of olive oil if still sticking.

Let dough rest for 20 mins covered (on flour surface)

Cut into balls, about 2 1/5 inches wide

Let them sit covered for 10 mins to 20 minutes, until it’s no longer sticky

Roll through pasta machine on 1, 2, 3, 4, 5 and 6^th setting.

Cut each strip of rolled out pasta into 5 to 6-inch square pieces.

Stuffing Directions:

Remove stuffing from the fridge.

Spoon 2 to 3 tbsp of the stuffing into each cut piece and roll into a tube shape.

Place the stuffed manicotti onto a wax paper lined cookie sheet(s), ensuring they are not touching each other and freeze for 2 hours if not using right away. Then place them in an airtight container until ready to assemble.

Assembly Directions:

If you have frozen the manicotti, thaw the morning of the day you are going to assemble the dish. Make your favorite red sauce and meatballs in the morning of the day you are going to serve the manicotti and simmer it all day. Using individual serving dishes, place a small amount of red sauce in the dish first; then place the stuffed manicotti on top. Add a generous amount of red sauce on top of the manicotti.  Top with mozzarella and a small amount of freshly grated parmesan. Place the prepared dishes on a large cookie sheet and bake in a 350-degree pre-heated oven for 30 to 45 minutes until the sauce is bubbling and the manicotti are heated through.  Serve hot.