MARILYN'S MANICOTTI
Provided by Marilyn B. Leone
Categories Blender Food Processor Cheese Tomato Bake Mozzarella Ricotta Basil Prosciutto Bon Appétit California
Yield Serves 8
Number Of Ingredients 24
Steps:
- For sauce:
- Chop tomatoes in processor. Heat oil in heavy medium saucepan over medium heat. Add garlic and cook until soft (do not brown), about 1 1/2 minutes. Stir in tomato paste, then tomatoes, basil and salt. Simmer until sauce thickens, stirring occasionally, about 30 minutes. Set aside.
- For filling:
- Beat ricotta in medium bowl until smooth and creamy. Mix in 1 cup Romano cheese, eggs, prosciutto and minced fresh parsley.
- For Crepes:
- Mix eggs and water in blender. Add flour and blend batter until smooth. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Heat crepe pan or heavy small skillet over medium-high heat. Brush pan lightly with olive oil. Remove pan from heat. Stir batter and ladle 2 tablespoons into corner of pan, tilting so batter just coats bottom. Return excess batter to bowl. Cook crepe until bottom is set (do not brown), about 5 seconds. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 seconds. Repeat with remaining batter, stirring occasionally. (Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.)
- For Assembly:
- Preheat oven to 350°F. Spoon 2 1/2 tablespoons filling down center of crepe. Place 1 mozzarella strip atop filling. Fold both sides of crepe over filling. Arrange seam side down in large baking dish. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover crepes and sauce separately and refrigerate 1 day or freeze up to 2 weeks. Bring crepes to room temperature before baking. Rewarm sauce over low heat, stirring occasionally.)
- Stir whole basil leaves into sauce. Pour sauce over crepes. Sprinkle lightly with additional Romano cheese. Cover tightly with foil. Bake until heated through, about 35 minutes.
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kesha hammond
[email protected]I'm not a huge fan of manicotti, but I loved this recipe! The filling was creamy and flavorful, and the manicotti shells were cooked perfectly. I will definitely be making this again.
Diaisa Par
[email protected]This recipe is a great way to use up leftover chicken or turkey. The manicotti shells are cooked perfectly and the filling is creamy and flavorful. I love that you can make this dish ahead of time and it reheats well.
Prince Boabeng Barden
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved the manicotti and asked for the recipe. I will definitely be making this again.
Loretta Mhlanga
[email protected]This recipe is a classic for a reason! The manicotti shells are cooked perfectly and the filling is creamy and flavorful. I love that you can make this dish ahead of time and it reheats well.
Abech Bro
[email protected]This recipe was a disaster! The manicotti shells were overcooked and the filling was dry. I would not recommend this recipe to anyone.
Der Dude
[email protected]I thought this recipe was just okay. The filling was a little bland and the sauce was too thick. I think I would try a different recipe next time.
Aqeel Khan
[email protected]This recipe was a little too rich for my taste, but it was still good. The manicotti shells were cooked perfectly and the filling was creamy and flavorful. I think I would use a lighter sauce next time.
Adam Tarek
[email protected]I'm not a huge fan of manicotti, but I loved this recipe! The filling was creamy and flavorful, and the manicotti shells were cooked perfectly. I will definitely be making this again.
Mary Miuts
[email protected]I made this recipe for a dinner party and everyone loved it! The manicotti was cheesy and gooey, and the sauce was rich and flavorful. I will definitely be making this again.
Judith Thomas
[email protected]This was my first time making manicotti and it turned out great! The recipe was easy to follow and the results were delicious. The manicotti shells were cooked perfectly and the filling was creamy and flavorful. I will definitely be making this again
Obaidul Haque
[email protected]I've made this manicotti recipe several times and it's always a hit. The sauce is rich and flavorful, and the manicotti shells are cooked perfectly. I love that you can make this dish ahead of time and it reheats well.
Iftkhar Khan
[email protected]This manicotti recipe is a keeper! The filling was creamy and flavorful, and the manicotti shells were cooked to perfection. I loved the combination of cheese, spinach, and sausage. I will definitely be making this again.