Serious Eats - seriouseats.com

okay i made it last night and it was a huge hit. i used the no-boil noodles, which cooked to al dente in the oven. i made my mother's tomato sauce but using more tomato paste than she does, and cooked it down until it was quite reduced. i also didnt use as much sauce. i roasted eggplant and zucchini for one layer, added mushrooms to the sauce, and made a layer with spinach sauteed in garlic. the ricotta was perfect, definitely thanks to the eggs that i added. thanks so much for all of the advice everyone, it was awesome!

it's a done deal. i have everything except the cheese and i'll be able to use up the last of my herbs from the garden.

yea i'm gonna try that the next time. i've always put cheese on top. i'd like to try the no boil pasta also. that would save me so much time.

what about using tobacco as a secret ingredient? yes/no? not a lot just a little. i think i remember someone wanting to use it something during last years holiday frenzy.

It's happened before.

Back off Pammie! He's MINE and EVERYONE knows it!!

@carol~Get over yourself! You know he's all mine!!!!!

@carol~Where do we even go from here????? There are SO many things running through my noggin right about now........

@iz~Good old days, indeed! My thoughts exactly.

No no no, not yet.
It's besciamella, not beshamella in the lasagne, not the lasagna.
Apparently it's besciamella in the north of Italy (Bologna) and ricotta-mozzarella in the south (Napoli). Where do you come from?
All that because it's an Italian dish, not French, in which case it would have been Béchamel, with an accent.
For Mac and Cheese just use bechamel, it's ok.

Kids-
Enough already.

Here's an alternate recipe and it's delicious.

Manicotti “Llttle Puffs” -Mom’s recipe (my notes and additions)

Sauce
The sauce can be made several days ahead. Keep refrigerated until use.
1/3 cup olive oil
1-1/2 cup finely chopped onion
1 clove garlic, crushed
1 2 lb.-3 oz. can good quality Italian tomatoes, undrained
1 6 oz. can tomato paste
2 Tbs. finely chopped parsley
1 Tbs. salt (? amount)
1 tsp. dried oregano
1 tsp dried basil
1/4 tsp. pepper
(pinch sugar)
1-1/2 cup water

(Heat olive oil in a medium saucepan over medium heat. Add onion and cook, stirring often until the onion begins to soften. Add garlic, lower heat to medium low and cook for 3-5 minutes, stirring often until the garlic starts to soften. Add the rest of the ingredients stir. Simmer for one hour, stirring occasionally. Do not let sauce scorch.

Pasta
This pasta is crepe-like and very tender.
A 6-inch non-stick pan works is the perfect size for making the pasta crepes, but any omelet or crepe pan will work.
6 eggs
1-1/2 cup unsifted flour
1-1/2 cup water
1/4 tsp. salt

Combine the eggs, flour salt and water with an electric mixer (or blender) until smooth. Let stand for a 1/2 hour or longer. (Lightly oil and ) heat a crepe pan over medium high heat. Pour 3 Tbs. of batter into the heated pan. Cook the crepe until the topp is dry but the bottom is not browned. Remove the crepe and cool on wire rack. Crepe should be thin. If not, thin the batter with a little milk until it is the desired consistency for thin crepes.

Filling
2 lbs. ricotta cheese
8 oz. mozzarella cheese, small dice
2 eggs
1 tsp. salt
1/4 tsp. pepper
1 Tbs. finely chopped parsley
1/3 cup grated parmesan cheese
-additional 1/4 cup grated parmesan for topping)

Combine all the filling ingredients in a mixing bowl. Blend well.

To assemble:

Preheat oven 350 deg. Lightly grease two 12 x 8 x 2 inch baking dish.

Put 1-1/2 cups of the tomato sauce into the bottom of each baking dish distributing evenly to cover.

Spoon approximately 1/4 up of filling down the middle of each crepe. Roll up and place seam side down in the sauced pan. Repeat with remaining crepes and mixture.

Cover filled manicotti with another cup of sauce. Sprinkle with remaining parmesan cheese. Bake uncovered for 30 minutes.

@carol~ This reminds me of the good old days!

Do we love us some Chelle or what!