Manicotti |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| DOUGH: 3 cups all-purpose flour | 1/2 teaspoon salt | 2 eggs |
| FILLING: 2 eggs | 1-1/2 pounds Ricotta | 6 ounces Mozzarella, diced |
| tomato sauce | 1/2 cup grated Romano or Parmesan cheese | salt and pepper to taste |
| 1 tablespoon chopped fresh parsley or sweet basil | ||
| 1 | Sift flour and salt together. Place in bowl and form a well in center. Drop eggs in well. Blend with fork, gradually adding enough warm water to form a stiff dough. Knead until smooth, cover and let stand 15 minutes. Cut in half, and roll dough on floured board into two thin sheets. Cut into rectangles 4x5 inches. Let dry for one hour. Cook rectangles 10 to 12 minutes in rapidly boiling salted water. |
| 2 | Drain, rinse in cold water, and drain again. Preheat oven to 400. Blend all filling ingredients together. Spread a tablespoon or two of filling on each cooked rectangle, roll and close, pressing edges of ends together to prevent filling from falling out. Place filled manicotti side by side in a baking dish. Cover with tomato sauce and grated cheese. Bake uncovered. |