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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

MANICOTTI Recipe

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This recipe for MANICOTTI is from Alla Famiglia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SHELLS
Blend 2 cups beaten eggs, 2 cups flour, 2 cups water and a dash of salt, and drop 1½ tbsp. in hot greased 8" skillet or Teflon pan until set. Then, remove from pan and repeat, stacking shells. Makes about 25 shells.

FILLING
3 lb. container ricotta
1 lb. diced mozzarella
1 cup grated Italian cheese
2 eggs
Parsley
Directions:
Directions:
Blend together well. Place one heaping tablespoon filling down center of each shell. Lap over both sides to form a "muff", place seam side down in a shallow greased pan. Cover with basic meatless sauce and bake in 400° oven for about ½ hour, until edges of manicotti start to brown lightly. Remove from oven and allow to stand for 15 minutes before serving. To serve, lift each manicotti from the pan, one at a time, carefully, using a large spatula, and serve two to a portion with added grated cheese on the side. (You may also use Ronzoni pasta manicotti, but the crepe shells above are lighter and more tasty).

 

 

 

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