Homemade Manicotti Shells
|Serves:||2 to 4|
|3||extra large eggs|
|1||cup warm water|
|FILLING FOR MANICOTTI|
|3||cups whole milk ricotta|
|1||cup grated romano cheese|
|1||cup shredded whole milk mozerella|
|handful of chopped parsley (flat leafed) can use dried also|
Pinched by ginacra, and 58 more.
Bronx, New York to York, PA
Member Since Feb 2011
This is Bechemel sauce which is white, you may use red sauce as you like. Grandma Lucia would be proud.
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.
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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