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OLD FASHIONED MANICOTTI

THIS IS A VERY OLD RECIPE WHICH I HAVE BEEN MAKING FOR 30 YEARS.





List of Ingredients



• PASTA:
  
• 3 CUPS FLOUR
  
• 3 CUPS WATER
  
• 12 LARGE EGGS
  
• SALT TO TASTE
  
• FILLING:
  
• 3 POUNDS RICOTTA
  
• 1 POUND SHREDDED MOZZARELLA
  
• 1/2 CUP GRATED ROMANO CHEESE
  
• 3 LARGE EGGS
  
• 1/4 CUP FRESH PARSLEY
  
• 2 TEASPOON PEPPER
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. MIX ALL OF THE FILLING INGREDIENTS BY HAND UNTIL WELL BLENDED AND SET ASIDE.
   
3. BLEND ALL OF THE INGREDIENTS FOR THE PASTA MIXING WELL UNTIL THE BATTER IS SMOOTH AND THIN.( IT'S IMPORTANT THAT THE BATTER IS VERY THIN TO ACHIEVE THE RIGHT CONSISTENCY FOR THE CREPE).
   
4. PREHEAT A 7" NON STICK FRY PAN, BRUSH VERY LIGHTLY WITH OIL OR WITH A VEGETABLE SPRAY.
   
5. POUR A SMALL AMOUNT OF BATTER INTO THE FRY PAN, COATING THE BOTTOM OF THE PAN EVENLY WITH THE BATTER AND COOK UNTIL THE TOP LOOKS DRY AND SIDES BEGIN TO COME AWAY FROM PAN, TURN OVER AND COOK OTHER SIDE FOR A FEW SECONDS. TURN OUT ONTO A PLATE AND CONTINUE TO FINISH ALL OF THE BATTER. ( WHAT YOU ARE TRYING TO ACHIEVE HERE IS A CREPE).
   
6. PLACE 2 HEAPING TABLESPOONS OF FILLING TOWARDS THE EDGE OF ONE SIDE OF THE CREPE, ROLL UP CREPE INTO A LOG. ( IT IS IMPORTANT NOT TO ALLOW THE FILLING TO COME OUT OF THE ENDS, SO DON'T PUT THE FILLING CLOSE TO THE ENDS).
   
7. COVER THE BOTTOM OF A CASSEROLE DISH WITH PASTA SAUCE ( YOUR CHOICE ), PLACE MANICOTTI IN A SINGLE LAYER. COVER WITH SAUCE AND SPRINKLE WITH SOME GRATED ROMANO CHEESE.
   
8. BAKE FOR APPROXIMATELY 35 TO 45 MINUTES OR UNTIL HEATED THROUGH.
   
9. SERVES APPROXIMATELY 12 TO 15
   






Final Comments


ONCE YOU HAVE TRIED THIS RECIPE, YOU WILL NEVER USE THE STORE BOUGHT MONICOTTI AGAIN.