Photography by Michael Alberstat
Food styling by Sue Henderson
First published in Wish May 2005
Italian | Baking | Cheese | Pasta | Vegetarian | Main Dish | All categories...
food
Italian Manicotti
A delicious, rich, Italian staple from scratch!
Ingredients (Serves 6)
Crepes| 6 | eggs |
| 1 cup | milk |
| 1 cup | all-purpose flour |
| Pinch | salt |
Manicotti
| 1 | 8-oz bag spinach, cooked, drained and roughly chopped |
| 1 | 475-mL container ricotta |
| 1 | egg |
| 1/2 cup | grated mozzarella |
| 2 tbsp | chopped fresh parsley |
| 2 tbsp | chopped fresh basil |
| 3 tbsp | grated Parmesan |
| 3 cups | tomato sauce |
Instructions
Crepes- Using an electric mixer, beat eggs, milk, flour and salt, resulting in a thin batter that should coat the back of a spoon.
- Heat a 6-inch non-stick pan over medium heat and add 2 heaping tablespoons of batter into pan. Allow batter to cover entire surface of pan.
- When tiny holes appear on the surface of the batter, flip crepe and finish cooking. Do not let brown.
- Remove from pan, transfer to a plate and continue cooking crepes, stacking each one with parchment paper in between.
- Mix all ingredients, except tomato sauce, together until well combined.
- Lay out a crepe and fill with 2 tablespoons of mixture.
- Roll crepe to enclose mixture. Continue with remaining mixture.
- Ladle 1/2 cup of tomato sauce into an 11 x 9-inch baking dish, lay crepes in and cover with remaining tomato sauce.
- Bake for 15 minutes or until filling is hot.
Nutritional information
Nutrients per serving: 419 calories, 18 g fat, 30 g protein, 35 g carbs, 5 g fibre
Comment on "Italian Manicotti"
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Adrienne writes:
Sounds Yummy!!! Will be making this one!
—posted September 7, 2007 at 1:30 a.m.
Annie writes:
This recipe IS fabulous! And I've saved it in my recipe file, but for some reason I forgot to keep a copy of the roasted tomato sauce which is extraordinary! Can you post as well?
—posted January 18, 2009 at 1:12 p.m.
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