Manicotti

Submitted by Barefoot Beachcomber

"This recipe is from the "Sopranos Family Cookbook" and this recipe is the best thing I've found so far. The description for making the crepes and assembling everything makes it so easy. You can use any Marinara Sauce or Sunday Gravy recipe that you know and love."

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 8

ingredients

• For the Crepes

• 1 cup flour
• 1 cup water
• 3 large eggs
• 1⁄2 teaspoon salt
• 1 tablespoon oil

• For the Filling

• 2 lbs ricotta cheese
• 4 ounces mozzarella cheese, chopped or shredded
• 1⁄2 cup freshly grated parmesan cheese
• 1 large egg
• 2 tablespoons chopped fresh parsley
• 1 pinch salt
• fresh ground pepper
• marinara sauce
• 1⁄2 cup freshly grated parmesan cheese

directions

1. To make the crepes: in a large bowl, whisk together the ingredients until smooth.
2. Cover and refrigerate for at least 30 minutes.
3. Heat a 6 inch skillet over medium het.
4. Brush the pan lightly with oil.
5. Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter and immediately rotate and tilt the pan to completely cover the bottom.
6. Pour any excess batter back into the bowl.
7. Cook the crepe for one minute, or until the edges turn brown and begin to lift away from the pan.
8. With your fingers, flip the crepe over, and cook for 30 seconds more, or until spotted with brown on the other side.
9. Slide the cooked crepe onto a plate.
10. Cover with a piece of wax paper.
11. Repeat with the remaining batter, stacking the crepes and separating each one with a piece of wax paper (The crepes can be made up to 2 days ahead. Cover with plastic wrap and store in the fridge until ready to use).
12. Turn the oven to 350.
13. To make the filling: stir all the filling ingredients together in a large bowl.
14. Then, to assemble: Spoon a thin layer of the marinara sauce into a 13x9x2 inch baking dish.
15. Place about 1/4 cup of the filling lengthwise down the center of a crepe, roll it up, and place it seam side down in the dish.
16. Continue with the remaining crepes and filling, placing them close together.
17. Spoon on the remaining sauce.
18. Sprinkle with the cheese.
19. Bake for 30 to 45 minutes, or until the sauce is bubbling and the manicotti are heated through.
20. Serve hot.

Reviews

[BarbaraK]

This was so simple. The crepes were very easy to make. The filling, simple. It all came together nicely. I made the Manicotti with Mirj's Challah ( recipe 17298) and a tomatoe feta salad. Very good dinner. Thanks to all for the recipes!

 

[Mom2girls]

I loved this recipe! The crepes were so easy to make and I made them in the am and then stuffed later in the afternoon.I finished the dish except for the cheese topping and then put them back in the fridge for a couple more hours. The manicotti just melted in my mouth. Also I topped with fresh parm and a little smoked mozzerela, this added a great taste dimension. I can't wait to make this for friends.

 

[EverydayGourmet]

Excellent crepe recipe! So much lighter and more tender than standard pasta manicotti. Don't overjazz the sauce. Stick with fresh herbs and fresh tomatoes (this time of year). You really want to taste the crepes and cheese.

 

[galihaverty]

So friggin' good. I remove about 1/3 of the ricotta and add about 2/3 lbs. sauteed ground turkey, minced broccoli, and sauteed minced onions. Let it cool before you add it to the rest of the filling.<br/><br/>Cook it the same way otherwise. So good.<br/><br/>- Gali

 

[Brookelynne26]

This was out of this world. After making fresh crepes, I'll never go back to store bought shells. The crepes were so easy to make and really didn't take that much longer to make than boiling store bought shells and stuffing. Next time I'll make a double recipe of crepes though. I got 8 out of the mixture and stuffed them full but still had a lot of filling left over. I'll stuff extra and freeze as another reviewer suggested. I made this with Kittencal's vegetarian marinara recipe, yum!