Judy’s Homemade Manicotti Recipe

Judy’s Homemade Manicotti Recipe

For dough:

2 cups of flour
4 eggs
A dash of salt
1 tbsp. of oil
Water

For dough: Combine together all the ingredients and make sure that the water that you add is just enough to make the batter’s consistency thin, like the batter of pancakes.

Get an 8-inch or 7-inch pan for frying and spray it with some non-stick spray. With the use of a measuring cup that measures 1/3, fill the cup 3/4’s of the way with the batter then pour it into the hot pan for frying.

Just cook it until it barely sets, turn it over then immediately remove it then place on some wax paper. This recipe makes around 18 pieces

For filling:

2 eggs
2 lbs. of ricotta cheese
Powdered garlic, parsley & grated cheese for taste

Oven should be preheated to around 350′ F. Spray some non-stick spray on a dish for baking that measures 13×9-inch. Pour just enough of sauce for it to evenly cover the bottom of the pan then set this aside.

Next, take a manicotti shell & place some filling in a straight line, just slightly off the center and around half an inch from its edges.

Roll up manicotti then put it into the baking dish. Repeat the process until all shells have been filled.

Pour the sauce on manicotti & sprinkle it with the grated cheese. Bake inside the oven for about 1 hr. at around 350′ F.

Note: This recipe can be made ahead of time and stored inside the refrigerator or frozen, but a glass oven-proof dish should be used as acids inside your sauce can react with the aluminum and foil.

You can just also freeze pasta. Pasta should be thawed out first prior to separating them.

Makes about 18 servings