Manicotti
Source of Recipe
La Cucina Italiana
List of Ingredients
Shells
4 eggs
2 cups flour
2/3 cup water (more if necessary)
1 teaspoon salt
Beat together thoroughly. (Batter will be thinner than waffle batter.) Using a 5-inch greased frying pan, spoon mixture onto the hot pan and roll it around to cover the bottom only for each crepe. Turn the crepe over after approximately 15 seconds to finish. If the batter begins to thicken, add additional water to thin. Yields about 24 crepes.
Filling
3 pounds part-skim ricotta cheese
1 whole egg and 2 egg whites, beaten
10-ounce package frozen chopped spinach, thawed and drained
8-ounce package feta cheese, grated
1/2 cup grated locatelli cheese, more if desired
16 ounces grated part-skim mozzarella, more if desired
1/4 cup chopped fresh basil, more if desired
1/4cup chopped parsley, more if desired
1/2 teaspoon salt
1 teaspoon pepper
Recipe
Mix all ingredients in large mixing bowl. Spoon mixture into each shell and roll. Spread your favorite marinara sauce into a large baking pan. Place each manicotti, seam down, into the baking pan and pour additional sauce on top. Bake at 350 degrees for approximately 25 minutes. The shells can be made the previous day by covering with plastic wrap in the refrigerator and the manicotti can be rolled early in the day, placed in the refrigerator, then baked in the oven before serving.
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