MANICOTTI FROM SCRATCH RECIPES

HOMEMADE MANICOTTI RECIPE: HOW TO MAKE IT

Homemade Manicotti Recipe: How to Make It image

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

Total Time 01 hours 50 minutes

Prep Time 01 hours 10 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

CREPE NOODLES:
1-1/2 cups all-purpose flour
1 cup whole milk
3 large eggs
1/2 teaspoon salt
FILLING:
1-1/2 pounds ricotta cheese
1/4 cup grated Romano cheese
1 large egg
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Grated Romano cheese, optional

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, FatContent 22g fat (11g saturated fat), CholesterolContent 201mg cholesterol, SodiumContent 1128mg sodium, CarbohydrateContent 44g carbohydrate (17g sugars, FiberContent 3g fiber), ProteinContent 27g protein.

CREPES-STYLE MANICOTTI RECIPE - NYT COOKING

Crepes-Style Manicotti Recipe - NYT Cooking image

For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce. So you say: “Manicotti? That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it? Besides, Thanksgiving also represents an American expression of abbondanza, the Italian concept of too-muchness that makes a meal feel epic. Here, courtesy of Reservoir Tavern, which has been serving customers in the Boonton area since 1936, comes a recipe for baked manicotti that uses crepes in place of pasta. Nicola Bevacqua, a member of the family that owns the place, said that his own family digs into this melted-cheese masterwork each holiday, as do the New Jersey locals who drop by to pick it up. The crepes, he assured us, “are light and airy and will leave you plenty of room for the turkey.”

Provided by Jeff Gordinier

Total Time 3 hours

Yield 10 to 12 servings

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil
1 large white onion, finely chopped
5 garlic cloves, minced
2 (28-ounce) cans crushed tomatoes
1 (6-ounce) can tomato paste
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1/8 teaspoon sugar
4 fresh basil leaves, minced
8 large eggs
1 1/2 cups all-purpose flour
1 1/8 teaspoon kosher salt
2 tablespoons vegetable oil
2 pounds ricotta
2 cups shredded mozzarella (from about 10 ounces)
1 cup grated Parmesan (from about 2 ounces)
1 tablespoon minced fresh flat-leaf parsley
1/8 teaspoon grated nutmeg
1 cup grated pecorino Romano (from about 2 ounces), plus more for serving

Steps:

For the marinara sauce:
For the crepes and filling:

Nutrition Facts : @context http//schema.org, Calories 474, UnsaturatedFatContent 12 grams, CarbohydrateContent 30 grams, FatContent 28 grams, FiberContent 4 grams, ProteinContent 28 grams, SaturatedFatContent 14 grams, SodiumContent 874 milligrams, SugarContent 9 grams, TransFatContent 0 grams

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