GRANDMA NANCY'S MANICOTTI
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl combine the ricotta, 1 cup of the grated cheese, eggs, and pepper.
- Fill each crepe with approximately 1/4 cup of the cheese mixture centering it in a straight line down the middle. Top with the shredded mozzarella. Take one end of the crepe and fold over the cheese filling. Then take the other end and pulling slightly, fold over in a wrapping motion overlapping the stuffed portion of the crepe. Repeat until all 12 crepes are filled.
- Spread one cup of the sauce in the bottom of a large baking pan that has been sprayed with a non-stick cooking spray. Place the filled manicotti in the pan, seam down, side-by-side. Do not overlap, and do not layer them. Spoon the remaining sauce over the manicotti. Be sure to cover all the pasta. Sprinkle with the remaining grated cheese. Cover with foil and bake at 350 degrees F for approximately 30 minutes or until the sauce is hot and bubbling.
- Remove from the oven and let stand for approximately 10 to 15 minutes before serving. This will give the manicotti time to settle which will make for easy serving. The manicotti will fall apart if served immediately.
- In a pan heat the olive oil. Add onions and cook until translucent. Add garlic and cook for a few minutes on medium heat. Do not let garlic burn. Add tomatoes, basil, oregano, and pepper. Let tomato mixture cook for approximately 30 minutes.
ANTHONY'S TOMATO MOZZARELLA CREPES
This recipe comes from my 14 year old son and one of his buddies, who, when feeling hungry one afternoon, found crepe batter and some other stuff in the fridge and got creative! I know if I came up with this, he never would have even tried it :)
Provided by Karen..
Categories One Dish Meal
Time 30m
Yield 12 Crepes
Number Of Ingredients 9
Steps:
- Beat eggs, flour, salt and milk until smooth.
- Cover and chill for an hour.
- Stir well before using.
- Lightly grease a crepe pan or 7 inch frying pan with vegetable oil and heat over medium-high.
- Pour a scant 1/4 cup batter in pan and quickly tilt pan so batter evenly covers bottom.
- When lightly browned underneath, carefully turn or flip over.
- Sprinkle with 1/8 cup cheese.
- When cheese has melted and bottom of crepe is lightly browned, slide crepe onto serving plate.
- Sprinkle with tomatoes, oregano and salt and pepper to taste.
- Roll up or fold"burrito" style.
- Repeat until you run out of batter.
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