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