Grammy's Homemade Manicotti

Angela (Grammy) Derby

By
@Angela_Derby

My mom taught me how to make these melt-in-your-mouth manicotti! She was a great cook, and her homemade pasta was always the best!


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Method:

Bake

Ingredients

SHELLS:

4
eggs
1/4 tsp
salt
1 c
water
1 c
flour

FILLING:

2 lb
whole milk ricotta
3/4 tsp
salt
3/4-1 c
grated parmesan or romano cheese
1/4 tsp
black pepper
1 Tbsp
chopped fresh parsley or 1-2 tsp. dried parsley
mozzarella, cut into strips, about 1/2wx2l" sticks (opt)

Directions Step-By-Step

1
Beat eggs slightly; add salt and water, blend together. Add flour and mix until smooth. (This will be a thin batter, the consistency of a creamy soup.)
2
Heat a 7"or 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. Cook until the crepe starts to look dry and until the edges start to pull away from the skillet. this should take about 1 minute or less. Then, using a spatula, gently flip the crepe. Cook the other side for about 20 seconds. Remove from skillet and repeat process until all the crepes are done. Stack them as you would pancakes.
3
Mix all ingredients for filling, except Mozzarella, together well.
4
Place a couple of heaping tablespoons of the mixture on top of each crepe, press a mozzarella "stick" into the mixture, then roll up. (It's like a little surprise for your mouth. Yum.)
5
Line the bottom of a greased pan with your favorite sauce. If using store-bought sauce, you will need approximately 1 large jar for 1 batch of crepes. Cover the crepes with sauce and grated cheese (optional).
6
Bake at 350 degrees for 30-45 minutes until the crepes are heated through.

This recipe serves 4-6

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian