Homemade Manicotti Shells
This is Bechemel sauce which is white, you may use red sauce as you like. Grandma Lucia would be proud.
- extra large eggs
- cup flour
- cup warm water
- cups whole milk ricotta
- large eggs
- cup grated romano cheese
- cup shredded whole milk mozerella
- handful of chopped parsley (flat leafed) can use dried also
FILLING FOR MANICOTTI
1Mix 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.
2Filling: 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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