Homemade Manicotti
These tender manicotti are much easier to stuff than the purchased variety, and taste amazing.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 1,052
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 1,052
crepe NOODLES:
1 1/2 cups all-purpose flour
1 cup whole milk
3 large eggs
1/2 teaspoon salt
FILLING:
1 1/2 pounds 1-1/2 ricotta cheese
1/4 cup grated Romano cheese
1 large egg
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Grated Romano cheese, optional
Directions:
Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside.
For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.
Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
Source: tasteofhome.com
For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.
Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
