Homemade Manicotti
I found this recipe in a magazine and made it my own. As a kid, crepes (palachinche) in my house were a dessert filled with jelly, rolled like a cigar, and eaten before my mother could put them on the table. So I thought it was cool that they were incorporated into this dish. I have to say, I will never use store-bought manicotti for this dish!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 2 tablespoons milk
- 3/4 cup all-purpose flour
- 3 large eggs
- 1 cup water
- 2 cups ricotta cheese
- 1 3/4 cups mozzarella cheese shredded
- 3/4 cups romano cheese grated
- 1/3 cup parsley chopped
- nonstick cooking spray
- 3 cups tomato sauce homemade or jarred
- Carbohydrate 98.9477016817602 g
- Cholesterol 939.137500180797 mg
- Fat 58.3966024462811 g
- Fiber 20.0090542599839 g
- Protein 94.6263376342168 g
- Saturated Fat 29.5956227619024 g
- Serving Size 1 1 Serving (1796g)
- Sodium 8581.56192448592 mg
- Sugar 78.9386474217763 g
- Trans Fat 5.832374404895 g
- Calories 1250 calories
As a busy housewife, I'm always looking for quick and easy meals that my family will love. This homemade manicotti recipe is perfect for those busy weeknights when I don't have a lot of time to cook. It's also a great way to use up leftover meat sauce.
The manicotti shells are made from scratch with a simple batter made from flour, eggs, and milk. They're then filled with a delicious mixture of ricotta cheese, mozzarella cheese, romano cheese, and parsley. The manicotti shells are then rolled up and baked in a tomato sauce. The result is a hearty and flavorful dish that my family loves.
Step-by-step
- Preheat oven to 350.
- In a medium bowl, combine ricotta, 1 cup mozzarella, 1/2 cup romano, parsley and milk.
- In another bowl, whisk eggs with 1 cup of water. Whisk in flour.
- Heat a greased 8" non-stick skillet over medium heat. Ladle (small one) batter into skillet, swirling to cover surface of pan. Cook for 1 minute on each side. Repeat with remaining batter. (spraying cooking spray with each new crepe).
- Stack crepes on plate. (You should wind up with 13 crepes).
- Spread half of the meat sauce into a 9x13 baking dish.
- Spoon cheese mixture onto center of crepe and roll closed. Arrange in baking dish. Top with remaining sauce and cheeses.
- Bake for 25 minutes.
