Remember the other day when you called me and I was making manicotti? Well here it is!
I got the recipe years ago in Home Ec. class in middle school. This time I made it with whole wheat flour 'cause that's what we have. I probably should have changed something in the recipe because of this, but I didn't and it still turned out delicious.
I made it the hard way, because it's just more fun that way. Also, because I have a crepe maker and I haven't used it in forever.
Without further ado,
Manicotti:
First we make the crepes...
2 eggs
1 cup water
1 cup flour
2 tbsp butter (melted)
Beat the egg, add the water and butter, then add the flour.
Pour batter onto a plate.
Use crepe maker to make deliciousness. (If you don't have a crepe maker then a: get one and b: you can make them in a pan it's just harder. You have to pour some of the batter in a heated pan and then tilt to spread the batter out. Then cook it for a couple of minutes. I haven't done it this way in a very long time. The other option is to buy manicotti pasta from the store and just cook it and then fill it, but that's just not as much of an adventure. And I like adventures.)
I stacked them up on a separate plate with wax paper between them so they didn't stick together. I don't know if I was suppose to, but I did.
Then we make the filling. I'm a cheese person, and since I'm trying to eat better I added spinach. (and extra parmesan cheese because it's delicious.)
1 lb ricotta cheese
1 egg
1 tbsp parmesan cheese
1 cup mozzarella
1 cup cut spinach
dash of salt and pepper
Mix the cheeses and egg together. Add the spinach.
And then comes the fun part: Manicotti burrito time!
Fill the crepes and fold like a burrito and then place in a baking dish (best described in pictures):
Cover with sauce (I used Culinary Circle's Marinera sauce. It's delicious and doesn't have any added sugar, which is a big button for me. Because, really, who needs added sugar.) Sprinkle mozzarella and parmesan cheese on top and then stick it in the oven for 25 minutes at 325 degrees.
I got the recipe years ago in Home Ec. class in middle school. This time I made it with whole wheat flour 'cause that's what we have. I probably should have changed something in the recipe because of this, but I didn't and it still turned out delicious.
I made it the hard way, because it's just more fun that way. Also, because I have a crepe maker and I haven't used it in forever.
Without further ado,
Manicotti:
First we make the crepes...
2 eggs
1 cup water
1 cup flour
2 tbsp butter (melted)
Beat the egg, add the water and butter, then add the flour.
Pour batter onto a plate.
Use crepe maker to make deliciousness. (If you don't have a crepe maker then a: get one and b: you can make them in a pan it's just harder. You have to pour some of the batter in a heated pan and then tilt to spread the batter out. Then cook it for a couple of minutes. I haven't done it this way in a very long time. The other option is to buy manicotti pasta from the store and just cook it and then fill it, but that's just not as much of an adventure. And I like adventures.)
 |
| Yum! (on a side note, awesome blister right?) |
Then we make the filling. I'm a cheese person, and since I'm trying to eat better I added spinach. (and extra parmesan cheese because it's delicious.)
1 lb ricotta cheese
1 egg
1 tbsp parmesan cheese
1 cup mozzarella
1 cup cut spinach
dash of salt and pepper
Mix the cheeses and egg together. Add the spinach.
And then comes the fun part: Manicotti burrito time!
Fill the crepes and fold like a burrito and then place in a baking dish (best described in pictures):
 |
| Fold over the top and bottom (or what you deem the top and bottom to be). |
 |
| Then a side. |
 |
| Fold over the last side and... |
 |
| Ta-da! |
Cover with sauce (I used Culinary Circle's Marinera sauce. It's delicious and doesn't have any added sugar, which is a big button for me. Because, really, who needs added sugar.) Sprinkle mozzarella and parmesan cheese on top and then stick it in the oven for 25 minutes at 325 degrees.
Dig in. Even Z loved it. She picked the spinach out and some of it ended up in her hair and on her lap, but she'd just been finger painting before dinner so she needed a bath anyways.
I love that you wrap your manicotti like a burrito! It makes it that much better that the cheese stays in. And I completely agree with you about the added "stuff" in pasta sauce. Give me a week and I'll share my home-made sauce that I have fallen in love with.
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