Holiday Baked Manicotti
Preparing homemade manicotti isn't too hard but it certainly is a lot of work. I usually prepare the tomato sauce and crepes a day ahead so they have time to cool and it's easier for assembly time.
Prep Time: 6o min
Yield: 4 portions
Ingredients
3 Cups Tomato sauce
3 lbs Ricotta cheese
1/2 tsp Kosher Salt
t.t. Black pepper
1/4 tsp Nutmeg
3 ea Eggs, cracked & whisked
1 lb Mozzarella cheese, shredded (1/2 for filling & 1/2 for topping)
1/2 Cup Parmesan cheese, grated (1/2 for filling & 1/2 for topping)
Blend the ricotta, spices, eggs & cheeses together in a bowl.
Lay the crepes onto a clean working surface and place 2 Tbsp of the cheese mixture into each crepe.
Roll tightly.
Ladle tomato sauce to cover the bottom of a sheet pan; place the stuffed crepes onto the sauce and top each with additional sauce. Sprinkle shredded mozzarella and grated parmesan cheese on top and bake at 350F until heated through-about 15 minutes. Serve immediately.
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