Recipe courtesy of Stanley Tucci

Manicotti

Name: Manicotti
Ingredients: 3 large eggs; 1 3/4 cups water; 1 1/2 cups all purpose flour; Kosher salt; Olive oil for the pan; 1 1/2 cups basic tomato sauce, pureed in a blender; 2 pounds whole-milk or part skim ricotta cheese; 1 cup grated mozzarella cheese; 1 large egg; 2 teaspoons chopped fresh parsley leaves; 1/2 cup Besciamella (basic bechamel); 1/2 cup chopped cooked spinach, all liquid squeezed out; Kosher salt; 1/4 cup finely grated pecorino Romano or Parmesan cheese; Grated Pecorino Romano or Parmesan cheese for serving

1 Review

Level: Easy
Nutritional Analysis

Per Serving

Serving Size

1 of 20 servings

Calories

269

Total Fat

18

Saturated Fat

10

Carbohydrates

14

Dietary Fiber

1

Sugar

4

Protein

13

Cholesterol

89

Sodium

564

Ingredients

FOR THE CREPES:

3 large eggs

1 3/4 cups water

1 1/2 cups all purpose flour

Kosher salt

Olive oil for the pan

FOR THE FILLING:

1 1/2 cups basic tomato sauce, pureed in a blender

2 pounds whole-milk or part skim ricotta cheese

1 cup grated mozzarella cheese

1 large egg

2 teaspoons chopped fresh parsley leaves

1/2 cup Besciamella (basic bechamel)

1/2 cup chopped cooked spinach, all liquid squeezed out

Kosher salt

1/4 cup finely grated pecorino Romano or Parmesan cheese

Grated Pecorino Romano or Parmesan cheese for serving

Directions

In a large bowl, beat the eggs until frothy. Beat in a small portion of the water, followed by a small portion of the flour. Continue adding water and flour, beating after each addition, to make a smooth batter. Season with salt. Line a baking sheet with waxed paper or plastic wrap. Set aside. Brush a 8-inch crepe pan or nonstick pan with olive oil. Warm the pan over medium high heat. Pour 1/4 cup of the batter into the pan. Swirl the batter around the pan to evenly coat the bottom, and pour any excess batter into the bowl. The batter should cover the bottom of the pan in a thin layer. Cook the crepe until bubbles appear, about 1 minute. Flip the crepe over and cook the other side for an additional minute. Remove to the prepared baking sheet and continue cooking crepes, placing waxed paper or plastic wrap over each one on the baking sheet. (If the crepes begin to stick to the pan, brush it with more oil.) With this batter you will be able to make 24 crepes. Preheat the oven to 350 degrees. Divide 1/2 cup of the tomato sauce between 2 large baking dishes, and spread to cover the bottom with a thin layer. In a large bowl, stir together the ricotta, mozzarella, egg, parsley, besiamella, and spinach. Stir in 1 tablespoon of the Romano cheese and season with salt. Spread a rounded tablespoon of the filling across the bottom third of one crepe. Roll the crepe closed and place, seam side down, in one of the prepared baking dishes. Continue filling crepes and arranging them in the baking dishes, making sure that their sides don't touch. Spread a generous teaspoon of tomato sauce across the top of each crepe. Sprinkle with the remaining 3 tablespoons Romano cheese. Cover the baking dishes with aluminum foil and bake until the crepes puff, about 20 minutes. Remove the foil and bake until lightly browned, about 5 minutes. Serve immediately, with remaining warm tomato sauce and grated Romano or Parmesan cheese if desired.;