MANICOTTI
Steps:
- To make the crepes, in a blender, combine the flour, water, eggs, and salt and blend, scraping down the sides of the bowl, until the batter is smooth. Transfer to a bowl. Heat a 6 to 7-inch skillet over moderately high heat until hot. Brush the skillet with about 1 teaspoon of the olive oil to coat well and heat the oil until hot. Pour 1/4 cup of the batter into the center of the skillet and lift and tilt the pan to coat the bottom with a thin layer. Cook until the batter is set and the underside is golden, about 1 minute more, and invert onto a plate. Make additional crepes with the remaining batter in the same manner. Crepes may be made 1 day ahead. Cover and chill. Freeze for up to 1 month. Defrost in the refrigerator before using.) Preheat the oven to 350 degrees. Lightly oil a large shallow baking dish.
- To make the filling, in a bowl combine all of the ingredients, except for the sauce.
- To assemble, lay each crepe on a work surface, attractive side down, spoon 3 tablespoons of the filling down the center, and fold in the edges to enclose the filling. Fill the remaining crepes in the same manner. Spoon 1 to 1 1/2 cups of marinara sauce into the flameproof baking dish in an even layer. Arrange the crepes, seam side down, in the dish and spoon on enough of the remaining sauce to coat the crepes. (The dish may be assembled several hours or 1 day ahead. Cover and chill. Allow longer baking time if refrigerated.) Bake for 15 minutes, or until the crepes are heated through and their edges are slightly crisp. Sprinkle with additional Parmesan to taste and put the crepes under the broiler, about 3 to 4 inches from the heat, for 2 minutes, or until the top is golden.
- In a deep skillet set over moderate heat, heat the olive oil until hot. Add the garlic and onion and cook, stirring occasionally, until they're pale golden, 5 to 7 minutes. Add the tomatoes, oregano, and salt and pepper to taste, and simmer, stirring occasionally, until the tomatoes have reduced and separated from the oil, 15 to 20 minutes. Add the red pepper to taste, if desired and simmer for 2 minutes more.
- Yield: makes 4 to 6 servings
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Jess Benford
[email protected]This recipe was a total disaster. The manicotti shells didn't cook properly and the filling was runny. I had to throw the whole thing away.
meme memo
[email protected]This recipe was a hit! The manicotti was cooked perfectly and the filling was delicious. I will definitely be making this again.
Emma Koonce
[email protected]This was the worst manicotti recipe I've ever tried. The filling was bland and the pasta was overcooked. I will never be making this again.
Sofia Sowles
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Simply Froggi
[email protected]This recipe was amazing! The manicotti was cooked perfectly and the filling was cheesy and flavorful. I will definitely be making this again.
Laxman Poudyal
[email protected]I'm not sure what went wrong with this recipe, but my manicotti turned out terrible. The filling was watery and the pasta was mushy. I had to throw the whole thing away.
Md Nupur
[email protected]This recipe was a bit of a challenge, but it was worth it in the end. The manicotti turned out great and my family loved it. I will definitely be making this again.
Suhag mia
[email protected]I loved this manicotti recipe! It was easy to follow and the results were delicious. The filling was cheesy and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.
Samikshya Magar
[email protected]This recipe was a total fail. The filling was bland and the pasta was undercooked. I had to doctor it up with a lot of extra spices and sauce to make it edible.
jumana.k k
[email protected]I'm not a big fan of manicotti, but I thought this recipe was pretty good. The filling was tasty and the pasta was cooked well. I would definitely make this again if I was in the mood for manicotti.
want to be a scientist
[email protected]This was one of the best manicotti recipes I've ever tried. The filling was creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making this again and again.
Kevin Bersamin
[email protected]I thought this recipe was just okay. The filling was good, but the pasta was a little dry. I might try it again with a different type of pasta.
Xender Baigal
[email protected]This recipe was a disaster! The manicotti shells didn't cook properly and the filling was runny. I had to throw the whole thing away.
Sk Nazmul Sakib
[email protected]I wasn't impressed with this recipe. The filling was bland and the pasta was overcooked. I won't be making this again.
Jin X
[email protected]The manicotti turned out great! I made a few changes to the recipe, such as using a different type of cheese and adding some spinach to the filling. It was a delicious and satisfying meal.
Asif King
[email protected]This was my first time making manicotti and it was easier than I thought it would be. The recipe was easy to follow and the results were delicious.
Jokis Jokis
[email protected]I've made this recipe several times now and it always turns out great. It's a bit time-consuming, but it's worth it for a special occasion.
Rana Mashood
[email protected]This manicotti recipe was a hit with my family! The filling was cheesy and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.