homemade manicotti shells
(2 ratings)
This is Bechemel sauce which is white, you may use red sauce as you like. Grandma Lucia would be proud.
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(2 ratings)
yield
2 to 4
prep time
20 Min
cook time
1 Hr
Ingredients For homemade manicotti shells
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3extra large eggs
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1cup flour
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1cup warm water
- FILLING FOR MANICOTTI
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3cups whole milk ricotta
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2large eggs
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1cup grated romano cheese
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1cup shredded whole milk mozerella
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handful of chopped parsley (flat leafed) can use dried also
How To Make homemade manicotti shells
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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