Manicotti is a tubular cheese stuffed pasta.
Growing up my mom would make the crepes and I would prepare the filling under mom's directions and roll the manicottis into these delicious Italian cheesy delights!!! We would look forward to enjoying them come Easter and Christmas. Of course, this was just one course of the never ending courses that a true Italian home offered on holidays and every Sunday after Mass.
I hope I made my mom proud and interpreted her handfuls, pinches, and dashes into true measurements. —Linda
Whole Milk Ricotta
In This Recipe
Whisk the flour, salt and water till smooth. Beat the eggs and add them to the flour/water mixture and whisk.
In an 8" frying pan, sprayed with non-stick cooking spray, add 3 tablespoons of crepe batter. Swirl around to form a very thin crepe. When the edges lift from the pan, (usually about 45 seconds), flip to other side for about 30 seconds. Remove to wax paper. Continue till you have about 30 crepes.
Beat the eggs then add the rest of the ingredients and mix thoroughly. (You may need to add an additional egg if your ricotta is drier.)
Using an ice cream scoop (about 4 tablespoons) spread the ricotta mixture on each crepe, covering it totally, then roll gently.
Spread your favorite tomato sauce in the bottom of 2 - 9" x 13" pans. Place the rolled manicottis, seam side down, into the pans.
Add additional sauce over top.
Bake covered with foil for 40 minutes in a 350 oven. Remove foil, sprinkle with a hand full of pecorino romano grated cheese, and bake for an additional 10 minutes.