1 hr 45 mins
This is a traditional christmas speciality in our home. Manicotti is a labor of love. These are light and airy and they're "melt in your mouth good"; worth every second of the time it takes to prepare. If you use this as a first course, I calculate approximately 2 per person; as the main course with a salad, 4 per person would do nicely.
My Private Note
Units: US | Metric
- 3 lbs whole milk ricotta cheese
- 1 lb mozzarella cheese (grated)
- 6 eggs (beaten)
- 1/2 cup romano cheese (grated)
- 1/2 cup Italian parsley (finely chopped)
- 1You are making a simple batter; resembling a crepe or pancake batter; consistancy is thin.
- 2In a blender mix all the ingredients.
- 3Heat a 5 to 6-inch skillet on medium heat on the stovetop; about 5 minutes.
- 4Pour 1/3 cup batter into the hot pan and swish the batter around very quickly, covering the bottom of the pan completely; 30 seconds.
- 5Aim for a thin, constant shell that covers the entire pan.
- 6Until the pan gets properly seasoned, you may lose one or two shells.
- 7If this happens, scrape the shell out, do not wet or rinse the pan.
- 8Return it to the heat and as the pan reheats, the bits stuck to the pan will dry out and can be brushed away.
- 9Success results as you go further along repeating the process.
- 10The shell is done when the sides curl away from the sides of the pan; some tiny bubbles may form on top, less than 1 minute.
- 11The shell will be light in color and pliable.
- 12Gently lift shell out of the pan with your fingers by pulling the shell away from the sides of the pan and transfer quickly onto wax paper.
- 13Cover with clean tea towel until ready to fill.
- 14This process goes very quickly.
- 15Depending on the size of the pans you use, this recipe makes about 50- 60 shells.
- 16Filling:In a large mixing bowl, combine all the ingredients and beat with an electric hand mixer until light and fluffy- 3 minutes.
- 17Fill the shell with 1 rounded Tablespoon of cheese filling into the center of the round shell.
- 18Fold both ends into the middle and gently flatten out the filling.
- 19Place shell folded side down into roasting pan or cookie sheet which has been coated with tomato sauce.
- 20Top the shells with tomato sauce before cooking.
- 21Only one layer of shells to a pan.
- 22(I do these on a cookie sheet 1" high and get approximately 30 manicotti to a sheet).
- 23These can be frozen in this state at this point and made in advance, or Preheat the oven to 350 degrees and baked for 35-45 minutes or until the cheese has set and shells are firm to the touch.
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Nutritional Facts for Homemade Cheese Manicotti Shells
Serving Size: 1 (276 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 484.9
- Calories from Fat 269
- Total Fat 29.9 g
- Saturated Fat 16.8 g
- Cholesterol 308.4 mg
- Sodium 654.9 mg
- Total Carbohydrate 20.8 g
- Dietary Fiber 0.6 g
- Sugars 1.0 g
- Protein 31.8 g