HOMEMADE MANICOTTI
These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. -Sue Ann Bunt, Painted Post, New York
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
Nutrition Facts : Calories 480 calories, Fat 22g fat (11g saturated fat), Cholesterol 201mg cholesterol, Sodium 1128mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 3g fiber), Protein 27g protein.
HOMEMADE CREPE-STYLE MANICOTTI
Contrary to popular opinion, traditional versions of manicotti ("sleeves" in Italian) are made using fresh pasta sheets or crepes, which gives the dish its namesake drape, unlike when made with the store-bought tubes. Thanks to their high egg content, the crepes here are a sort of hybrid of the two in that they resemble fresh pasta but are super light and tender. They are also simple to make and to stuff (no more cracked pasta shells!). Resist the urge to cook the crepes in a nonstick skillet, which can cause scorching; a stainless steel pan is your best bet, allowing them to steam without the slightest sticking. One update to some original versions is that the filling is bound with mozzarella rather than an egg to keep the manicotti from being too firm. You can make the crepes and even assemble the whole dish ahead of time and then bake it just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the sauce: Combine the canned tomatoes in a large bowl, reserving the cans. Crush the tomatoes with your hands. Put the olive oil and garlic in a medium saucepan and cook over medium heat, stirring frequently, until the garlic is translucent and fragrant, about 2 minutes. Add the red pepper flakes and cook, stirring, until warm, about 30 seconds, then add the tomatoes. Fill each reserved can halfway with water, swish to collect any remaining tomato juice and add to the pan. Bring to a simmer and cook, stirring occasionally, until thickened, about 35 minutes. Stir in the whole basil sprigs, season with salt and black pepper and remove from the heat. You should have about 6 cups of sauce.
- For the crepes: Puree the eggs, flour, milk, water and 1 teaspoon salt in a blender until smooth. Let rest at room temperature for 30 minutes.
- Heat an 8-inch stainless steel skillet over medium-low heat (see Cook's Note). Pour 1/4 cup of the batter off center into the pan with a ladle or measuring cup, then swirl to coat the bottom. Cook until the crepe looks dry and pulls away from the sides of the pan, 1 to 2 minutes per side. The crepes should not take on any color. (It usually takes one or two tries to get it right so adjust the heat as needed.) Transfer the crepe to a plate. Continue cooking the crepes with the remaining batter, stacking them on the plate when they are done. You should have about 16 good crepes. At this point the crepes can be wrapped tightly and stored on the plate in the refrigerator up to 1 day.
- For the filling: Combine the ricotta, mozzarella, Parmigiano, Pecorino, parsley, nutmeg, 1 teaspoon salt and 3/4 teaspoon pepper.
- To assemble, preheat the oven to 375F. Cover the bottom of each of two 9-by-13-inch baking dishes with 1 1/2 cups sauce (it is fine to also add the basil sprigs to the bottom of the dish if you like). Divide the filling among the crepes (about 1/4 cup each) and spread it in a line down the center of each crepe. Roll the crepes into cylinders (leaving the ends open) and fit them snugly in the baking dishes, seam-side down. Spoon 1 cup of the sauce in a line down the center of each baking dish (it will only partially cover the crepes). The manicotti can be assembled up to this point, covered tightly and refrigerated overnight; remove the covering before baking.
- Cover the baking dishes with lids or aluminum foil and bake until the filling is heated through and the sauce is bubbling, 20 to 25 minutes. Remove the cover, sprinkle with some Parmigiano and continue to bake until the cheese is melted and the edges are light brown, 5 to 10 minutes more. Heat the remaining sauce in a small saucepan or the microwave and serve alongside the manicotti.
MANICOTTI SHELLS
Fill with your favorite filling, fold over sides and bake with sauce and cheese.
Provided by DianeW
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Mix together: flour, water, eggs and salt to make a thin, smooth batter. Pour about 1/4 cup batter onto lightly greased griddle. Cook until top forms film.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 48.3 g, Cholesterol 279 mg, Fat 8.1 g, Fiber 1.7 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 251.6 mg, Sugar 0.7 g
CHEESY MANICOTTI CREPES
This entree may lack meat but it's loaded with three cheeses! Using homemade crepes instead of manicotti shells makes it special for holidays and other gatherings.-Lori Henry, Elkhart, Indiana
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 12 servings.
Number Of Ingredients 25
Steps:
- In a large saucepan; combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is reduced to 5 cups, stirring occasionally. , Meanwhile, in a large bowl, beat eggs and water. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. In a large bowl, combine filling ingredients. Cover and refrigerate. , Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, using remaining oil as needed. When cool, stack crepes with waxed paper or paper towels in between., Spread about 1/4 cup filling down the center of each crepe; roll up and place 12 crepes in each of two greased 13x9-in. baking dishes. Spoon sauce over top. Cover and bake at 350° for 45-50 minutes or until a thermometer reads 160&d
Nutrition Facts : Calories 410 calories, Fat 23g fat (10g saturated fat), Cholesterol 185mg cholesterol, Sodium 1313mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 4g fiber), Protein 23g protein.
