Community Pick
Manicotti
- 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
- 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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Reviews
-
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.
-
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!
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RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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