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Baked Manicotti with Cheese Filling Recipe

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This recipe for Baked Manicotti with Cheese Filling is from The Saglimbeni Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Manicotti Shells
6 large Eggs, room temperature
1 1/2 c. All-purpose Flour, unsifted
1/4 tsp. Salt
1 1/2 c. Water

Filling
2 lbs. Ricotta Cheese
8 oz. Mozzarella Cheese, shredded
1/3 c. Pecorino Romano Cheese, grated
2 large Eggs
1 tsp. Salt
1/4 tsp. Black Pepper
1 tbsp. Fresh Parsley, chopped
Directions:
Directions:
Manicotti Shells
In a medium bowl, combine eggs, flour, salt and water with electric mixer, beating just until smooth. Let stand at least 30 minutes.

Slowly heat an 8-inch skillet. Pour 3 Tbsp. of batter into the skillet while quickly rotating it around to ensure batter is spread evenly over bottom. Cook over medium heat until top is dry but bottom has not browned. Turn out onto wire rack and cool. Repeat until all batter has been used.

Filling
In a large bowl, combine ricotta, mozzarella, Pecorino Romano cheese, eggs, salt, pepper and parsley with a wooden spoon. Mix well.

Spoon approximately 1/4 cup filling down the center of each manicotti shell and roll up.

Spoon approximately 1 1/2 cups of tomato sauce into bottom of two 13" x 9" baking dishes. Place a single layer of rolled manicotti seam side down into baking dishes and cover with another cup of sauce. Sprinkle with additional Romano cheese.

Remove from oven and let sit for 20 minutes before serving.

 

 

 

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