Homemade Manicotti
Learn how to make delicate, crepe-like manicotti shells from scratch, fill them with a creamy ricotta and cheese mixture, and bake them in a rich tomato sauce. This classic Italian-American dish is pure comfort food.
Learn how to make delicate, crepe-like manicotti shells from scratch, fill them with a creamy ricotta and cheese mixture, and bake them in a rich tomato sauce. This classic Italian-American dish is pure comfort food.
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In a large bowl, whisk together 5 eggs, 1 cup of water, and a pinch of salt.
Slowly incorporate 1 cup of flour, whisking continuously until the batter is smooth.
Heat a small, lightly oiled skillet over medium heat.
Pour one spoonful of batter into the hot pan and swirl it around to form a thin crepe.
Cook for about 30-60 seconds, or until the batter is dry and set. Do not flip. Loosen the edges with a fork and slide the crepe onto a plate.
Repeat the process with the remaining batter, stacking the finished crepes on the plate.
To make the filling, combine the ricotta cheese, 2 beaten eggs, 1/2 cup of grated Parmesan, and shredded mozzarella in a bowl. Mix until well combined.
Place one crepe on a flat surface, add a spoonful of the ricotta filling in a line down the center, and roll it up.
Spread a layer of tomato sauce on the bottom of a baking dish.
Arrange the filled manicotti seam-side down in the prepared baking dish.
Top the manicotti with the remaining tomato sauce and sprinkle with 1/4 cup of grated Parmesan cheese.
Bake in a preheated oven at 350°F (175°C) for 25 minutes.
Let cool slightly before serving.
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