Mother's Manicotti Recipe

4.5 2
Mother's Manicotti Recipe
Mother's Manicotti Recipe photo by Taste of Home
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Mother's Manicotti Recipe

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4.5 2
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"MANICOTTI was served as a first course for Easter dinner, and it's so good that we had to remember to save our appetites for the rest of the meal. Instead of using pasta, Mother made crepes, which we helped her fill with smooth ricotta cheese. It was a special holiday treat."
Recommended: Homemade Pasta Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 30 min.

Ingredients

  • CREPES:
  • 1 cup all-purpose flour
  • 1 cup water
  • 2 eggs
  • 1 tablespoon vegetable oil
  • Dash salt
  • FILLING:
  • 1 carton (15 ounces) ricotta cheese
  • 3/4 cup shredded mozzarella cheese
  • 3 tablespoons grated Parmesan or Romano cheese
  • 1 tablespoon chopped fresh parsley
  • 1 egg, beaten
  • 1 jar (28 ounces) spaghetti sauce
  • Additional shredded Parmesan or Romano cheese

Directions

Place flour in a bowl; whisk in water, eggs, oil and salt until smooth. Pour a generous 1/8 cup into a greased hot 8 in. skillet; turn to coat. Cook over medium heat until set; do not brown. Repeat with remaining batter (makes 10-12 crepes). Stack crepes between waxed paper; set aside.
For filling, combine the cheeses, parsley and egg; mix well. Spread half the spaghetti sauce in the bottom of a 12-in. x 8-in. x 2-in. baking dish. Spoon 3 tablespoons of the cheese mixture down the center of each crepe; roll up. Place seam side down over spaghetti sauce; pour remaining sauce over crepes. Sprinkle with Parmesan or Romano cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Mother's Manicotti in Reminisce March/April 1995, p47

Nutritional Facts

1 each: 293 calories, 15g fat (6g saturated fat), 111mg cholesterol, 687mg sodium, 25g carbohydrate (10g sugars, 2g fiber), 16g protein.

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  • CREPES:
  • 1 cup all-purpose flour
  • 1 cup water
  • 2 eggs
  • 1 tablespoon vegetable oil
  • Dash salt
  • FILLING:
  • 1 carton (15 ounces) ricotta cheese
  • 3/4 cup shredded mozzarella cheese
  • 3 tablespoons grated Parmesan or Romano cheese
  • 1 tablespoon chopped fresh parsley
  • 1 egg, beaten
  • 1 jar (28 ounces) spaghetti sauce
  • Additional shredded Parmesan or Romano cheese
  1. Place flour in a bowl; whisk in water, eggs, oil and salt until smooth. Pour a generous 1/8 cup into a greased hot 8 in. skillet; turn to coat. Cook over medium heat until set; do not brown. Repeat with remaining batter (makes 10-12 crepes). Stack crepes between waxed paper; set aside.
  2. For filling, combine the cheeses, parsley and egg; mix well. Spread half the spaghetti sauce in the bottom of a 12-in. x 8-in. x 2-in. baking dish. Spoon 3 tablespoons of the cheese mixture down the center of each crepe; roll up. Place seam side down over spaghetti sauce; pour remaining sauce over crepes. Sprinkle with Parmesan or Romano cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Mother's Manicotti in Reminisce March/April 1995, p47

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