From the kitchen of Connie Putano
Manicotti crepes:
4 eggs
1/4 tsp salt
1 c flour
1 c water
Mix until smooth.
This makes a thin batter.
Heat pan on med heat & lightly coat with oil.
Only add more oil if manicotti stick.
Spread 1 Tbsp of batter, with back of spoon, to form a very thin circle.
It cooks quickly.
If the batter balls rather than spreads nicely,
wipe pan with paper towel to soak up excess oil.
Turn over when edges start to dry/ curl.
Should be lightly browned.
Stack cooked manicotti on a plate.
Manicotti Filling:
2 lb whole ricotta (4c)
4 eggs
3/4 tsp salt
1/4 tsp pepper
2 Tbsp parsley
1/3 c romano cheese
Combine.
Spread 1 Tbsp filling down center of shell.
Fold edges in.
Place folded side down, in a shallow pan coated with sauce, making only one layer.
Generously spread sauce over manicotti.
Top with grated romano.
Cover with foil.
Bake @ 375 for 25 minutes.
Makes 24-30 manicotti
These freeze great.
Just place unbaked, filled manicotti, folded side down, on a sheet lined with wax paper.
Place in freezer until firm. Put in freezer bag.
No need to thaw before baking. Follow same directions.
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