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- 6 large
- 3 c
- cold water
- 3 Tbsp
- corn oil
- 1/4 tsp
- kosher salt
- 3 c
- all purpose flour
- makes about 24 manicotti
- 3 lb
- ricotta cheese
- 2 lb
- shredded low moisture mozzarella
- 1/2 c
- grated cheese - can use either romano or parmesan
- 1/8 c
- fresh chopped parsley
INGREDIENTS FOR THE CREPES (MANICOTTI)
INGREDIENTS FOR THE FILLING
YOU WILL ALSO NEED 6 CUPS OF YOUR FAVORITE TOMATO SAUCE
1TO MAKE THE CREPES...
2Whisk all the manicotti crepe ingredients together to make a smooth, but very liquidity batter. Should be the consistency of a creamy soup.
3Heat 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.
4Cook 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.
5Remove from skillet and repeat process til all the crepes are done. Stack them as you would pancakes. See photo.
6TO MAKE THE FILLING...
7Mix together the ricotta, grated romano or parmesan, parsley and half the mozzarella.
8Fill each crepe with 3 tablespoons full of filling, by placing the filling in the center of the crepe.
9Then fold each side of the crepe over the filling, overlapping the crepe slightly. See photo.
10Place seam side down on a large baking dish or aluminum foil tray. Placing them right next to each other.
11Pour about 1/4 cup of tomato sauce over each manicotti. Then sprinkle with remaining mozzarella.
12Bake uncovered at 400 degrees for about 20 minutes or till cheese has melted and manicotti are heat through.
13Serve warm with extra grated romano or parmesan cheese on top, if desired.