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Manicotti Recipe

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This recipe for Manicotti, by , is from Mary Beth & Steve's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marei Pantina
Added: Monday, January 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Manicotti

14 Shells
19 Shells
4 eggs
6 eggs
cup flour
1 cup flour
cup water
1 cup water
pinch salt
pinch salt


Filling

1 2-lb container of Ricotta (for large quantity)

1 lb. mozzarella shredded (can use if desired)

4 eggs

Parsley

Romano cheese (1 handful)

Salt and pepper to taste

Directions:
Directions:
Manicotti:
Use a 7 or 8 inch non-stick skillet. Spray skillet with Pam. Pour small amount of batter into hot skillet. Do not use too much batter you want the pancakes to be thin. When it is slightly brown (about 1 minute) flip it and cook the other side. Place shell on plate to cool. You can make in advance and stack with wax paper between each shell.

Filling:
Combine ingredients for filling. Place in center of pancake, fold over. Use a shallow casserole dish or baking pan. Cover the bottom of the pan with tomato sauce. Place manicotti in baking pan. It is better to put them close together it will help them to stay closed. Cover with sauce. Bake uncovered about 30 minutes at 375.

 

 

 

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