mangiabenepasta.com
Your place for traditional Italian recipes
Custom Search
Manicotti

(Serves 6 to 8 with 2 manicotti per serving)
Manicotti
Manicotti are sleeves of pasta that are stuffed with a cheese, meat, or vegetable filling.  Our recipe uses savory crespelle, or Italian crepes, in place of the pasta.  The crespelle make a more tender and creamy manicotti.  You can use the same filling for store bought manicotti or jumbo shells and proceed with baking them in the same manner.  The crespelle take about the same amount of time to make as to boil the ready-made pasta tubes.  Try this recipe using the crespelle and you will be amazed at the wonderful results.
Ingredients:

Crespelle (Crepes):
1 cup flour
3 eggs
1/2 teaspoon salt
1 cup water
Olive oil

Filling:
2 pounds whole or part-skim ricotta
4 ounces mozzarella, shredded
1/2 cup grated Parmesan cheese
2 eggs
2 tablespoons chopped fresh parsley
Salt and pepper

3 cups Traditional Tomato Sauce
Grated Parmesan cheese for sprinkling


Directions:

To make the crespelle:
In a bowl, whisk together the flour, eggs, salt, and water until smooth.
Cover and refrigerate for at least 30 minutes.

Heat an 8-inch omelet or crepe pan over medium heat.  Add 1 teaspoon of olive
oil and swirl it around the bottom of the pan.  Holding the pan in one hand,
spoon in about 1/4 cup of the batter.  Rotate the pan to completely cover the
bottom with the batter.  Each crepe should be about 5 to 6-inches in diameter.
Cook for 35 to 45 seconds.  The edges of the crepe will lift away from the pan.
Shake the pan to check if the crepe is loose to turn over. With a spatula, flip
the crepe over and cook for another 30 to 40 seconds.  The crepe should be
very lightly browned on both sides.  Transfer the cooked crepes to a plate.
Continue making the crepes, adding a teaspoon of oil before starting each
crepe.  If you are using a non-stick pan you won’t need to add more oil for each
crepe.  Stack the crepes on a plate separated with waxed paper.  The crepes
are ready to be stuffed or may be refrigerated for later use.  The crepes can be
made up to 2 days ahead.


To make the filling:
Combine all of the filling ingredients together in a large bowl.
Set aside.

Preheat the oven to 350 degrees F.

To assemble the manicotti:
Spoon a thin layer of the tomato sauce over the bottom of a 13 x 9-inch baking
dish.  Place about 1/4 cup of the filling across the crepe just below the center.
Lift up the bottom of the crepe and cover the filling.  Roll the filled crepe up to
the top, not too tightly.  Place the filled crepes close together in the baking
dish.  Spoon on the remaining sauce.  Sprinkle with Parmesan cheese.  Cover
the baking dish and bake for 20 minutes.  Remove the cover and bake an
additional 15 to 20 minutes.  The sauce should be bubbling and the manicotti
heated through.  Allow the manicotti to rest 10 minutes before serving.

Serve manicotti with a salad or vegetable and some crusty Italian bread.
We like to serve manicotti with Chicken Florentine Meatballs.
Manicotti
Home     |    Privacy Policy    |   Contact Us
Copyright  2001 - 2016   Sandra Laux
Some useful food words or terms that you may find in
Italian recipes, while dining at an Italian restaurant, or traveling in Italy.
PASTA RECIPES  >  MANICOTTI AND CANNELLONI >  MANICOTTI
Print Friendly and PDF
Share
MAKE CHEESE AT HOME
With this kit you can make mozzarella cheese in just 30 minutes.  Everything is included except for the milk.
You Might Also Like
Lasagna Rollatini
Grilled Italian Sausage with Broccoli Rabe and Cannellini Beans
Seafood Cannelloni
GREAT PASTRY BOARD
Beautifully hand crafted of the finest hardwood
by skilled woodworkers in Wisconsin.  The 
board has a front lip and backsplash to protect
your countertop while it stays in place.  Perfect
for rolling out pasta dough, cookie dough, pie
crusts and much more.
FOR CHILDREN
A great book to share with your chidren or granchildren this holiday season