- Level: Intermediate
- Total: 3 hr 40 min
- Active: 2 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 479
- Total Fat
- 27 g
- Saturated Fat
- 12 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 31 g
- Cholesterol
- 156 mg
- Sodium
- 546 mg
- Level: Intermediate
- Total: 3 hr 40 min
- Active: 2 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 479
- Total Fat
- 27 g
- Saturated Fat
- 12 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 31 g
- Cholesterol
- 156 mg
- Sodium
- 546 mg
Ingredients
Tomato sauce:
Filling:
Crepes:
Directions
- For the tomato sauce: Cook the ground sirloin in a pan over medium heat until it is cooked through, about 10 minutes. Meanwhile, heat the oil in a large pan over medium heat. Add the mushrooms and half the onion and saute, about 8 minutes. Drain and set aside.
- Combine the tomatoes, garlic and remaining onion in a blender and pulse until the mixture is smooth. Transfer to a large stock pot over medium heat. Add the sugar, crushed red pepper, salt, basil, sirloin and mushroom mixture. Bring to a boil and simmer until slightly thickened. Set aside.
- For the filling: In a large bowl, combine the ricotta and eggs with a spoon. Add the Parmesan, parsley and pepper, and mix well. Set aside.
- For the manicotti crepes: In a large mixing bowl, whisk together the flour and egg. Add the milk and 1/4 cup water and combine.
- Spray a nonstick pan with cooking spray and heat over medium heat. Pour or scoop 2 to 4 tablespoons batter into the pan. Tilt the pan in a circular motion so that the batter coats the bottom of the pan evenly. Cook the crepe until the bottom is a light brown, about 2 minutes. Loosen with a rubber spatula, flip over and cook the other side. Repeat this process with the rest of the batter. Set crepes aside.
- Preheat the oven to 350 degrees F.
- Fill the crepes: Place 2 to 3 tablespoons of the ricotta filling in the middle of each crepe and roll up. Place the crepes, seam-side down, in an 11-by-17-inch baking dish. Cover the crepes with tomato sauce then sprinkle with a thin layer of Parmesan. Bake until bubbly, about 45 minutes. Serve warm.
