By entertainingwithbeth.com
Cheese Manicotti Recipe
12 steps
Prep:1h 30minCook:25min
This Cheese Manicotti Recipe is a fantastic Sunday night dinner idea that takes a little time to prepare but the results are well worth the effort! It's a crepe-style manicotti recipe that uses light crepes in place of the pasta tubes typically associated with this dish. The crepes create the lightest, most pillowy manicotti that are just a slice of heaven!
Updated at: Thu, 22 Feb 2024 03:10:24 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
29
High
Nutrition per serving
Calories830.8 kcal (42%)
Total Fat48.2 g (69%)
Carbs58.8 g (23%)
Sugars17.3 g (19%)
Protein46.5 g (93%)
Sodium3324.5 mg (166%)
Fiber7.4 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
30mlolive oil
1garlic clove
pierce with a fork or quartered
1640mltomato sauce
cans, pure
salt
to taste
pepper
5mlItalian seasoning
3 dashesWorcestershire sauce
fresh basil
4eggs
1 cupall-purpose flour
2.5mlsalt
1 cupwater
butter
for greasing pan
450gricotta cheese
1egg
195gItalian Blend Cheese
cup 2 cup freshly grated parmesan
¼ cupfresh parsley
finely chopped
1 cupmozzarella
30mlFresh basil
rolled and sliced into a chiffonade
Instructions
Step 1
Prepare the sauce first.
Step 2
In a large pot add the olive oil. Once hot, add the garlic and flavor the oil with it for a few minutes until lightly browned.
Step 3
Add tomato sauce, season with salt and pepper, Italian seasoning, Worcestershire sauce, large basil spring. Allow sauce to simmer for at least 30 minutes to sweeten.
Step 4
Meanwhile, prepare the crepes. In a large bowl add the eggs, whisk to combine. Then add the salt to the flour, whisk to combine.
Step 5
Then slowly add the flour/salt mixture, little by little to the eggs, alternating with the water, until both have been used up. You’ll have a runny batter on your hands the consistency of “heavy cream”.
Step 6
Grease a small non-stick 6” pan with 1 teaspoon of butter once hot pour 1 ladle of batter in the pan, swirl batter around until fully coated. Allow to cook until set, flip with a thin spatula and cook for 1-2 minutes more on the other side. Stack on a plate. Continue the process until 8 crepes are made, set aside.
Step 7
Prepare the filling. In a medium-sized bowl add the ricotta, egg, salt and pepper, cheese and parsley, stir to combine.
Step 8
Fish out the garlic and the basil sprig from the sauce and discard. Or press the garlic through a garlic press to mince it back into the sauce.
Step 9
Ladle a few spoonfuls of the sauce into the bottom of an oven-safe 9 x 14 casserole dish.
Step 10
Then add 2-3 tablespoons of the filling on top of the crepe, at the edge closest to you, roll up the crepe into a tight log, place in the casserole dish, seam side down.
Step 11
Ladle more sauce just over the middle of the crepes so the ends show the crepes peeking through at the top and bottom. Top sauce with freshly grated mozzarella cheese.
Step 12
Bake at 375F (190C) for 15-20 minutes, place until the broiler for 1-2 minutes to allow the cheese to melt and bubble. Garnish with fresh basil
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