"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

CONNIE'S MANCOTTI Recipe

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This recipe for CONNIE'S MANCOTTI, by , is from La Famiglia Campano, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Alexander
Added: Monday, April 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
FOR MANCOTTI SHELLS:
6 EGGS
1CUP WATER
1/2 TSP. SALT
1 1/2 CUPS FLOUR

FILLING:
2 OR 3 LBS. RICOOTA CHEESE
3-4 EGGS, BEATEN
1/2 CUP GRATED CHEESE
1/2 IL. MOZZARELLA
ITALIAN CHOPPED PARSLEY ( OPTIONAL)


Directions:
Directions:
SHELLS: BEAT UNIL MIXTURE IS SMOOTH. POUR TBSP. ON GREASED GRIDDLE AND SPREAD THIN WITH BACK OF A LARGE SPOON. DO NOT TURN OR BROWN. DRY ON CLEAN DISH TOWEL.
FILLING: MIX EVERYTHING TOGETHER, PUT IN CENTER OF MANICOTTA SHELL, LAP THE SIDES OVER GENTLY LIKE A TORTILLA SHELL. BAKE AT 325 FOR 30 MINUTES.

Personal Notes:
Personal Notes:
FOR MORE SHELLS MY GRAM SUGGESTS MAKING ANOTHER HALF RECIPE. THESE ARE LIGHT AND DELICIOUS.

 

 

 

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