Homemade Manicotti

These are crepe based manicotti that are a lovely and decadent alternative to the traditional stuffed pasta.

Crepes

• 4 eggs
• 1 cup flour
• 1/2 cup water
• 1/2 tsp salt

Add the eggs to a blender and blend until lightened and frothy. Next add the other items and blend until smooth. Batter should be loose enough to pour and cook into thin crepes. If needed add water to thin a little at a time. Lightly grease a small non-stick skillet and heat over medium heat, pour a small amount of batter into the skillet and swirl the pan around to create a thin layer on the bottom. Let the crepe cook until the top side has set and is dry to the touch. Then invert the pan over a clean towel to turn out the crepe. Continue until you run out of batter. Should make about 15 crepes.

Filling

• 15oz whole milk ricotta
• 1/2 tsp salt
• 1/4 tsp dried basil
• 1 beaten egg
• 3 tbsp grated pecorino

Whisk the ingredients together until well blended.

Assembly

• 3 cups marinara or meat sauce (recipe: https://mangiavita.com/2024/01/15/pasta-bolognese/ )
• 2 cups shredded mozarella

Put about 2 tbsp of the filling in the center of each crepe and fold the 2 sides in. Place each crepe, seam side down, in a lightly sauced large baking dish. Put them next to each other, but do not overlap as the crepes are very delicate. Once all are in the pan cover with a generous layer of sauce and sprinkle mozzarella cheese over the top. Bake at 350 degrees until warmed through and bubbly, about 20 minutes. Serve with extra sauce and some garlic bread on the side. Enjoy!