Homemade Manicotti

November 26, 2007 at 5:26 pm · Filed under Italian, Pasta

Read my review of this recipe.

Ingredients:

For the Crepes:

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • pinch of salt
  • 3 eggs
  • 1 cup milk (more or less as needed)
  • 2 tablespoons melted butter, plus 1 tablespoon for cooking

For the Filling:

  • 10 ounces frozen spinach, thawed and well drained
  • 15 ounces ricotta cheese
  • 1 cup shredded cheese (Mozzarella, Monterrey Jack, Havarti, ect), about 4 ounces
  • 1 cup freshly grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped parsley

For the sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 28 ounces canned tomatoes (crushed, diced, stewed, ect)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1/2 teaspoon sugar
  • Salt and pepper, to taste

Directions:

For the crepes: Whisk the flour, salt, eggs, milk, and melted butter together. Add enough milk to give the batter the consistency of heavy cream. Let the batter rest for 30 minutes. When ready to fry, heat a small skillet over medium-high heat and rub lightly with butter. Pour enough batter into the pan to just cover the bottom, tilting the pan to move the batter around. Cook until lightly brown and dry on top, 30 to 60 seconds. Remove from the pan and stack between layers of waxed paper. This recipe using 12 crepes. If there are extras, they can be stored tightly wrapped in waxed paper.

For the filling: Mix the spinach, ricotta, cheese, 1/3 cup Parmesan, garlic powder, and parsley in a bowl.

For the sauce: Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.

To assemble: Cover the bottom of a 9×13 baking dish with about 1 cup of marinara sauce. Divide the filling between the crepes, carefully roll them up, and then place them seam side down in the baking dish. Cover with the remaining marinara sauce and sprinkle with the remaining Parmesan cheese. Bake in a 350 degree oven for about 30 minutes, or until bubbly.

Serves 6 people.

Nutrition:

Substitutions:

My own concoction.

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