Manicotti
By
Angela Pietrantonio
@mrsjoepie
1
These are great for freezing and just popping them out for a nice weeknight meal! Just thaw for 1 hour at room temp!
From my family's own personal recipe!
From my family's own personal recipe!
Ingredients
- 6
- eggs, at room temp.
- 1 1/2 c
- flour
- 1 1/2 c
- water
- 1/4 tsp
- salt
- 2 lb
- ricotta cheese
- 1/3 c
- grated parmesean cheese
- 1 tsp
- salt
- 8 oz
- shredded mozzarella cheese
- 2
- eggs
- 1/4 tsp
- black pepper
PASTA SHEETS:
FILLING:
How to Make Manicotti
- 1Pasta Sheets:
Combine all ingredients in a large mixing bowl, beat just until smooth. Let stand at room temperature 30-60 minutes. - 2Slowly heat a 6" square skillet over medium heat. Lightly oil skillet with olive oil every few sheets. Pour 3 tbs. batter onto skillet, rotating to evenly coat batter over the bottom. Cook until top is dry but bottom is not browned. Place on a wire rack to cool then stack with sheets of waxed paper in between each piece.
- 3Filling:
Mix all ingredients together in large mixing bowl. - 4Assembly:
Spread 1/4 cup filling down the side of a pasta sheet and roll up. Continue until all the pasta sheets and filling have been used. Spread 1 1/2 cups of your favorite pasta sauce in the bottom of a 13x9 baking dish. Place manicotti seam side down over sauce and cover with more pasta sauce. Cover baking dish with foil and bake at 350* for 30 minutes or until bubbly. - 5Freezing:
Prepare as above and freeze in baking dish. Thaw 1 hour at room temp. and bake covered for 1 hour at 350* or until bubbly.
