Homemade Manicotti

Homemade Manicotti created by Ingrid Nicolich-Obr

I found this recipe in Rachael Ray's magazine and made it my own. As a kid, crepes (palachinche) in my house was a dessert filled with jelly, rolled like a cigar and eaten before my mother can put them on the table. So I thought it was cool that they were incorporated into this dish. I have to say, I willl never use store bought manicotti for this dish!

Ready In:
1hr 5mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 350.
  • In a medium bowl, combine ricotta, 1 cup mozzarella, 1/2 cup romano, parsley and milk.
  • In another bowl, whisk eggs with 1 cup of water. Whisk in flour.
  • Heat a greased 8" non-stick skillet over medium heat.
  • Ladle (small one) batter into skillet, swirling to cover surface of pan.
  • Cook for 1 minute on each side.
  • Repeat with remaining batter. (spraying cooking spray with each new crepe).
  • Stack crepes on plate. (You should wind up with 13 crepes).
  • Spread half of the meat sauce into a 9x13 baking dish.
  • Spoon cheese mixture onto center of crepe and roll closed.
  • Arrange in baking dish.
  • Top with remaining sauce and cheeses.
  • Bake for 25 minutes.
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RECIPE MADE WITH LOVE BY

"I found this recipe in Rachael Ray's magazine and made it my own. As a kid, crepes (palachinche) in my house was a dessert filled with jelly, rolled like a cigar and eaten before my mother can put them on the table. So I thought it was cool that they were incorporated into this dish. I have to say, I willl never use store bought manicotti for this dish!"

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    Homemade Manicotti Created by Ingrid Nicolich-Obr
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    Homemade Manicotti Created by Ingrid Nicolich-Obr
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    Homemade Manicotti Created by Ingrid Nicolich-Obr
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    Homemade Manicotti Created by Ingrid Nicolich-Obr
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    Homemade Manicotti Created by Ingrid Nicolich-Obr
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