Try this Roseann's Manicotti Recipe recipe, or contribute your own.
Suggest a better description1 cup flour
1 cup water
1/4 teaspoon salt
4 eggs
1 tablespoon oil
In bowl with whisk combine flour, water and salt. Beat in eggs one at a time. To make
Manicotti shells, brush oil over the bottom of a non stick 6 in skillet. Pour a little less than 1/4 cup in pan, tilt pan back and forth so batter covers bottom of pan. Cook until set- no need to turn over if kept thin. When set loosen edges with fork and turn onto wax or parchment paper to cool.
Filling
Combine:
1 egg
2 lb ricotta cheese. (drain cheese for a few hours in a small colander placed over a bowl)
1/2 cup Parmesan cheese
1/2 teaspoon salt. Pepper to taste
1/8 teaspoon granulated garlic
Chopped fresh flat leaf parsley to taste about 1/2 cup
Put a thin layer of tomato sauce on the bottom of a baking dish. Place manicotti seam down in a single layer on dish. Top with tomato sauce and sprinkle with Parmesan cheese
Cover and bake at 350 degrees for 30 minutes or 45 min if frozen.
Plain Manicotti can be made, froze on a cookie sheet and stored in freezer. Add the sauce and Parmesan cheese before baking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1754g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2460 | ||
Calories from Fat: 1170 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 130g | 173 % | |
Saturated Fat 54g | 270 % | |
Monounsaturated Fat 37g | ||
Polyunsanturated Fat 32.3g | ||
Cholesterol 292.2mg | 90 % | |
Sodium 3394.3mg | 117 % | |
Potassium 2461.5mg | 65 % | |
Total Carbohydrate 218.8g | 64 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 212.8g | ||
Protein 113.4g | 162 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2460
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