YUM: Homemade Manicotti

This recipe is a slight variation (skim milk/less salt) of my uber-Italian Grandma's (who pronounces it "munny-gutt") and it is my FAVORITE.  It's also been a Christmas tradition for as long as I've been alive and I even remember the banner year that I managed to scarf down 7 in one sitting.  I was 10 years old and 60 pounds. Yeah, it's that good.

What you need to make 15/16 shells:

3 eggs

1 cup milk (I used skim and found there to be no depressing outcome)

1 cup flour 

What you need to make 15/16 fillings:

1 lb ricotta (I used part-skim)

1 egg

salt 

pepper

Locatelli (similar to Parmesan)

Extras:

Marinara sauce (I use Pomi)

Fresh Mozz (optional topping)

Mix all of the ingredients together for the "shell" (skin? casing?) and grab a small saucepan. Spray it and turn your oven to Low.  Also, if you have a tiny ladle like I do,  one scoop produces the perfect shell amount.  PS. These things cook FAST once the pan is hot, so it's a pretty quick process once you get started.

Makin' the hubs WERK it!

Put your oven to 350 degrees.

Onto the filling: mix the above ingredients together and then throw in some Locatelli, salt and pepper "to taste."  I like a LOT of Locatelli...almost 10 spoonfuls.  Definitely taste your concoction and if it's too thick, add half of an egg.

Once you are set, foil your pan, spread out a thin layer of Marinara Sauce and start filling your Manicotti! FYI: you can fit 18-20 on each cookie sheet.  

Pour some red sauce over top of your pasta and sprinkle Fresh Mozzarella or Locatelli over top.  Then, cover it up with some foil and you're almost done.

Bake for about 25-35 minutes (I did 32 so that the little edges got some crisp...however, I think this dried the filling out a bit.)

After that, you should be golden.  Also this is the perfect meal for a large group! Amazing, delicious and filling!

Pre-baking manicotti

Enjoy your feast!

L