Marco’s Gramma’s Manicotti

Marco's Gramma's Manicotti
 
Author:
Recipe type: entrees
Ingredients
  • 5 pounds ricotta
  • 1 cup Romano cheese
  • 1 teaspoon fresh chopped garlic
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon fresh chopped curly parsley
  • 3 eggs
  • 1 teaspoon black pepper
  • 12 ounces tomato sauce
  • Parsley for garnish
  • 1 ounce of shredded mozzarella
Instructions
  1. In a large bowl, beat eggs until fluffy.
  2. Melt butter and add 2 cups of milk.
  3. Add butter/milk mixture to eggs.
  4. Using a mixer, add flour and remaining 2 cups of milk and salt.
  5. Mix until creamy.
  6. Add more milk if mixture become too thick.
  7. Create a crepe by pouring a 2-ounce ladle of batter into a 10-inch non-sitck pan. (see batter recipe below
  8. Flip only once.
  9. Cool finished crepes on wax paper.
  10. Mix all filling ingredients in a large bowl.
  11. Scoop 2-3 tablespoons of filling mixture into each crepe.
  12. Place 6 ounces of tomato sauce on a baking pan.
  13. Place filled and rolled shells seam side down and cover with 6 ounces of tomato sauce.
  14. Bake 30-40 min. at 350 F. At service, top with parsley and shredded mozzarella.

Marco's Gramma's Manicotti Batter
 
Author:
Recipe type: Pasta
Ingredients
  • 8 eggs
  • 1 stick butter
  • 4 cups milk
  • 4 cups flour
  • 1 teaspoon salt
Instructions
  1. Blend