Homemade Manicotti Shells

Recipe Rating:
 2 Ratings
Serves: 2 to 4
Prep Time:
Cook Time:

Ingredients

3 extra large eggs
1 cup flour
1 cup warm water
FILLING FOR MANICOTTI
3 cups whole milk ricotta
2 large eggs
1 cup grated romano cheese
1 cup shredded whole milk mozerella
handful of chopped parsley (flat leafed) can use dried also

The Cook

Rose Rauhauser Recipe
x2
Well Seasoned
Bronx, New York to York, PA
NewYorkWoman
Member Since Feb 2011
Rose's notes for this recipe:
This is Bechemel sauce which is white, you may use red sauce as you like. Grandma Lucia would be proud.
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Directions

1
Mix all ingredients beat until smooth. On low heat use a small pan at least 6 to 7 inches in diameter, no larger. Grease with wax paper dipped in butter and graze the pan. Ladle at least enough batter in the pan to fully make the circle (just like a crepe) a little thicker than a crepe. Cook until it looks just slightly wet and flip to other side for a couple of seconds and remove and let rest. Repeat until all liquid is used. This is ony for about 4 manicotti. If anyone wants to make more let me know and I'll send you the recipe.
2
Filling: Mix everything together and put in the middle of the manicotti shell and roll each side up, I use toothpicks to hold them together and put in your pan. Repeat process and put sauce on top, grated cheese and shredded mozerella. Bake 325, 1 hour.

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Comments

5 comments

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user Colleen Sowa colleenlucky7 - May 2, 2011
Love this old recipe! Will try your recipe soon!

You should post a photo of yourself, your recipes won't win anything if you don't have a clear photo of yourself.... You have some very good recipes! xo
user Eve Anderson(AKA-POETGRL) mumm6 - Jun 22, 2011
looks good, thank u. Can u pls send me the larger recipe? Thanks.
user Rose Rauhauser NewYorkWoman - Jun 23, 2011
9 eggs....2 1/4 cups flour......2 1/4 cups water. Enjoy. Of course I usually use red sauce on these but I made a bechemel that day, it's a big time saver and easy and I only made enough for my husband to eat. As far as the filling, just double that.
user Rose Rauhauser NewYorkWoman - Feb 27, 2012
Rose Rauhauser [NewYorkWoman] has shared this recipe with discussion group:
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