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★★★★★ 1
a recipe by
Angela Pietrantonio
Woonsocket, RI

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!

★★★★★ 1
serves Makes about 24 Shells
prep time 1 Hr
cook time 30 Min

Ingredients For manicotti

  • 6
    eggs, at room temp.
  • 1 1/2 c
  • 1 1/2 c
  • 1/4 tsp
  • 2 lb
    ricotta cheese
  • 1/3 c
    grated parmesean cheese
  • 1 tsp
  • 8 oz
    shredded mozzarella cheese
  • 2
  • 1/4 tsp
    black pepper

How To Make manicotti

  • 1
    Pasta Sheets: Combine all ingredients in a large mixing bowl, beat just until smooth. Let stand at room temperature 30-60 minutes.
  • 2
    Slowly 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.
  • 3
    Filling: Mix all ingredients together in large mixing bowl.
  • 4
    Assembly: 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.
  • 5
    Freezing: 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.

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