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Crepes-Style Manicotti

Jeff Gordinier
  • 180 minutes
  • Serves 10 to 12

INGREDIENTS

2 tbsp

extra-virgin olive oil

1

large white onion, finely chopped

5

garlic cloves, minced

2 28 ounce cans

crushed tomatoes

1 6 ounce can

tomato paste

1/2 tsp

kosher salt, plus more as needed

1/2 tsp

black pepper, plus more as needed

1/8 tsp

sugar

4

fresh basil leaves, minced

8

large eggs

1 1/2 cups

all-purpose flour

1 1/8 tsp

kosher salt

2 tbsp

vegetable oil

2 lb

ricotta

2 cups

shredded mozzarella (from about 10 ounces)

1 cup

grated Parmesan (from about 2 ounces)

1 tbsp

minced fresh flat-leaf parsley

1/8 tsp

grated nutmeg

1 cup

grated pecorino Romano (from about 2 ounces), plus more for serving