Marco's Gramma's Manicotti
Author: Pizza Today
Recipe type: entrees
Ingredients
- 5 pounds ricotta
- 1 cup Romano cheese
- 1 teaspoon fresh chopped garlic
- 1 tablespoon fresh chopped basil
- 1 tablespoon fresh chopped curly parsley
- 3 eggs
- 1 teaspoon black pepper
- 12 ounces tomato sauce
- Parsley for garnish
- 1 ounce of shredded mozzarella
Instructions
- In a large bowl, beat eggs until fluffy.
- Melt butter and add 2 cups of milk.
- Add butter/milk mixture to eggs.
- Using a mixer, add flour and remaining 2 cups of milk and salt.
- Mix until creamy.
- Add more milk if mixture become too thick.
- Create a crepe by pouring a 2-ounce ladle of batter into a 10-inch non-sitck pan. (see batter recipe below
- Flip only once.
- Cool finished crepes on wax paper.
- Mix all filling ingredients in a large bowl.
- Scoop 2-3 tablespoons of filling mixture into each crepe.
- Place 6 ounces of tomato sauce on a baking pan.
- Place filled and rolled shells seam side down and cover with 6 ounces of tomato sauce.
- Bake 30-40 min. at 350 F. At service, top with parsley and shredded mozzarella.
Marco's Gramma's Manicotti Batter
Author: Pizza Today
Recipe type: Pasta
Ingredients
- 8 eggs
- 1 stick butter
- 4 cups milk
- 4 cups flour
- 1 teaspoon salt
Instructions
- Blend
