Homemade Manicotti

  Dinner

These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills.

Homemade Manicotti

Average Rating: 4.767441

TOTAL TIME: Prep: 70 min. Bake: 40 min.
YIELD: 6 servings.

Ingredients


  • CREPE NOODLES:
  • 1-1/2 cups all-purpose flour
  • 1 cup whole milk
  • 3 large eggs
  • 1/2 teaspoon salt

  • FILLING:
  • 1-1/2 pounds ricotta cheese
  • 1/4 cup grated Romano cheese
  • 1 large egg
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 jar (26 ounces) meatless spaghetti sauce
  • Grated Romano cheese, optional

Instructions

  • 1. Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside.
  • 2. For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.
  • 3. Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

Nutrition Facts

3 manicotti: 480 calories, 22g fat (11g saturated fat), 201mg cholesterol, 1128mg sodium, 44g carbohydrate (17g sugars, 3g fiber), 27g protein.

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