Manicotti Marcus

It may seem like it takes hours to prepare but the end result is well worth the work. The recipe is from Donna DeAndre of Vancouver. We were at UBC. Her father was a very good cook.

The Cheese Filling

  • 1 cup grated Parmesan cheese
  • 1 3/4 cup Ricotta cheese
  • 1 egg
  • ½ cup Mozzarella cheese
  • 1/8 teaspoon nutmeg
  • 1/4 cup Bechamel Sauce

The Bechamel Sauce

  • 2 tablespoons butter
  • 1 cup warm milk
  • ½ small Bay Leaf
  • 2 tablespoons flour
  • 1 small onion

The Meat Sauce

  • 1 pound ground beef, lean
  • 2 tablespoons dried basil
  • ½ cup chopped onion
  • 1 ½ teaspoons salt
  • 2 cups water 2,
  • 6 ounce cans tomato paste
  • Dash of pepper
  • 2 tablespoons chopped parsley

Prepare the Bechamel Sauce

Melt butter, add flour, and leave on medium heat for 5 minutes. Then stir in 1 cup of warm milk very slowly, mix well so that there are no lumps and add the onion studded with 2-3 cloves and toss in the Bay Leaf.

Prepare the Meat Sauce

Brown meat, drain off fat. Add onion, garlic, tomato paste, water, parsley, basil, salt and pepper. Simmer for 30 minutes. Boil past and assemble Boil the manicotti pasta, drain and cool with cold water (so that you can handle the stuff). Use a small spoon and stuff the pasta with the cheese filling. Place half of the meat sauce in a baking dish, place stuffed pasta in neat rows, top with the bechamel sauce, top off with the balance of the meat sauce.

Bake and have a drink

Sprinkle with ½ cup grated Parmesan cheese, bake at 350(F) for 20-35 minutes. Serves 6.