CHRISTMAS EVE MANICOTTI
My mother is full-blooded Sicilian. Christmas Eve we celebrated the Vigil and had 7 fish dishes. Since my children were not super fans of anything more than shrimp, I made manicotti to add to the squid and octopus they didn't like. The crepes and the fluffy cheese and spinach filling are sure to satisfy vegetarians as well.
Provided by Fantasy Gardener and Chef
Categories World Cuisine Recipes European Italian
Time 3h
Yield 8
Number Of Ingredients 18
Steps:
- Whisk 4 eggs and 1/4 teaspoon salt together in a bowl; gradually whisk flour into eggs, alternating with milk, to make a smooth batter. Whisk melted butter into batter; refrigerate at least 1 hour.
- Pour vegetable oil into a small bowl. Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Ladle in enough batter to lightly cover the bottom of the skillet, about 1/4 cup; swirl skillet to cover bottom completely. Cook crepe until it turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crepes from sticking; set cooked crepes aside between layers of waxed paper.
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly mix spinach, ricotta cheese, cream cheese, Parmesan cheese, parsley, green onion, onion powder, oregano, 1/2 teaspoon salt, and 2 eggs in a bowl until filling is thoroughly combined.
- Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place a crepe onto a work surface and spoon about 3 tablespoons filling, or more as needed, in a line down the center of each crepe. Roll crepe over filling and set into sauce in pan; repeat with remaining crepes and filling, laying filled crepes into pan. Spread remaining marinara sauce over filled crepes. Sprinkle with mozzarella cheese.
- Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 42.1 g, Cholesterol 203.1 mg, Fat 26.4 g, Fiber 3.7 g, Protein 25.1 g, SaturatedFat 13.7 g, Sodium 886.4 mg, Sugar 10.1 g
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Hammad Hammad
[email protected]This is the best manicotti recipe I've ever tried! It's so easy to make and the results are amazing.
Begam Thapa
[email protected]I've made this dish several times and it's always a hit. The leftovers are just as good as the first night.
Ayub Abdullahi
[email protected]This was a delicious and easy-to-make dish. I will definitely be making it again.
FNS_.WIZARD
[email protected]I made this dish exactly as the recipe stated and it turned out great! The only thing I would change is to add a little more salt to the sauce.
Erastus Funny
[email protected]I'm not a huge fan of ricotta cheese, but I really enjoyed this dish. The spinach and sun-dried tomatoes helped to balance out the flavor.
Tabatha Williams
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
janet wambui
[email protected]I made this dish for a potluck and it was gone in minutes! Everyone loved it.
Khema Chaudhary
[email protected]I've been making manicotti for years, but this is the best recipe I've ever tried. The addition of spinach and sun-dried tomatoes really takes it to the next level.
Saif Jani
[email protected]This is my new favorite manicotti recipe! The ricotta cheese filling is so smooth and creamy, and the sauce is perfectly seasoned. I highly recommend this recipe.
Faique 24chogle
[email protected]I made this dish for Christmas Eve dinner and it was a huge hit! The manicotti shells were perfectly cooked and the filling was creamy and flavorful. I will definitely be making this again.