Ingredients
- For the Shells:
- 6 eggs
- 1 3/4 cups flour
- 18 oz water
- Also have ready your favorite tomato sauce or gravy
- Filling:
- 3 cups ricotta cheese
- 2 cups grated parmesan, separated into
- 1 cup each
- 8 ounces shredded mozzarella cheese
- 2 large eggs, lightly beaten
- 3/4 teaspoon table salt
- 1/2 teaspoon freshly ground black
- pepper
- 2 tablespoons freshly chopped parsley
- leaves
- 2 tablespoons freshly chopped basil
- leaves
Preparation
Step 1
For the shells:
Beat eggs with whisk. Add flour and water; beat until fluffy. butter a small non-stick pan, pour in a small amount of batter just to coat the bottom of hot pan. Cook until a glaze appears. Loosen edges with a knife and slide out onto waxed paper. Rebutter pan between every 2 to 3 shells. Set aside and cool.
For filling:
Mix all ingredients together in a large bowl. Prepare your baking pan by placing a layer of your favorite tomato sauce on the bottom of the pan. Place some filling down the center of the shell. Roll tight. Place the manicotti in the pan, close to each other. Repeat with all the shells. Then sprinkle another cup of grated parmesan cheese on top. Then another layer of sauce. Bake at 350 until heated through, about 45 minutes.