Directions: |
Directions:MANICOTTI
In medium bowl, combine eggs, flour, salt and water. With electric mixer, beat just until smooth (beat just until well mixed; batter shouldn't be frothy). Let stand an hour or so before using -- or even overnight in the refrigerator. (I also strain the batter before refrigerating. Batter also separates when refrigerated -- so stir before starting to make shells.) Slowly heat a 6-inch nonstick skillet. Pour in about 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom of pan. Cook over medium heat til top is dry but bottom is not brown. Place on wire rack to cool. Continue until all the batter is used. As manicotti shells cool, stack them with waxed paper between them. These can be made the day before and can be kept in the refrigrator.
FILLING
In large bowl, combine ricotta, mozzarella, parmesan, eggs, salt, pepper and parsley. Beat with wood spoon to blend well.
Spread about 1/4 cup filling down the center of each manicotti and roll up.
Spoon 1-1/2 cups sauce into each of two 12x8x12-inch baking dishes. Place 8 rolled manicotti, seam side down in single layer; top with five more. Cover with 1 cup sauce; sprinkle with parmesan cheese. Bake uncovered, 1/2 hour or until bubbly.
If you wish to freeze one dish, line the baking dish with large piece of foil; assemble as directed. Fold foil over to seal and freeze in dish. When frozen, remove dish. To serve, unwrap, place in baking dish and let stand 1 hour to thaw. Bake, covered, one hour in 350º oven. |
This recipe for Baked Manicotti with Cheese Filling* is from