Judy's Homemade Manicotti
- 4 eggs
- 1 tablespoon oil
- 2 cups flour
- Water to right texture
- 2 pounds ricotta cheese
- 2 eggs
- Grated cheese,
parsley, garlic powder to taste
- Dough: Mix all ingredients; adding enough water to make the consistency of a
thin pancake batter.
- Lightly spray a 7-inch or 8-inch frying pan with non-stick
- Using a 1/3 measuring cup, fill it 3/4 of the way and pour batter into hot pan.
Cook until barely set, flip and remove immediately to wax paper.
- Filling: Heat oven to 350 degrees F.
- Lightly spray a 13 x 9-inch baking dish. Pour enough sauce to cover bottom of
pan. Set aside.
- Take one manicotti shell and spoon filling in a line, slightly off center, about
1/2 inch from edges. (You'll know better after the first one how much to use.
I start with a serving spoon full.) Roll manicotti up and place in baking dish.
Continue for all.
- Pour sauce over manicotti; sprinkle with grated cheese and bake
at 350 degrees F for 1 hour.
Footsie Note: You can make these ahead and refrigerate or freeze, but use a glass
baking dish as the acid in the sauce reacts with foil and aluminum. You can also
freeze just the pasta (flat, wax paper or plastic wrap in between each "crepe").
Must be thoroughly thawed before attempting to separate. Trust me - I found out
the hard way. Sometimes I just make half a recipe since there are only 2 of us.
If you want to prepare the manicotti and then freeze it, skip the addition of the
sauce until it's time to bake them.
Posted by FootsieBear at recipegoldmine.com.