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Manicotti Recipe

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

Linda Kraut
Added: Friday, July 3, 2009


3 lbs. ricotti cheese
1 cup fresh grated Romano cheese
1 tbsp. finely chopped parsley
1 tbsp. finely chopped fresh basil or 1 1/2 dried
salt and pepper to taste
12 eggs
1 lb. mozzarella cheese grated
Italian Tomato Sauce
2 cups sifted all purpose flour
1 1/2 milk

Pancakes for Manicotti:
Place flour in mixing bowl. Add a little milk,slowly stiring with wire whisk
add eggs, one at a time, beating well after each addition. Add salt and pepper to taste
Strain batter to eliminate bumps.
Brush omelet pan or crepe pan lightly with oil or spray pam
Ladle 2 or 3 tbls. or one large spoon (ladle size) of the batter. Tilt the pan around to distribute the batter.Cook one side only, about 20 sec.
Transfer the pancake to waxed paper. Best to place a large piece of wax paper across table.
Continue until batter is fisinhed - about 48 pancakes. Pancakes need to be thin and light.

Combine ricotti cheese with Romano, parsley, basil, salt, and pepper and two eggs.
Place a spoonful of cheese mixture in center of pancake. Fold the side over overlapping in the middle,
Spoon tomato sauce on bottom of baking dish.
Place folded filled pancakes with fold on bottom.
Cover with more tomator sauce.
Bake until piping hot and cheese melts - about 15 - 20 minutes. Serve with grated cheese.

Number Of Servings:
Number Of Servings:
10 depending on size
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
My mom (Antoinnette -dolly Ozzimo) made these at Christmas. They were so light we usually had about four plus of course all the other food.




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