Homemade Manicotti
photo by LILLIANCOOKS
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
24 manicotti
- Serves:
- 6-8
ingredients
-
INGREDIENTS FOR THE CREPES (ABOUT 24 MANICOTTI)
- 6 large eggs
- 3 cups cold water
- 3 tablespoons corn oil
- 1⁄4 teaspoon kosher salt
- 3 cups all-purpose flour
-
INGREDIENTS FOR THE FILLING
- 3 lbs ricotta cheese
- 2 lbs shredded low-moisture mozzarella cheese
- 1⁄2 cup grated cheese, can use either romano or 1/2 cup parmesan cheese
- 1⁄8 cup chopped fresh parsley
- 6 cups of your favorite tomato sauce
directions
- TO MAKE THE CREPES --.
- Whisk all the manicotti crepe ingredients together to make a smooth, but very liquidity batter. Should be the consistency of a creamy soup.
- Heat a 8" non stick skillet on med/high heat. When hot pour 1/4 cup of the crepe batter into the skillet and tilt skillet to spread batter evenly on bottom of entire skillet. See photo.
- Cook til the crepe starts to look dry and til the edges start to pull away from the skillet. this should take about 1 minute. Then with a spatula, gently flip the crepe. Cook the other side for about 20 seconds.
- Remove from skillet and repeat process til all the crepes are done. Stack them as you would pancakes. See photo.
- TO MAKE THE FILLING --.
- Mix together the ricotta, grated romano or parmesan, parsley and half the mozzarella.
- Fill each crepe with 3 tablespoons full of filling, by placing the filling in the center of the crepe.
- Then fold each side of the crepe over the filling, overlapping the crepe slightly. See photo.
- Place seam side down on a large baking dish or aluminum foil tray. Placing them right next to each other.
- Pour about 1/4 cup of tomato sauce over each manicotti. Then sprinkle with remaining mozzarella.
- Bake uncovered at 400 degrees for about 20 minutes or till cheese has melted and manicotti are heat through.
- Serve warm with extra grated romano or parmesan cheese on top, if desired.
Reviews
-
WOW! Ridiculously easy to make and decadently good! You said it best: "The manicotti are so delicate that they just melt in your mouth!"... Couldn't have said it better myself! I agree this would be an ideal recipe for crepes, which I'll try next time. Thanks, LILLIANCOOKS! Made for PAC Spring 2011.
RECIPE SUBMITTED BY
LILLIANCOOKS
Selden, New York