"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Manicotti (Cannelloni) Recipe

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This recipe for Manicotti (Cannelloni), by , is from Alpha Delta Kappa Cookbook, 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!

Maddalena Rinaldi


Crepe batter:
12 eggs
3 c. of flour
1 c. of milk
1 c. of water
1 tsp. of salt

3 eggs beaten
2 lb. ricotta cheese
1 c. of shredded mozzarella cheese
chopped fresh parsley
1 lb of tomato sauce
c. of Parmesan cheese

Preheat the oven to 350. Beat 12 eggs in electric mixer on high speed and then add the rest of the ingredients for crepe batter. Blend well. In a small nonstick skillet over medium heat and spray with cooking spray or little butter, pour 2 to 3 tablespoons of batter, cook until set and turn. If you want to make more than one at a time, use a pancake grill. In a large bowl, combine all ingredients for filling and mix well. Pour half a cup or more of tomato sauce into an 11x17-inch baking pan. Fill each manicotti crepe with 2 tablespoons of cheese mixture, roll it up and arrange them over sauce. Pouring remaining sauce over the top, sprinkle with Parmesan cheese, cover with aluminum foil, and bake at 350 for 40 to 45 minutes until bubbly. Enjoy! Buon Appetito!




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