Homemade Italian Manicotti

 in Favorite Recipes by

Provided by Jennifer Miller for the July 2015 issue of MidlothianNOW Magazine.

Makes approximately 25 shells.

Manicotti Shells:

  • 6 eggs, room temperature
  • 1 1/2 cups all-purpose flour, unsifted
  • 1/4 tsp. salt
  • 1 1/2 cups water

Cheese Filling:

  • 1 lb. ricotta cheese
  • 1 lb. small curd cottage cheese
  • 1 8–oz. pkg. Italian cheese, shredded
  • 1/3 cup Parmesan cheese, grated
  • 2 eggs, beaten
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. parsley, chopped
  • Heavy shake of Johnny’s Garlic Spread & Seasoning

Sauce:

  • Red pepper flakes, to taste
  • Italian seasoning, to taste
  • 3 24-oz. jars Classico Tomato & Basil Sauce, or to taste
  • Water

 

  1. For shells: Using a mixer, beat eggs completely; add flour and salt; mix. Slowly add water mix on low speed. Avoid over beating or creating too many bubbles in batter.
  2. Heat a small 5– to 6–inch pan. Spray with cooking spray; wipe out lightly. Pour 1 ladle of batter into pan (enough to lightly cover bottom). Heat about 30 seconds; flip to other side and heat another 30 seconds.
  3. Cool shell on waxed paper. Can be made ahead and stored between waxed paper sheets in a freezer bag and frozen. To maintain freshness, do not store in refrigerator for more than 1 day.
  4. For cheese filling: Combine all ingredients; mix well. Fill shells with a heaping spoon of filling; don’t spill out the sides. Tightly roll.
  5. For sauce: Add red pepper, Italian seasoning and a little bit of water to the sauce.
  6. Place filled shells on top of a thin layer of sauce in a glass baking dish. Lightly drizzle with sauce. Do not cover completely. Bake covered for 1 hour at 350 F.