Wednesday, August 4, 2010


     This meal takes a little time...well, about 2-1/2 hours actually. And it's a little work, but it's not hard work. It just takes time to make the "pancakes" to stuff everything in...but that is what sets it apart from other recipes. The time is well worth the wait though, and it's much more budget friendly than ordering the same thing at an Italian restaurant....and it tastes like you could order it at a restaurant, too.
     If you don't have 2-1/2 hours, hop in your car and drive to the nearest grocery store. Buy a jar of spaghetti sauce, a package of manicotti shells, and the remaining ingredients.
     This is one of those dishes, since it takes so long, that we only have maybe 2-3 times a year---and it seems like I like it more each time I make it. I usually make it when people come over because it makes a lot of food. Everyone always raves about the sauce, so this is the same sauce I use when I make spaghetti.
     It is possible to buy all the ingredients, except ricotta cheese from Aldi which saves a ton.
Total cost: $9 for 8 servings
Adapted from one of my favorite cookbooks: Good Housekeeping Illustrated Cookbook

2 Tbl oil
1 med. onion, diced
1 clove garlic, minced
30 oz tomato sauce
12 oz tomato paste
2 tsp brown sugar
1 Tbl parsley, dried
1 tsp oregano, dried
1 tsp salt
1/8 tsp pepper
1 bay leaf
1 lb ground turkey, cooked/drained
1 c flour
4 eggs
1 Tbl oil
1 tsp salt
1 c water
2 c riccota cheese
2 Tbl Parmesan cheese
3/4 tsp salt
1/4 tsp pepper
2 eggs
8oz mozzarella cheese, shredded
You could probably put spinach in filling, but I've never tried it.

     Prepare spaghetti sauce:
  • Heat oil over medium heat. Cook onion and garlic until tender. 
  • Add remaining ingredients. Over high heat, heat to boiling.
  • Reduce heat to medium-low, partially cover and cook 30 minutes. Discard bay leaf. 
     Prepare pancakes: 
  • Blend flour, eggs, oil, salt, and water at low speed. At medium speed, beat 1 minute.
  • Lightly brush 7-inch skillet with oil. Heat to medium-high.
  • Pour about 2 Tbl pancake batter in pan. Tip pan to spread batter to coat bottom of pan.
  • Cook until top is starting to set, flip over and cook until set. 
  • Lift onto waxed paper. Repeat.
     Prepare filling and put it all together:
  • Mix ricotta, parmesan, salt, pepper, eggs, and mozzarella until well blended. 
  • Preheat oven to 375*
  • Spoon 1/3 of the sauce evenly into a 10x15 roasting pan.
  • Spoon heaping tablespoons of cheese mixture down the center of each pancake.
  • Roll pancake edges over to create a stuffed rolls
  • Place seam side down in roasting pan.
  • Spoon remaining sauce over rolls. 
  • Bake 30 minutes or until sauce is hot and bubbly.
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    1. Looks yummy, I love manicotti, but I agree, it takes foreva! Thanks for linking up :)

    2. It looks like it is definitely worth the hard work from the pictures - your manicotti looks delicious!

    3. These are one of my all-time favorites! We only make them once a year in my house too. It's an insanely delicious dish - well worth the time!


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