Best Nonnas Home Made Manicotti Shells Recipes

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HOMEMADE MANICOTTI



Homemade Manicotti image

These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. -Sue Ann Bunt, Painted Post, New York

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 12

CREPE NOODLES:
1-1/2 cups all-purpose flour
1 cup whole milk
3 large eggs
1/2 teaspoon salt
FILLING:
1-1/2 pounds ricotta cheese
1/4 cup grated Romano cheese
1 large egg
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Grated Romano cheese, optional

Steps:

  • Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

Nutrition Facts : Calories 480 calories, Fat 22g fat (11g saturated fat), Cholesterol 201mg cholesterol, Sodium 1128mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 3g fiber), Protein 27g protein.

MANICOTTI SHELLS (HOMEMADE)



Manicotti Shells (Homemade) image

This is my Grandmother Lucia's recipe and then my Mom. It's 100 years old.

Provided by Rose Rauhauser

Categories     Pasta

Time 35m

Number Of Ingredients 11

3 extra large eggs
1 c flour
1 c water
pinch of salt
RICOTTA FILLING
2 c ricotta cheese
pinch of salt
1 Tbsp dried parsley
1 1/2 c shredded mozzerella
1/2 c grated parmagiano/regiano cheese
1 extra large egg

Steps:

  • 1. Mix all the ingredients for the manicotti shells, very thoroughly until no lumps exist. Lightly grease an 8 inch round pan with very little butter (just to lightly coat) With a small ladle, (like making pancakes) ladle a small amount enough to make a crepe on very low heat, one minute or two then carefully flip to the other side, a few seconds and remove to wax paper to cool. Then do each one that way, wax paper or parchment in the middle of each until batter is done. Mix your ricotta filling and take your manicotti and put the filling down the middle. Roll each end toward the middle and put toothpicks in the middle to hold each. Put sauce on top, bake at 325 for 1 hour. Let rest 15 to 30 minutes. Serve
  • 2. If you wish to make a larger amount of shells, send me a message and I will give you the increased amounts in the recipe. Thanks

MANICOTTI SHELLS



Manicotti Shells image

Fill with your favorite filling, fold over sides and bake with sauce and cheese.

Provided by DianeW

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 4

2 cups all-purpose flour
2 cups water
6 eggs
¼ teaspoon salt

Steps:

  • Mix together: flour, water, eggs and salt to make a thin, smooth batter. Pour about 1/4 cup batter onto lightly greased griddle. Cook until top forms film.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 48.3 g, Cholesterol 279 mg, Fat 8.1 g, Fiber 1.7 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 251.6 mg, Sugar 0.7 g

FRESH MANICOTTI SHELLS



Fresh Manicotti Shells image

A quick batter for fresh manicotti shells that taste MUCH better than dried pasta. Impress your family and friends with very little effort!

Provided by MNLisaB

Categories     Manicotti

Time 20m

Yield 7-9 shells

Number Of Ingredients 5

1 cup flour
1 cup milk
1 egg, beaten
1/2 teaspoon salt
oil, for pan

Steps:

  • Stir milk gradually with flour, until smooth.
  • Add, stirring constantly, the beaten egg, to which the salt has been added.
  • For each shell/crepe, brush a six inch teflon coated fry pan with oil or butter.
  • Pour 1/4 cup of the batter in the bottom of pan, tilting back and forth so it spreads evenly.
  • Cook slowly until just set, do not brown.
  • When set on one side, turn over and let other side set.
  • Slide off pan and onto plate to cool slightly.
  • Repeat until all of the batter is used.
  • Place 2 TBS of your cheese filling into the center of the crepe/shell, bringing sides over so they overlap to hold filling inches.
  • Arrange side by side in baking pan with your favorite sauce, topped with shredded cheese.
  • Bake at 400* for about 20 minutes.

FRESH-MADE MANICOTTI OR CANNELLONI CREPES SHELLS



Fresh-Made Manicotti or Cannelloni Crepes Shells image

This is really a crepe and not a shell, to be used in your favorite manicotti or cannelloni recipes. These are tender, and in my opinion the flavor is nicer than store-bought. The batter can be flavored by the addition of dried basil or oregano, or use your imagination. Simply place the filling in the center of each crepe vertically, then bring each side towards the center, placing seam-side down in your baking dish. Voila! You have a filled manicotti with none of the time and mess associated with trying to stuff a store-bought shell. I find this method alot more fun ! They will expand during baking so allow plenty of room in your baking dish.

Provided by FlemishMinx

Categories     Manicotti

Time 15m

Yield 9 crepes

Number Of Ingredients 4

1 cup flour
1 cup milk
1 beaten egg
1/2 teaspoon salt

Steps:

  • Mix all ingredients together in a bowl, blending and stirring until you have a smooth batter.
  • Place a small 13 cm (or 6 inch) dry non-stick skillet over moderate heat.
  • Ladle out 1/4 cup batter into the heated pan, and swirl to cover the bottom.
  • The crepe should set almost instantly.
  • As soon as the edges begin to dry and pull away from the pan, remove the crepe (this can be done with the fingers) and turn it over allowing the other side to cook quickly.
  • This should only take seconds.
  • See description above for filling your crepe.

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