"Those who forget the pasta are condemned to reheat it."--Unknown

Homemade Manicotti Recipe

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This recipe for Homemade Manicotti, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Nolan
Added: Thursday, October 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Filling:

2 lbs. Ricotta cheese
1/2 cp. Romano or Parmesan cheese
2 T. parsley flakes
Salt & pepper
2 cloves minced garlic
1 to 2 whole eggs


Crepes:

2 eggs
1 cup milk
1/2 tsp. salt
1 cup all purpose flour

Jarred or homemade spaghetti sauce

Directions:
Directions:
Put all filling ingredients in a large bowl, mix well, refrigerate until ready to use. Make crepes. In medium size bowl, beat eggs, add milk, salt and flour. Stir until smooth, cover and let stand for at least 1/2 hour. (Note: Batter should be thin enough to coat the back of a spoon. If batter is too thick, add a little milk to thin out.) Heat a 6" frying pan, lightly coated with olive oil. Pour in just enough batter to coat the pan in a very thin layer - tilt the pan, so the batter spreads evenly. Cook for 1-2 minutes on each side, then transfer to a serving plate. Repeat until you've used all the crepe batter. (Makes 18-24 crepes). To assemble; place 1 to 2 tsps. of filling down the center of each crepe, fold left and right hand side of crepe towards the center and roll up from bottom to top of crepe. Place seam side down in a shallow baking dish that has been layered with spaghetti sauce. Add more spaghetti sauce and grated cheese between each layer. Bake covered at 325 until piping hot.

Personal Notes:
Personal Notes:
One of Linda's signature dishes. Yummy.

 

 

 

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