More about "fresh made manicotti or cannelloni crepes shells recipes"
HOMEMADE MANICOTTI WITH CREPES (CRESPELLE) - COOKING …
From cookingwithmammac.com
4.6/5 (33)Total Time 2 hrsCategory DinnerCalories 571 per serving
- For the crepe batter, add the eggs and water to a large mixing bowl. Beat with a mixer on low, just until combined.
- Thaw the frozen spinach in the microwave. Heat it one minute at a time, until it’s thawed. Drain the spinach in a fine-mesh strainer and let it sit while you make the rest of the filling.
- When the crepes are cooked and cooled off, you can assemble the manicotti. Preheat your oven to 350°F. Grease a 10x15 baking pan (or two 9x13 pans) with cooking spray. Add a layer of tomato sauce to the bottom of your baking pan(s).
MANICOTTI IS THE GREATEST RECIPE OF ALL TIME | BON APPéTIT
From bonappetit.com
SPINACH AND RICOTTA CANNELLONI RECIPE (MANICOTTI)
From thespruceeats.com
JAIME AND JEN DISH: HOMEMADE MANICOTTI SHELLS | CANNELLONI …
From pinterest.com
CLASSIC MANICOTTI RECIPE - WILL COOK FOR SMILES
From willcookforsmiles.com
HOW TO MAKE CANNELLONI - LA CUCINA ITALIANA
From lacucinaitaliana.com
MANICOTTI VS CANNELLONI: WHAT’S THE DIFFERENCE?
From benedettocambridge.com
FRESH-MADE MANICOTTI OR CANNELLONI CREPES SHELLS RECIPE
From pinterest.com
SPINACH BEEF CANNELLONI (MANICOTTI) | RECIPETIN EATS
From recipetineats.com
HOMEMADE ITALIAN MANICOTTI SHELLS | WHAT'S COOKIN' ITALIAN STYLE …
From whatscookinitalianstylecuisine.com
CREPES-STYLE MANICOTTI RECIPE - NYT COOKING
From cooking.nytimes.com
HOME COOKING: MAKING MANICOTTI FROM SCRATCH #HOMECOOKINGLCI
From lacucinaitaliana.com
AUTHENTIC ITALIAN MANICOTTI RECIPE - SAPORITO KITCHEN
From saporitokitchen.com
AUTHENTIC ITALIAN MANICOTTI WITH THREE CHEESES - CHRISTINA'S CUCINA
From christinascucina.com
BAKED BEEF AND CHEESE MANICOTTI (CANNELLONI) - SKINNYTASTE
From skinnytaste.com
CHRISTMAS MANICOTTI | KITCHN
From thekitchn.com
MANICOTTI - LIDIA
From lidiasitaly.com
HOMEMADE BAKED STUFFED MANICOTTI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
MANICOTTI CANNELLONI SHELLS | COOKING ITALIAN WITH JOE - YOUTUBE
From youtube.com
HOW TO MAKE CANNELLONI SHELLS RECIPES
From tfrecipes.com
MANICOTTI CREPES RECIPE (PASTA SQUARE ALTERNATIVE)
From treatdreams.com
MANICOTTI RECIPE | BON APPéTIT
From bonappetit.com
CANNELLONI VS MANICOTTI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE MANICOTTI RECIPE - SKINNYTASTE
From skinnytaste.com
SPINACH RICOTTA MANICOTTI (CANNELLONI) - CAFE DELITES
From cafedelites.com
HOW TO MAKE CREPE-STYLE MANICOTTI - SERIOUS EATS
From seriouseats.com
MANICOTTI VS CANNELLONI: WHICH IS LARGER?
From benedettocambridge.com
CANNELLONI PASTA SHELLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN CANNELLONI - COOKING FOR KEEPS
From cookingforkeeps.com
CREPE MANICOTTI WITH VEAL RAGù RECIPE - SERIOUS EATS
From seriouseats.com
CHEESE CANNELLONI {STUFFED WITH RICOTTA} - SPEND WITH PENNIES
From spendwithpennies.com
MANICOTTI SHELLS RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CANNELLONI OR MANICOTTI – THE PASTA PROJECT
From the-pasta-project.com
MANICOTTI CANNELLONI SHELLS (CREPES) - COOKING ITALIAN WITH JOE
From cookingitalianwithjoe.com
EASY EGGLESS CHEESE MANICOTTI - MOMMY'S HOME COOKING
From mommyshomecooking.com
FRESH MANICOTTI SHELLS RECIPES
From tfrecipes.com
SPINACH RICOTTA CANNELLONI RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CANNELLONI VS MANICOTTI: WHAT'S THE DIFFERENCE? - ITALIAN GARDEN
From italiangardensmtx.com
MANICOTTI - ANG SARAP
From angsarap.net
BEST HOMEMADE MANICOTTI RECIPE - HOW TO MAKE CREAMY RICOTTA …
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #main-ingredient #preparation #healthy #5-ingredients-or-less #pasta #easy #dietary #pasta-rice-and-grains #manicotti
You'll also love