Name: Manicotti | Epicurious
Cook time: 1 hour 15 minutes
Total time: 2 hours
Yield: 6 main-course servings
Ingredients: 3 tablespoons olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 2 (28- to 32-oz) cans Italian tomatoes in juice, drained, reserving juice, and finely chopped; 1/2 cup water; 1 teaspoon sugar; 1 teaspoon salt; 1/4 cup chopped fresh basil; 3 large eggs; 1 1/2 cups water; 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1 tablespoon unsalted butter, melted; 2 lb fresh ricotta (3 cups); 2 large eggs; 1 oz finely grated Parmigiano-Reggiano (1/2 cup); 1/3 cup chopped fresh parsley; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 lb fresh mozzarella; 2 glass or ceramic baking dishes, one 13 by 9 inches and one 8 inches square

Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Frances Boswell

It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian mother), feeds our immediate family of 40, but I've scaled it down to feed a smaller group of 6. The tender manicotti wrappers are made by quickly cooking a batter to form a pastalike crêpe.

Cooks' Note

Manicotti can be assembled (but not baked) 1 day ahead and chilled, covered with foil. Chill remaining sauce, covered, separately. Let stand at room temperature 15 minutes before baking, covered with foil. Reheat sauce, thinning slightly with water.