Manicotti Mom’s

Manicotti Mom’s recipe

A very easy but delicious pasta dish I make for holidays and bowling potlucks
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 14 manicotti
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • For the crepes
  • 4 eggs and a dash of salt
  • 1/2 cup water
  • 1 1/4 cups flour
  • Should make 14 at least.
  • Filling
  • 1 1/2 lbs ricotta
  • 1 egg If too thick add a 2nd egg
  • 8 oz.cubed mozzarella
  • salt
  • grated parmesan
  • chopped parsley
  • 1 pkg frozen spinach optional If you use this make sure you have drained all the water from the spinach. I cook it in the microwave so I don’t add any additional water but there is still a little from the frozen package.

Equipment

  • 9X13 Baking dish

Method
 

  1. Add eggs to water, beat slightly with whisk. Add flour and beat. Add another 1/2 cup water. Beat until smooth.
  2. Lightly grease small fry pan with crisco. Put 1/4 cup of batter in center of a small non-stick frying pan and tilt to cover the bottom of the pan. Cook one side, flip over and cook for a few seconds and slide onto waxed paper.
  3. Don’t worry if the first few come out horribly. I always lose a couple at the beginning until the pan gets seasoned again.
  4. Put some marinara in a baking dish to cover the bottom. Fill each manicotta with filling from end to end. I use about two tablespoons of filling in each one but you can change the amount to suit you. Lay them in a single layer in the backing dish and cover with some more sauce. Not too much. Bake covered at 350 for 30 minutes, uncover and bake 15 minutes more.

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