Manicotti with Meat Sauce

Growing up, this recipe was like a unicorn.  It only came out a few times a year and required the use of a cast iron pan we NEVER saw until it was manicotti time.  Let me repeat that for you...this recipe requires it own pan!  How cool is that, it's a recipe that requires its own special equipment. Hmm, I'm not sensing the level of awe, wonder, and reverence that one should have when faced with a manicotti recipe of this caliber.  But that's okay, my enthusiasm is enough for all of us.

I can still remember sitting in the kitchen, watching my mother make the crepes.  Not in a creepy way, in an awe filled way.  Crepes have always seemed like they have this really intense creation process.  And it does.  It requires both precision and swiftness.  I'm still working on my technique.  Thankfully manicotti also involves sauce, so all of the not quite great looking crepes are hidden.

When I finally received the coveted family recipe (and MY very own special crepe pan), I was surprised to find out that crepes do not require a lot in the way of ingredients or batter-making effort.  Eggs, water, flour, salt and mix - that is it.  Very anti-climactic.  The creation process, however, is stressful.  You need a spoon that is just the right size to pour just the right amount of batter in the pan.  You need to swoop the pan at just the right time in just the right angle to get all of the batter all over the pan.  You need to leave the crepe for just the right amount of time before flipping. Oh my word, just thinking about it raises my blood pressure.

Or, I really could be exaggerating.  I am exaggerating.  But, you really do need to be quick.  More so because the crepes are meant to be this, which means they set after only a couple of seconds.  You are not trying to brown the crepes, they are not tortillas.  You want something that is firm but soft and pliable.  Does that sound weird when describing a food substance?  Whatever, it's accurate.  And tasty. Don't forget tasty.

The nice things is, once you master the technique and are comfortable making the crepes, you can use that recipe in so many other ways.  Oh how the jars of Nutella and bananas and strawberries dance in my head.  For now, though, it's time to make the manicotti.

Manicotti with Meat Sauce

Ingredients

Crepes:

6 eggs - beaten
1 1/2 c. water
1 1/2 c. flour
1 tsp. salt

Sauce:

1 onion - chopped
2 garlic cloves - minced
1 1/2 pounds Italian sausage - casings removed
28 oz. crushed tomatoes in puree
6 oz. tomato paste
2 Tbsp parsley - chopped
1/2 c. basil leaves - chopped

Cheese filling:

2 lbs. Ricotta cheese
1/2 lb. mozzarella - shredded
4 oz creamy goat cheese
2 eggs
1 Tbsp parsley - chopped
1/4 c. grated Parmesan cheese
1/2 tsp. salt

Directions

I recommend making everything in the same order as I listed the ingredients, i.e., make the crepes, then make the sauce, then make the filling.  You want the crepes to cool down before the assembly begins.

Begin with the crepes and in a large bowl combine the flour and salt.  In another bowl, beat the eggs with the water then add to the dry ingredients.  Beat together then let stand for 5 minutes.

While the mixture stands, preheat your 6 1/2 inch cast iron skillet greased with olive oil.  When ready, pour a scant amount of the crepe mixture into the pan and allow it to cover the entire surface.  Once the mixture is set, flip.

Cook for a few more seconds then move to a plate to cool.  Repeat.  This mixture should make approximately 40 crepes.

While the crepes are cooling, move on to the sauce.  Also, at this point, turn on the oven and set to 350F.

Heat some olive oil in a large skillet over medium heat.  Add the onions and cook until tender, approximately 7 minutes.  Add the garlic and give a couple of stirs.  Add the sausage and cook for about 10 minutes, breaking up the links as they cook.

Once the sausage is no longer pink add the crushed tomatoes, tomato paste, parsley, and basil.  Reduce heat to simmer and cook for another 20 minutes.

Isn't great how everything looks so unappetizing while you are making it?

While the sauce simmer, move on to the filling.  Mix together the ricotta, mozzarella, goat cheese, eggs, parsley, Parmesan, and salt.  I realize making the filling was extra difficult but have no fear, we're almost done.

Making the manicotti

Line up all of your main necessities - 9x13 casserole dish, sauce, cheese, crepes.  Coat the bottom of the casserole dish with a thin layer of sauce.  Take one crepe,

slap a spoonful of cheese filling into the center,

I realize I'm not winning any awards for this photo, but it gets the point across.

flop one side over,

and then the other.

And we have achieved crepehood!

Now you will need to repeat this about 15 more times, placing each one into the casserole dish.

Create alternating layers of sauce and crepes until you are out of crepes.  Be sure to reserve enough sauce to end with a sauce layer.

Bake, covered for 30 minutes. Remove cover and bake for another 15 minutes or so.  It is ready when the sauce is bubbling.

I love this recipe.  It is one of my all time favorite family meals and making the crepes instead of using store bought shells add a nice personal touch to the meal. Pair it with a side salad and you are good to go.