Manicotti

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the crepes: in a large bowl, whisk together the ingredients until smooth.
  • Cover and refrigerate for at least 30 minutes.
  • Heat a 6 inch skillet over medium het.
  • Brush the pan lightly with oil.
  • 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.
  • Pour any excess batter back into the bowl.
  • Cook the crepe for one minute, or until the edges turn brown and begin to lift away from the pan.
  • With your fingers, flip the crepe over, and cook for 30 seconds more, or until spotted with brown on the other side.
  • Slide the cooked crepe onto a plate.
  • Cover with a piece of wax paper.
  • 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).
  • Turn the oven to 350.
  • To make the filling: stir all the filling ingredients together in a large bowl.
  • Then, to assemble: Spoon a thin layer of the marinara sauce into a 13x9x2 inch baking dish.
  • 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.
  • Continue with the remaining crepes and filling, placing them close together.
  • Spoon on the remaining sauce.
  • Sprinkle with the cheese.
  • Bake for 30 to 45 minutes, or until the sauce is bubbling and the manicotti are heated through.
  • Serve hot.
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