Manicotti

Angela Pietrantonio

By
@mrsjoepie

These are great for freezing and just popping them out for a nice weeknight meal! Just thaw for 1 hour at room temp!
From my family's own personal recipe!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes about 24 Shells
Prep:
1 Hr
Cook:
30 Min

Ingredients

PASTA SHEETS:

6
eggs, at room temp.
1 1/2 c
flour
1 1/2 c
water
1/4 tsp
salt

FILLING:

2 lb
ricotta cheese
1/3 c
grated parmesean cheese
1 tsp
salt
8 oz
shredded mozzarella cheese
2
eggs
1/4 tsp
black pepper

Step-By-Step

1Pasta Sheets:

Combine all ingredients in a large mixing bowl, beat just until smooth. Let stand at room temperature 30-60 minutes.

2Slowly heat a 6" square skillet over medium heat. Lightly oil skillet with olive oil every few sheets. Pour 3 tbs. batter onto skillet, rotating to evenly coat batter over the bottom. Cook until top is dry but bottom is not browned. Place on a wire rack to cool then stack with sheets of waxed paper in between each piece.

3Filling:

Mix all ingredients together in large mixing bowl.

4Assembly:

Spread 1/4 cup filling down the side of a pasta sheet and roll up. Continue until all the pasta sheets and filling have been used. Spread 1 1/2 cups of your favorite pasta sauce in the bottom of a 13x9 baking dish. Place manicotti seam side down over sauce and cover with more pasta sauce. Cover baking dish with foil and bake at 350* for 30 minutes or until bubbly.

5Freezing:

Prepare as above and freeze in baking dish. Thaw 1 hour at room temp. and bake covered for 1 hour at 350* or until bubbly.