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Manicotti Recipe

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

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  
Shells: Mix: 2 cups flour, 2 cups milk, 8 eggs and a pinch of salt. This quantity makes 20-30 very thin 6-8" crepes. Make them in a small, well-greased sauté pan or on a commercial crepe maker. Put them aside with a damp paper towel between each one while you make the filling.
Filling: 4 lbs. Ricotta 3 extra-large eggs 1 regular size mozzarella, cubed 3/4 cup (approx.) grated imported parmesan or asiago cheese; 4 handfuls Italian parsley chopped; 6-8 slices of very thinly sliced prosciutto chopped; salt and pepper to taste.

Directions:
Directions:
Mix filling and stuff the crepe shells with it, about two tablespoonful’s for each crepe. Place them seam-side down in a baking dish, spoon over lots of fresh tomato sauce, and bake in one layer at a 375 degree oven for 45-60 minutes. Cover them with aluminum foil for the last 15 minutes if they show signs of drying out. Serve with extra tomato sauce on the side.

Number Of Servings:
Number Of Servings:
plenty

 

 

 

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