Fresh Homemade Manicotti

The word ‘stuffed’ (when describing a dish,) typically conjures up visions of savory cheeses, spinach, and a variety of other delectable ingredients – delicately wrapped inside a piece of tender meat or hearty pasta.  Today I made homemade manicotti shells, a la crepe-style, and stuffed them with a mixture of Ricotta and Parmesan cheeses, spinach, toasted pine nuts, and crispy pancetta!  (Add anything you’d like – mushrooms and/or sun-dried tomatoes would have also been tasty!  Leave out the pancetta for your vegetarian friends.)  A real show-stopper, especially when your guests find out you made the manicotti shells!  It honestly couldn’t be easier:  Make the batter, quick griddle the manicotti shells/crepes, mix up the filling – and you’re ready to roll, literally!

Manicotti - Ready to Bake

Manicotti – Ready to Bake

Manicotti - Crepe-Style

Manicotti – Crepe-Style

Manicotti - Stuff and Roll 'Em Up

Manicotti – Stuff and Roll ‘Em Up

1.5 Cups Flour, 1.5 Cups Milk, 6 Eggs – Whisk together until smooth – drop onto lightly greased skillet or griddle – making thin crepe-style manicotti shells.  They cook very quickly – maybe a minute or two with a quick flip.  Remove from pan to parchment-lined sheet pan.

Spread filling in a thin layer, roll ’em, and place in a baking dish with sauce on the bottom.  Top with additional sauce and cheese, and it’s ready for the oven.  375 F (Covered – 30 Minutes) Remove foil and continue baking until bubbly and golden-brown!  Buon Appetito!

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One Comment on “Fresh Homemade Manicotti”

  1. Sylvia says:

    You da man!

    Sent from my iPhone

    >


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