Wednesday, September 24, 2014


Our family does not make manicotti with store bought shells; instead, we make our own shells and of course our own filling. Once you have made your tomato sauce, you are ready to begin!

Ingredients for shells:

1           eggs
1           cups of water
2       cups of flour


Beat eggs first, then add water and then flour.  Continue to mix till you have a pancake consistency. Make these in a small frying pan and pour in enough mixture to make crepe style pancakes, another words not too thick.

Ingredients for filling:
1           lb. ricotta
1           egg
1           cup mozzarella , shredded
2           tbs. grated cheese
1           tbs. chopped parsley
salt  &  pepper to taste


Mix all ingredients.  Place one tablespoon of filling inside each manicotti. Fold in both sides, creating your manicotti.  Place fold side down on a pan, which has been prepared with tomato sauce (this has already been cooked) and cheese.  Pour more tomato sauce on top of  each manicotti and add more cheese and mozzarella. Bake in a 375ยบ preheated oven for 10 – 15 minutes, as long as the cheese has melted and the sides of the pan have created a  gentle  boil with the tomato sauce.
This recipe creates a soft shell that is light and easy to digest.  Unlike the store bought, these take very little time to bake.  One little secret, though, is to make double the amount you would make if you had purchased them, because they’re not as heavy.
© Natala Orobello

No comments: