www.InJenniesKitchen.com
Posted January
2010 by Jennifer
Homemade
Manicotti
Makes 8
to 10 filled-pasta shells
For the
pasta
1 large
egg
1 cup
flour
¼
teaspoon salt
¾
cup whole milk, more as needed to thin the batter
canola
oil, to lightly grease pan (see note)
For the
filling
16 ounces
ricotta cheese
1 large
egg, lightly beaten
1 teaspoon
freshly chopped parsley, plus more for garnish
¼
cup freshly grated Parmesan or locatelli cheese
Salt and
freshly ground pepper, to taste
2 cups
marinara sauce
¼
cup grated Parmesan cheese
Add the
pasta ingredients to the bowl of a blender. Blend, adding more milk one
teaspoon at a time, until batter is a thin, almost runny consistency. Heat a
nonstick 8-inch skillet over medium-low heat. Brush pan lightly with oil, if
needed (see note). Hold pan at an angle, and swirl pan as you pour in enough
batter to coat bottom of skillet. Cook 30 to 45 seconds, flip and cook for 15
more seconds. And donÕt forget, the first one or two might end up being
sacrificial until you get the hang of swirling the pan.Transfer to a flat dish
or tray. Repeat with remaining batter.
Preheat
oven to 350¼F. Spread ½ cup of marinara sauce into the bottom of a
9-inch by 13-inch casserole dish. Combine all the filling ingredients in a
medium bowl; mix well. Lay pasta crepes on a flat surface and spoon an event
amount of filling in a long strip down the center of each one. Roll crepes
closed, and place seam-side down into the casserole dish. Evenly pour remaining
sauce over filled crepes. Sprinkle remaining grated cheese over top and bake 20
minutes, until golden and bubbly. Garnish with fresh chopped parsley and serve
immediately.
Note: I decided
to buy a skillet exclusively for making manicotti and crepes, so it wipes clean
with a cloth to preserve the coating, eliminating the need to grease the pan.
Homemade
Manicotti was originally
published at www.InJenniesKitchen.com
URL to article: http://www.injennieskitchen.com/2010/01/homemade-manicotti.html
Questions about
this recipe? Email
me.