Manicotti

Posted On February 26, 2023

Always referred to as “Manigot” in our home. On supermarket shelves spelled Manicotti.

This was a special family recipe served on special occasions and holidays, like Easter. On these special occasions Mom served them as an appetizer. Other times they were the main meal. They are lighter than lasagna because the crepe is very thin, the ricotta filling is smooth and topped with creamy mozzarella.

Ingredients

Crepes

Should make 24 pancakes

• 2 cups flour
• 2 cups water
• 9 eggs

Filling

• 2 lbs. whole milk rigotta
• 2 eggs
• chopped parsley
• 2 Tablespoons grated parmesan or pecorino romano cheese
• salt, pepper and garlic powder to taste

Directions

1. Mix flour, water and eggs together. Whisk well until there are no lumps, and batter is smooth.
2. Preheat 7-8″ skillet and season lightly with vegetable oil.
3. Ladle small amount of batter into pan. Rotate to cover surface.
4. Let set, flip with spatula to set the other side. Do not brown!
5. Remove crepe from heat. Let cool.
6. Mix filling and dollop generous amount onto center of each pancake.
7. Dot underside of pancake edge slightly with water to seal pressed edges.
8. Fold over as shown below:

Now you can cover and freeze for later…or bake now.

Baking Instructions

1. Place oven rack in middle of oven. Preheat oven to 350 degrees.
2. Lightly grease bottom of rectangular pyrex casserole dish with olive oil
3. Add thin layer of your favorite tomato sauce to prevent sticking
4. Assemble manicotti, and cover with a layer of sauce but not too generous!
5. Cover with foil and bake for approximately 45 minutes (longer if frozen)
6. Uncover. Sprinkle shredded mozarella cheese and bake additional 5 to 10 minutes until cheese melts and casserole is bubbly
7. Sprinkle with additional parmesan or pecorino romano cheese if desired
8. Buon appetito!