"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Manicotti Recipe

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

Rita Polistina


2 c flour
2 c water
6 eggs
3 tbsp oil

3 lbs ricotta
4-5 eggs
1 lb mozzarella grated
salt to taste
chopped parsley

Mix well all filling ingredients in a large bowl. Set aside. In another bowl mix all the ingredients for the dough.
In a small non-stick fry pan cook the dough as follows: Using a small gravy ladle (about 1/4 c, spoon dough mixture into pan turning pan to distribute the mixture, cook until set on one side only. Flip it out of the pan onto a flat surface. You may cook several before filling them. To fill place about 1-2 tbsp. of filling in the center of each, fold each side to center forming a tube.
In a baking dish cover the bottom with sauce, line the manicotti in the dish and cover with more sauce, bake until hot at 350 - 1/2 hour if thawed, 1 hour if frozen. I find it best to defrost them to room temp. before cooking.

Personal Notes:
Personal Notes:
These can be placed on a cookie sheet, frozen, placed in a plastic bag and used at a later time.
Be sure they are completely frozen before putting in a bag preventing them from sticking together.

Personal Notes from Eileen: I make this same recipe. It takes some practice to swirl the pan to spread the batter before it cooks. Experiment with different amount of batter to see what works for your size pan. I use a 4 inch egg pan with very shallow sides and 90 angle between bottom and sides, and a gravy boat serving ladle.
A Christmas favorite!




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