Manicotti

Category, DifficultyBeginner
Yields1 Serving
Cook Time35 mins
 4 cups spaghetti sauce
 ½ cup finely grated parmesan cheese
For Crepes
 1 cup flour
 1 cup water
 3 eggs
 ½ tsp salt
Filling
 33 oz whole milk ricotta
 1 cup shredded mozzarella cheese
 1 egg
 ½ cup grated parmesan cheese
 2 tbsp fresh parsley, mined
 2 tbsp fresh basil, minced
 2 tsp salt
 1 tsp black pepper
 nutmeg
1

In a large bowl, whisk together flour, eggs, salt and water until smooth. Cover and refrigerate for at least 30 minutes.

In a second bowl, combine all ingredients together for filling, cover with plastic wrap and place in fridge until ready to fill crepes.

2

Heat a 6 inch nonstick skillet over medium heat. Brush the pan lightly with oil.

Holding the pan in one hand, spoon about 1/4 cup crepe batter into the center of pan, and immediately rotate the pan to completely cover the bottom.

3

Cook for 45 seconds, or until the edges begin to lift away from the pan.

Using your fingers, flip the crepe over and cook for 30 seconds longer on the second side.

Slide cooked crepes onto a small plate and repeat with remaining batter.

4

Preheat oven to 350 degrees.

Spoon a thin layer of spaghetti sauce into a 9x13 baking dish.

5

Working one at a time, scoop about 1/4 cup cheese filling into the center of a crepe.

Fold one side over the filling, and then fold second side over. Place seam side down in baking dish. Continue with remaining crepes, placing them close together in dish.

Spoon over more spaghetti sauce and spread evenly over manicotti to completely cover.

Evenly sprinkle parmesan cheese over the top.

6

Bake for 30-45 minutes, or until the sauce is bubbling and the manicotti are heated through.

Ingredients

 4 cups spaghetti sauce
 ½ cup finely grated parmesan cheese
For Crepes
 1 cup flour
 1 cup water
 3 eggs
 ½ tsp salt
Filling
 33 oz whole milk ricotta
 1 cup shredded mozzarella cheese
 1 egg
 ½ cup grated parmesan cheese
 2 tbsp fresh parsley, mined
 2 tbsp fresh basil, minced
 2 tsp salt
 1 tsp black pepper
 nutmeg

Directions

1

In a large bowl, whisk together flour, eggs, salt and water until smooth. Cover and refrigerate for at least 30 minutes.

In a second bowl, combine all ingredients together for filling, cover with plastic wrap and place in fridge until ready to fill crepes.

2

Heat a 6 inch nonstick skillet over medium heat. Brush the pan lightly with oil.

Holding the pan in one hand, spoon about 1/4 cup crepe batter into the center of pan, and immediately rotate the pan to completely cover the bottom.

3

Cook for 45 seconds, or until the edges begin to lift away from the pan.

Using your fingers, flip the crepe over and cook for 30 seconds longer on the second side.

Slide cooked crepes onto a small plate and repeat with remaining batter.

4

Preheat oven to 350 degrees.

Spoon a thin layer of spaghetti sauce into a 9x13 baking dish.

5

Working one at a time, scoop about 1/4 cup cheese filling into the center of a crepe.

Fold one side over the filling, and then fold second side over. Place seam side down in baking dish. Continue with remaining crepes, placing them close together in dish.

Spoon over more spaghetti sauce and spread evenly over manicotti to completely cover.

Evenly sprinkle parmesan cheese over the top.

6

Bake for 30-45 minutes, or until the sauce is bubbling and the manicotti are heated through.

Manicotti

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