Recipe courtesy of Sue Pate
Manicotti
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 621
- Total Fat
- 39
- Saturated Fat
- 22
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 41
- Cholesterol
- 248
- Sodium
- 1306
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
Ingredients
2 to 3 cups tomato sauce
1 pound ricotta
1 egg
Salt and pepper, to taste
Crepes, recipe follows
1 1/2 pounds mozzarella
Crepes:
1 cup of cold water
3 large eggs
1 cup all-purpose flour
Directions
- Preheat oven to 350 degrees. Layer a large ovenproof baking dish with about 1/4 of the tomato sauce. In a medium bowl mix the ricotta with the egg, salt, and pepper. Spread the ricotta on the Crepe in a straight line, fold edges of crepes over. Place in pan, flap side up. Put a thin slice of mozzarella on each manicotti. Pour tomato sauce over all. Bake at 375 degrees for 30 minutes. Serve.
Crepes:
- In a medium bowl whisk eggs and water until smooth. Add flour, 1/4 cup at a time, and stir until smooth. Heat 6-inch skillet on medium heat. Grease skillet lightly. Ladle about 3 tablespoons of batter in skillet and spread it around. Cook until firm, but not brown. Flip crepes out and cool on a paper towel.