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Great Grandma Josephine's Manicotti Shells & Filling Recipe

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This recipe for Great Grandma Josephine's Manicotti Shells & Filling, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, May 29, 2006


7 eggs
1 1/2c. flour
1 1/2c. milk
salt, to taste
tomato sauce
2 lbs. ricotta
1 egg
1/3c. grated Pecorino Romano cheese
bits of fresh parsley
salt and pepper, to taste.

With electric mixer beat 6 eggs, add flour, then milk.
Heat small frying pan and grease lightly with butter.
Pour about 1/8c. of batter in warm pan and spread evenly over pan. When batter dries, turn over to the other side. Place manicotti on paper towel until you are finished.
Mix well one egg, ricotta, cheese, parsley. Add salt and pepper to taste. Spread a tablespoon of filling in each manicotti, then fold top down and bottom up to close. Put tomato sauce in the bottom of large baking pan, place the manicotti in pan, cover each one with tomato sauce, sprinkle with grated cheese and bake, covered with foil, at 375F for approximately 25 minutes.
This recipe makes approximate 35 shells.




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