Homemade Manicotti

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 6 large eggs
• 3 cups cold water
• 3 tablespoons corn oil
• 1/4 teaspoon kosher salt
• 3 cups all-purpose flour
• 3 lbs ricotta cheese
• 2 lbs shredded low-moisture mozzarella cheese
• 1/2 cup grated cheese, can use either romano or 1/2 cup parmesan cheese
• 1/8 cup chopped fresh parsley
• 6 cups of your favorite tomato sauce

Recipe

• 1 to make the crepes --.
• 2 whisk all the manicotti crepe ingredients together to make a smooth, but very liquidity batter. should be the consistency of a creamy soup.
• 3 heat a 8" non stick skillet on med/high heat. when hot pour 1/4 cup of the crepe batter into the skillet and tilt skillet to spread batter evenly on bottom of entire skillet. see photo.
• 4 cook til the crepe starts to look dry and til the edges start to pull away from the skillet. this should take about 1 minute. then with a spatula, gently flip the crepe. cook the other side for about 20 seconds.
• 5 remove from skillet and repeat process til all the crepes are done. stack them as you would pancakes. see photo.
• 6 to make the filling --.
• 7 mix together the ricotta, grated romano or parmesan, parsley and half the mozzarella.
• 8 fill each crepe with 3 tablespoons full of filling, by placing the filling in the center of the crepe.
• 9 then fold each side of the crepe over the filling, overlapping the crepe slightly. see photo.
• 10 place seam side down on a large baking dish or aluminum foil tray. placing them right next to each other.
• 11 pour about 1/4 cup of tomato sauce over each manicotti. then sprinkle with remaining mozzarella.
• 12 bake uncovered at 400 degrees for about 20 minutes or till cheese has melted and manicotti are heat through.
• 13 serve warm with extra grated romano or parmesan cheese on top, if desired.