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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Manicotti Recipe

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This recipe for Manicotti is from The Areeda/Taylor 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:  
Batter (makes 10-12 shells)
4 eggs
1/2 cup water
1/2 cup milk
1 1/2 cup flour
1/2 t salt

Filling
Ricotta
2 eggs per pound of ricotta (if fresh ricotta, 3 eggs per 2 lbs.)
parsley
grated parmesan cheese
salt, onion and garlic
spinach (optional)
Directions:
Directions:
Make crepe shells from batter recipe. Assemble by filling the crepes with 2 - 3 tablespoons of filling. Pour a good amount of your favorite or home made tomato sauce in the bottom of a baking dish. Add one layer of manicotti rolls and cover with sauce. Top with parmesan cheese. (Use enough sauce so it doesn't burn.) Bake at 375 for 30-45 minutes.
Number Of Servings:
Number Of Servings:
4 main course; 8 side dish
Personal Notes:
Personal Notes:
This delicious recipe was handed down from Elaine Cameron's sister-in-law to our Rachel. Aren't we lucky!

 

 

 

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