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Manicotti Recipe

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This recipe for Manicotti is from La Famiglia Campano, 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:  
Crepes:
2 C. Flour
2 C. Water
6 Eggs (beaten)
Pinch of Salt
Pam cooking spray

Filling:
Even amounts of Ricotta and shredded mozarella
Parm. Cheese to taste
Bunch Parsley chopped up
Salt and Pepper to taste
1 Egg

Sauce:
6 Cloves garlic chopped
1 onion chopped
Olive oil (cover bottom)
1 Can crushed tomatoes
Fresh basil chopped
Salt & Pepper to taste
Directions:
Directions:
For Crepes:
Mix flour, water, salt and eggs until smooth. Heat a small frying pan sprayed with Pam cooking spray over medium heat. Once heated use a ladle about half full and pour batter into pan, making sure to cover the entire bottom of the pan. Place on heat until the crepe is no longer shiny. Turn pan over onto a towel on the counter to let cool. Spray pan with Pam after each crepe.

For filling:
Mix ricotta, shredded mozarella, parmesan cheese, parsley, salt, pepper, and egg until well mixed. Set aside until it is time to fill crepes. Use a tablespoon to scoop filling onto crepes and add more as necessary. Roll crepe up like a cigar and place fold down until sauce is made.

Sauce:
Cover bottom of pan with olive oil. Heat over medium heat and add garlic, basil and onion. Cook until onions are clear but garlic is not browned. Add tomatoes. Let simmer 30 minutes or so and add salt, pepper to taste. If bland, add oregano or parm. cheese.

Once everything is prepared, heat oven to 350. Layer bottom of rectangular pan with sauce and place crepes fold down on sauce. Cover tops with sauce and extra shredded mozarella if desired. Bake covered for 25 minutes. Remove tin foil after 25 minutes and bake uncovered for 10-15 minutes until brown.
Number Of Servings:
Number Of Servings:
Makes about 20-25
Preparation Time:
Preparation Time:
3 hours

 

 

 

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