Homemade Manicotti

Recipe by LILLIANCOOKS
READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • TO MAKE THE CREPES --.
  • Whisk all the manicotti crepe ingredients together to make a smooth, but very liquidity batter. Should be the consistency of a creamy soup.
  • Heat a 8" non stick skillet on med/high heat. When hot pour 1/4 cup of the crepe batter into the skillet and tilt skillet to spread batter evenly on bottom of entire skillet. See photo.
  • Cook til the crepe starts to look dry and til the edges start to pull away from the skillet. this should take about 1 minute. Then with a spatula, gently flip the crepe. Cook the other side for about 20 seconds.
  • Remove from skillet and repeat process til all the crepes are done. Stack them as you would pancakes. See photo.
  • TO MAKE THE FILLING --.
  • Mix together the ricotta, grated romano or parmesan, parsley and half the mozzarella.
  • Fill each crepe with 3 tablespoons full of filling, by placing the filling in the center of the crepe.
  • Then fold each side of the crepe over the filling, overlapping the crepe slightly. See photo.
  • Place seam side down on a large baking dish or aluminum foil tray. Placing them right next to each other.
  • Pour about 1/4 cup of tomato sauce over each manicotti. Then sprinkle with remaining mozzarella.
  • Bake uncovered at 400 degrees for about 20 minutes or till cheese has melted and manicotti are heat through.
  • Serve warm with extra grated romano or parmesan cheese on top, if desired.
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