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McCall’s Cooking School Manicotti: A Taste of Nostalgia

The first time I tasted manicotti, I was at my grandmother’s house. The aroma alone—a symphony of simmering tomatoes, garlic, and bubbling cheese—was enough to transport me. She’d learned the recipe from a tattered copy of McCall’s Cooking School, her go-to source for culinary inspiration. Each tender, sauce-smothered crepe, filled with creamy ricotta and mozzarella, was a tiny vessel of pure comfort. Years later, I still find myself reaching for that same well-worn cookbook, eager to recreate the magic of her kitchen. This manicotti isn’t just a meal; it’s a warm embrace, a reminder of family, and a celebration of simple, delicious food.

Recipe Overview

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 6-8
Yield: 16 manicotti
Dietary Type: Vegetarian

Ingredients

For the Sauce:

1/3 cup olive oil or salad oil
1 1/2 cups onions, finely chopped
1 garlic clove, crushed
35 ounces Italian tomatoes, undrained
6 ounces tomato paste
2 tablespoons parsley, chopped
1 tablespoon salt
1 tablespoon sugar
1 teaspoon dried oregano leaves
1/4 teaspoon pepper

For the Manicotti:

6 eggs, at room temperature
1 1/2 cups unsifted all-purpose flour
1/4 teaspoon salt

For the Filling:

2 lbs ricotta cheese
8 ounces mozzarella cheese
1/3 cup parmesan cheese, grated
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley, chopped
1/4 cup parmesan cheese, grated

Equipment Needed

5-quart Dutch oven
Medium bowl
Electric mixer
8-inch skillet (non-stick preferred)
Wire rack
Large bowl
Wooden spoon
Two 12x8x2-inch baking dishes

Instructions

Prepare the Sauce: In a hot 5-quart Dutch oven, heat the olive oil (or salad oil) over medium heat. Add the finely chopped onions and crushed garlic. Sauté for about 5 minutes, or until the onions become translucent and fragrant. Be careful not to brown the garlic.
Add the remaining sauce ingredients: Italian tomatoes (mash them with a fork as you add them), tomato paste, chopped parsley, salt, sugar, dried oregano leaves, and pepper. Also, add 1 1/2 cups of water.
Bring the sauce to a boil, then reduce the heat to low. Simmer, covered and stirring occasionally to prevent sticking, for 1 hour. The sauce should thicken slightly and the flavors should meld beautifully.
Make the Manicotti Crepes: In a medium bowl, combine the eggs, unsifted all-purpose flour, salt, and 1 1/2 cups of water. Use an electric mixer to beat the mixture until it is just smooth. Avoid overmixing, as this can develop the gluten in the flour and make the crepes tough.
Let the batter stand for at least 30 minutes, or longer. This allows the gluten to relax, resulting in more tender crepes.
Heat an 8-inch skillet over medium heat. If you are not using a non-stick skillet, lightly brush the skillet with butter for each manicotti to prevent sticking.
Pour 3 tablespoons of batter into the heated skillet. Immediately rotate the skillet quickly to spread the batter evenly over the bottom, creating a thin crepe.
Cook the crepe over medium heat until the top appears dry and the edges begin to lift. The bottom should be lightly golden but not brown. This will take just a minute or two.
Turn the crepe out onto a wire rack to cool.
Continue cooking until all of the batter is used, stacking the cooked manicotti with waxed paper between them to prevent sticking as they cool.
Preheat the oven to 350°F (175°C).
Prepare the Filling: In a large bowl, combine the ricotta cheese, mozzarella cheese, 1/3 cup of grated parmesan cheese, eggs, salt, pepper, and chopped parsley.
Use a wooden spoon to beat the filling ingredients together until they are well blended. The mixture should be smooth and creamy.
Fill the Manicotti: Spread about 1/4 cup of the filling down the center of each manicotti crepe. Gently roll up the crepe to enclose the filling.
Assemble and Bake: Spoon 1 1/2 cups of the sauce into each of two 12x8x2-inch baking dishes, spreading it evenly over the bottom.
Place 8 rolled manicotti, seam side down, in a single layer in each baking dish.
Top the manicotti with 1 cup of sauce and sprinkle with the remaining 1/4 cup of parmesan cheese.
Bake in the preheated oven for 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

Expert Tips & Tricks

For the sauce, using high-quality Italian tomatoes will make a noticeable difference in the flavor. San Marzano tomatoes are a great choice.
Don’t skip the resting period for the manicotti batter. It’s crucial for achieving tender crepes.
To prevent the manicotti from drying out during baking, you can cover the baking dishes with foil for the first 20 minutes, then remove the foil for the last 10 minutes to allow the cheese to brown.
If you prefer a meatier sauce, you can brown ground beef or Italian sausage along with the onions and garlic in step 1.
For a richer flavor, use whole milk ricotta cheese.

Serving & Storage Suggestions

Serve the McCall’s Cooking School Manicotti hot, directly from the oven. Garnish with a sprinkle of fresh parsley or basil for added flavor and visual appeal. A simple side salad with a vinaigrette dressing complements the richness of the manicotti beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions. For longer storage, manicotti can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	35g	54%
Saturated Fat	18g	90%
Cholesterol	250mg	83%
Sodium	1200mg	50%
Total Carbohydrate	40g	13%
Dietary Fiber	3g	12%
Sugars	8g
Protein	30g	60%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Manicotti: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to adjust the amount of water slightly to achieve the desired batter consistency.
Dairy-Free Manicotti: Use dairy-free ricotta and mozzarella cheese alternatives. There are many great options available made from nuts, soy, or other plant-based ingredients. You can also enrich the filling with pureed silken tofu for a creamy texture.
Spicy Manicotti: Add a pinch of red pepper flakes to the sauce or filling for a touch of heat.
Vegetable-Packed Manicotti: Sauté finely chopped spinach, zucchini, or mushrooms and add them to the filling for extra nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the manicotti ahead of time?
A: Yes! You can assemble the manicotti and refrigerate it, unbaked, for up to 24 hours. Add about 10 minutes to the baking time.

Q: Can I freeze the manicotti?
A: Absolutely. Assemble the manicotti, then freeze it unbaked in a freezer-safe dish. Thaw completely in the refrigerator before baking.

Q: My manicotti crepes are tearing. What am I doing wrong?
A: Make sure your skillet is properly heated and lightly greased. Also, don’t overcook the crepes. They should be cooked until the top is dry but still pliable.

Q: Can I use cottage cheese instead of ricotta?
A: While the original recipe calls for ricotta, some people prefer using cottage cheese for a slightly different texture. If using cottage cheese, drain it well to remove excess moisture.

Q: My sauce is too thin. How can I thicken it?
A: Simmer the sauce for a longer period, uncovered, to allow excess moisture to evaporate. You can also add a small amount of tomato paste or cornstarch slurry to thicken it more quickly.

Final Thoughts

There’s something truly special about recreating a recipe that has been passed down through generations. This McCall’s Cooking School Manicotti is more than just a dish; it’s a connection to the past, a reminder of cherished memories, and a testament to the enduring power of good food. I encourage you to try this recipe and experience the warmth and comfort it brings. Don’t hesitate to adapt it to your own preferences and share your creations with loved ones. Perhaps, like my grandmother, this will become a treasured recipe in your family as well!

Mc Call’s Cooking School Manicotti Recipe