Bobby's Cookin'!

Bobby Darin's Manicotti

"Here's the start of Bobby's
fabulous Manicotti. When
the way-out song stylist
serves this, his friends
go wild."

1 package Juliette Manicotti
3 pounds fresh ricotta
2 packages Mozzarella
3 eggs
2 pounds chopped beef
8 cloves garlic
2 onions
˝ teaspoon salt
10 cans Hunts or Del Monte tomato sauce
1 teaspoon oregano
1 teaspoon basil
1 cup bread crumbs
3/4 pound grated cheese
˝ cup oil
Ľ teaspoon pepper

Make sauce first by lightly browning onions and garlic in oil.
Add tomato sauce, oregano, basil, salt and pepper. Let cook over
very low flame for at least 3 hours, stirring from time to time,
adding water when necessary.
While sauce is cooking make meatballs by combining chopped
meat with breadcrumbs, ˝ cup cheese, 1 egg, and a pinch of oregano.
Mix thoroughly. Take teaspoon of mixture and roll between palms
of hand to form a ball. Fry in hot oil until brown on all sides, then put in sauce.

To make stuffing for Manicotti, take large bowl and mix in the fresh ricotta,
Mozzarella, 2 eggs and grated cheese, then mix well.

Remove meat balls from sauce, put in bowl and let cool.

Take 1 Manicotti and put in 1 meatball in center, then cheese mixture in each
end until completely stuffed. Do this with each of the Manicotti.

Take large roasting pan, not more than 3 inches deep and ladle tomato sauce
(which has just been watered) into pan.
Place stuffed Manicotti in pan and cover completely with thin sauce.

Cover entire pan with silver foil and place in 350-degree oven for 50 minutes,
then remove foil, and if necessary, ladle thick sauce over top and put back in
oven for 15 minutes with the pan uncovered.

Bobby's recipe for Manicotti appeared in the January 1960 issue of Teen Magazine.

Thanks to Donna Carter for contributing this article.