A bit about the recipe. I made this recipe up sometime last year. After quite a few variations of manicotti I finally came up with the best recipe after tweaking and twisting a few others. Over all I really enjoy this recipe. I add any sort of left over meats or veggies I have to the filling, and use a cream sauce or any other type of sauce I have leftover in my fridge. A few month ago I used salsa with surprisingly good results. My Mom loves the version with chicken and alfredo sauce.
Shells before baking
Shells
1 cup flour
1 cup milk
1 beaten egg
1/2 teaspoon salt
1. Mix all ingredients together in a bowl, blending and stirring until you have a smooth batter.
2. Place a small 13 cm (or 6 inch) dry non-stick skillet over moderate heat.
3. Ladle out 1/4 cup batter into the heated pan, and swirl to cover the bottom.
4. The crepe should set almost instantly.
5. As soon as the edges begin to dry and pull away from the pan, remove the crepe (this can be done with the fingers) and turn it over allowing the other side to cook quickly.
6. You can freeze all the leftover shells you don't use. Just zap in the microwave for a bit when you need it.
Before going in the oven
Manicotti
1 1/2 cups pasta sauce (divided)
1 cup ricotta cheese
3/4 cup moz. cheese shredded
1/4 cup parm. cheese grated
1 egg beaten
1 teaspoon italian seasoning or garlic powder
4 cannelloni tubes
1/2 cup cooked chicken shredded (if you want it, or any other cooked meat)
1. Spread 1/2 cup sauce in a small lightly greased casserole dish.
2. Combine all cheeses and eggs (and optional seasoning) in a bowl.
3. Place in manicotti shells; roll up shells and place seem side down into the casserole dish.
4. Pour remaining sauce on top.
5. Bake at 350°F for about 30 to 40 minutes, covered with foil.
6. Sprinkle with extra Parmesan cheese if you like and return to oven for about 5 more minutes.
After coming out of the oven
Ease of execution: 6/10 (if making the shells yourself)Taste: 9/10
Health: 5/10
No comments:
Post a Comment