MARILYN'S MANICOTTI
Provided by Marilyn B. Leone
Categories Blender Food Processor Cheese Tomato Bake Mozzarella Ricotta Basil Prosciutto Bon Appétit California
Yield Serves 8
Number Of Ingredients 24
Steps:
- For sauce:
- Chop tomatoes in processor. Heat oil in heavy medium saucepan over medium heat. Add garlic and cook until soft (do not brown), about 1 1/2 minutes. Stir in tomato paste, then tomatoes, basil and salt. Simmer until sauce thickens, stirring occasionally, about 30 minutes. Set aside.
- For filling:
- Beat ricotta in medium bowl until smooth and creamy. Mix in 1 cup Romano cheese, eggs, prosciutto and minced fresh parsley.
- For Crepes:
- Mix eggs and water in blender. Add flour and blend batter until smooth. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Heat crepe pan or heavy small skillet over medium-high heat. Brush pan lightly with olive oil. Remove pan from heat. Stir batter and ladle 2 tablespoons into corner of pan, tilting so batter just coats bottom. Return excess batter to bowl. Cook crepe until bottom is set (do not brown), about 5 seconds. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 seconds. Repeat with remaining batter, stirring occasionally. (Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.)
- For Assembly:
- Preheat oven to 350°F. Spoon 2 1/2 tablespoons filling down center of crepe. Place 1 mozzarella strip atop filling. Fold both sides of crepe over filling. Arrange seam side down in large baking dish. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover crepes and sauce separately and refrigerate 1 day or freeze up to 2 weeks. Bring crepes to room temperature before baking. Rewarm sauce over low heat, stirring occasionally.)
- Stir whole basil leaves into sauce. Pour sauce over crepes. Sprinkle lightly with additional Romano cheese. Cover tightly with foil. Bake until heated through, about 35 minutes.
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Chiddy Panther
[email protected]This recipe was a bit bland for my taste, but I added some extra spices and it turned out great! The manicotti were cooked perfectly and the sauce was very flavorful. I will definitely be making this recipe again.
Alice Theuma
[email protected]I'm a vegetarian, so I made this recipe with tofu instead of ricotta cheese. The manicotti were delicious and the sauce was perfect. I will definitely be making this recipe again.
LaTasha Carter
[email protected]I made this recipe for my Italian grandmother and she loved it! She said it was the best manicotti she had ever had. I will definitely be making this recipe again.
Opal Weisbeck
[email protected]This recipe was a bit too cheesy for my taste, but my family loved it. The manicotti were cooked perfectly and the sauce was very flavorful. I will definitely be making this recipe again, but I will use less cheese next time.
ROBIUL PRODHAN
[email protected]I'm not a fan of ricotta cheese, but I decided to give this recipe a try anyway. I'm so glad I did! The manicotti were delicious and the sauce was perfect. I will definitely be making this recipe again.
Sojib
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved the manicotti and asked for the recipe. I will definitely be making this recipe again.
Rakib Rayhan
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it! The manicotti were delicious and the sauce was perfect. I will definitely be making this recipe again for special occasions.
touhid Khan
[email protected]I was looking for a new manicotti recipe and this one caught my eye. I'm so glad I tried it! The manicotti were cooked perfectly and the filling was creamy and flavorful. The sauce was also very tasty. I will definitely be making this recipe again.
Scott A. whetsell
[email protected]This was a delicious and easy recipe to follow. I made it for my family and they loved it. The manicotti were cooked perfectly and the filling was creamy and flavorful. The sauce was also very tasty. I will definitely be making this recipe again.
Hailey Croome
[email protected]I've made this recipe several times and it's always a hit. The manicotti shells are always cooked perfectly and the filling is creamy and delicious. The sauce is also very flavorful. I highly recommend this recipe!
Angel Alfaro
[email protected]I made this dish for a party and it was a huge success! Everyone loved the manicotti and asked for the recipe. I will definitely be making this dish again.
Singer Rayhan
[email protected]This was my first time making manicotti, and it turned out great! The recipe was easy to follow and the dish was delicious. I will definitely be making it again.
Adayshia Carlis
[email protected]I'm not a huge fan of manicotti, but I decided to give this recipe a try and I was pleasantly surprised! The filling was rich and creamy, and the sauce was perfectly seasoned. I would definitely recommend this recipe to anyone who loves Italian food.
MD Masud Chouduary
[email protected]This recipe was a hit with my family! The manicotti shells were cooked perfectly and held the filling well. The sauce was flavorful and had just the right amount of spice. I will definitely be making this dish again.
Bisrat Melaku
[email protected]Marilyn's Manicotti is a dish that truly lives up to its name! The combination of creamy ricotta filling, savory spinach, and tangy marinara sauce creates an explosion of flavors in your mouth. I especially loved the crispy edges of the manicotti, wh