Manicotti/Cannelloni Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the crepes:
4 eggs
1 cup water
1 cup flour
1 Tbsp. oil
1 tsp. salt
For the Manicotti filling:
2lbs ricotta cheese
3 eggs, well beaten
3 Tbsp. parmesan cheese
1/2 lb. mozzarella, shredded
1 tsp. freshly grated nutmeg
1/4-1/2 cup fresh parsley
Salt and pepper, to taste
Cannelloni with Spinach filling:
To the manicotti filling, add 6oz. frozen chopped spinach, thawed and squeezed well.
Cannelloni with Meat & Spinach filling:
1 lb. ground beef, cooked and drained
6oz. frozen chopped spinach, thawed and drained
2 eggs, well beaten
1/4 cup Parmesan cheese
1 tsp. salt and 1/2 tsp. pepper
1/2 tsp ground nutmeg
1 cup tomato sauce
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Directions: |
Directions:Crepes:
Combine crepe ingredients in a blender, until it forms a smooth batter. Let batter rest for 30 minutes. Pour some batter in a pie plate. If using a crepe maker, invert crepe maker pan on top of batter to cover, and place back on base. Allow to cook until top begins to look dry. Then flip onto cookie sheet.
If using a 6-8 inch skillet, spray with cooking oil, add about 1/4 cup of batter, and swirl to spread batter out. Allow to cook until top begins to look dry. Flip on to a cookie sheet or plate. Makes 12-14 crepes. (We make more batter depending on how many we are going to serve).
Filling:
Combine the filling ingredients and stir until well blended.
Lay out a crepe and fill it with 2 heaping tablespoons of the filling, roll up (MG tucks the ends under) and place in baking dish, cover with tomato sauce. Fettuccini sauce (see recipe index) for the Cannelloni with spinach. Tomato sauce foe the Cannelloni with meat and spinach.
Bake, covered, at 350º for 25-30 minutes. |
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Personal
Notes: |
Personal
Notes: Mary Grace, Maureen, Doug, and the girls made these for our 25th Wedding Anniversary at Friendship Terrace making over 300 of these and 500 meatballs. WOW!!!
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