Manicotti Shells (Homemade)

Rose Rauhauser


This is my Grandmother Lucia's recipe and then my Mom. It's 100 years old.


☆☆☆☆☆ 0 votes

30 Min
5 Min
Pan Fry


  • 3
    extra large eggs
  • 1 c
  • 1 c
  • ·
    pinch of salt

  • 2 c
    ricotta cheese
  • ·
    pinch of salt
  • 1 Tbsp
    dried parsley
  • 1 1/2 c
    shredded mozzerella
  • 1/2 c
    grated parmagiano/regiano cheese
  • 1
    extra large egg

How to Make Manicotti Shells (Homemade)


  1. Mix all the ingredients for the manicotti shells, very thoroughly until no lumps exist. Lightly grease an 8 inch round pan with very little butter (just to lightly coat) With a small ladle, (like making pancakes) ladle a small amount enough to make a crepe on very low heat, one minute or two then carefully flip to the other side, a few seconds and remove to wax paper to cool. Then do each one that way, wax paper or parchment in the middle of each until batter is done. Mix your ricotta filling and take your manicotti and put the filling down the middle. Roll each end toward the middle and put toothpicks in the middle to hold each. Put sauce on top, bake at 325 for 1 hour. Let rest 15 to 30 minutes. Serve
  2. If you wish to make a larger amount of shells, send me a message and I will give you the increased amounts in the recipe. Thanks

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About Manicotti Shells (Homemade)

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Healthy

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