Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Sifted all-purpose flour 1 tb Olive oil
4 Eggs 3 c Meat sauce
4 1/2 ts Cold water 1/4 c Freshly grated Parmesan
Pinch salt Cheese

---------------------------STUFFING FOR MANICOTTI---------------------------
3/4 c Ricotta cheese 2 tb Freshly grated Parmesan
3/4 lb Mozarella cheese, diced Cheese
3 Eggs, lightly beaten 1/2 ts Salt
2 tb Butter pn Black pepper

Place flour on a pastry board and make a well in the center. Break
the eggs into the well and add the water, a little at a time, and the salt.
Knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut
dough into 4 pieces and roll as thin as you can. Cut into rectangles 4
inches wide by 6 inches long. Place between pieces of waxed paper. You
should have about 12 pieces. Cook, half at a time, in 4 quarts salted
boiling water with olive oul added. Cook for 5 minutes. Drain and place
between 2 towels.
Divide stuffing into 12 parts. Place a mound of stuffing on each
dough rectangle about 1/3 inch from a long edge. Mound should be about 1/2
inch thick and 1/2 inch wide. Fold dough over twice. Spread a thin layer
of the meat sauce on the bottom of a baking pan. Arrange manicotti about
1/4 inch apart in the pan and spoon the rest of the sauce over the top.
Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in
a preheated slow (300 F) oven for 15 to 20 minutes. Drain the ricotta
cheese. Combine all of the ingredients and mix well.

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