Wednesday, December 24, 2008

Truly Homemade Manicotti


4 eggs
1 1/2 c. water
1 TBSP. oil
1 cup flour


Whisk together liquid ingredients and add flour, whisk until there are no lumps.

A small (6" or so) nonstick frying pan works best for this; I spritz it with Pam once but after the first one, the oil in the batter is enough to keep them from sticking. Put burner on just a little higher than medium heat and ladle a bit of batter into the pan and swirl it around. It should be enough to just coat the whole pan, not like a pancake quantity. Let it cook until the top looks completely dry, then invert the pan and pop it out on a cooling rack or plate. Repeat until all batter is used. This will make a stack of shells that is enough for a family dinner, if you are making them for a crowd you should double or triple it. (Tripling makes between 50-60)


1 Lg container ricotta cheese
1 small bag shredded mozzarella
1/2 to 1 cup of parmesan
garlic powder


Put a line of cheese in the middle of the circle and fold the sides over. Done! Place assembled manicotti in a baking dish layered with sauce, top with sauce and cheese, bake in a 350 degree oven approximately 35 minutes.

Any cheese mixture you are accustomed to making for lasagna, etc, works fine. Shells can be made days ahead and refrigerated; they can also be frozen. These manicotti are light and glorious.

Submitted by: Kimberly of Dispatches from the Northern Outpost