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Manicotti "Shells" and Filling Recipe

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This recipe for Manicotti "Shells" and Filling, by , is from The Krieger/Phelps Family Cookbook 2020, 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!
Contributor:  
Contributor:  
Karen Lindley
Category:
Category:
Ingredients:  
Ingredients:  
Shells
6 eggs
1½ c. flour
1½ c. water (room temperature)
pinch of salt
shake of pepper

Filling
4 lb. part skim ricotta cheese
4 eggs
1 T. salt
⅛ tsp. pepper
3 T. dried parsley
2 handfuls Locatelli cheese
1 lb. cubed part skim mozarella cheese
Directions:
Directions:
Filling
Combine all ingredients and set aside while making "shells".

"Shells"
Mix ingredients well.
Lightly grease and heat a #3 iron skillet or crepe pan.
Use less than ¼ c. batter per crepe. Tilt pan to cover surface. When firm on underside, flip the crepe and cook second side.
Lay on clean counter to cool, then stack. Can be layered with wax paper and frozen.

Spoon filling in a generous row down the center of the crepe. Roll, and place in shallow baking dish in which you have put a thin layer of red sauce (see Sauces for recipe). Pack rolled crepes tightly together. Spoon sauce over top to cover. Sprinkle with Locatelli cheese.

Preheat over to 350º

Cover pan with foil and bake until thoroughly hot - 35-45 min. Remove from oven and let rest for 10 min. before serving with sauce, sausage, meatballs and optional pork loin. If making ahead, remove from refrigerator and allow to reach room temperature before baking.
Number Of Servings:
Number Of Servings:
25 filled crepes
Personal Notes:
Personal Notes:
See recipe for Red Sauce with Sausage & Meatballs to read the story that goes with this recipe.

 

 

 

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