Makeover Manicotti Crepes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MAKEOVER MANICOTTI CREPES



Makeover Manicotti Crepes image

This made-lighter main dish will add a special touch to any event. Green pepper and garlic give it a fresh vegetable aroma. -Christine Rukavena, Milwaukee, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 10 servings.

Number Of Ingredients 26

1 can (28 ounces) whole tomatoes, undrained
1-1/2 cups water
1 can (8 ounces) tomato sauce
3 teaspoons sugar
1 teaspoon dried oregano
1/4 teaspoon celery salt
CREPES:
2 large eggs
1 cup egg substitute
1-3/4 cups fat-free milk
1 teaspoon canola oil
1-1/2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
3 slices whole wheat bread, cubed
1/2 cup fat-free milk
1/4 cup egg substitute
1 cup finely chopped green pepper
3 tablespoons minced fresh parsley
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 pound lean ground beef (90% lean)
1/2 pound Italian turkey sausage links, casings removed
1 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese

Steps:

  • For sauce, place tomatoes in a blender; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; gently simmer, uncovered, for 2 hours or until reduced to 4-1/2 cups, stirring occasionally. , Meanwhile, for crepes, beat the eggs, egg substitute, milk and oil in a large bowl. Combine flour and salt; add egg mixture and stir until smooth. Cover and refrigerate for 1 hour. , For filling, in a large bowl, soak bread in milk for 5 minutes. Stir in the egg substitute, green pepper, parsley, garlic, salt and pepper. Crumble beef and sausage over mixture and mix well. Stir in mozzarella. Cover and refrigerate until assembling. , Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between. , Spread about 1/4 cup filling down the center of each crepe; roll up and place in a 13-in. x 9-in. baking dish and an 11x7-in. baking dish coated with cooking spray. Spoon sauce over top; sprinkle with Parmesan cheese. , Cover and bake at 350° for 35-45 minutes or until a thermometer reads 160°

Nutrition Facts : Calories 319 calories, Fat 10g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 977mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

BAKED MANICOTTI



Baked Manicotti image

This classic baked manicotti dish from "The Geometry of Pasta," by Caz Hildebrand and Jacob Kenedy, bursts with creamy ricotta cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

Coarse salt and freshly ground black pepper
1/4 pound manicotti pasta
1 3/4 cups fresh spinach (1/2 pound), trimmed
1 heaping cup ricotta
1 cup freshly grated Parmesan cheese, plus more for serving
2 large egg yolks
Freshly grated nutmeg
1 1/2 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup plus 3 tablespoons whole milk
3/4 cup Medium Tomato Sauce

Steps:

  • Preheat oven to 425 degrees.
  • Bring a large pot of salted water to a boil. Add manicotti and cook, according to package directions, until al dente. Drain, reserving pasta cooking water; rinse with cold water and drain again. Set aside.
  • Bring pasta cooking water to a boil and add spinach; cook until just wilted. Drain, rinse with cold water, and drain again. Squeeze out excess water from spinach and finely chop.
  • Transfer spinach to a large bowl along with ricotta, half of the Parmesan, egg yolks, and nutmeg; season with salt and pepper and stir to combine. Stuff spinach mixture into manicotti and set aside.
  • Melt butter in a medium saucepan over medium-high heat. Add flour and stir until well combined. Gradually stir in milk; continue cooking, stirring constantly, until mixture is smooth and thickened.
  • Evenly spread tomato sauce on the bottom of a small rectangular baking dish. Top with an even layer of stuffed manicotti. Pour butter mixture over manicotti and sprinkle with remaining cheese. Transfer to oven and bake until top is browned, 20 to 25 minutes. Let stand 10 to 20 minutes before serving with additional Parmesan cheese.

MANICOTTI- CHEESE FILLED ITALIAN CREPES



Manicotti- Cheese Filled Italian Crepes image

Ever since I began to make this recipe, I'll never go back to store bought shells again! It's actually easier to make and stuff your own crepe's than it is to boil the shells and have them fall apart while filling them. I can't believe how easy it is and my grandmother is proud of me now! Whenever I make these Manicotti, i always make extra and freeze them individually without sauce, so that on those nights when your running late, take a jar of sauce and layer in a baking dish and cover with foil. bake about 45 minutes and have a home cooked meal in less than an hour! Just add a salad and bread! I hope you all enjoy!

Provided by ItalianMomof2

Categories     One Dish Meal

Time 1h40m

Yield 16 Manicotti, 6-8 serving(s)

Number Of Ingredients 13

3 eggs
1 cup water
1 1/2 cups all-purpose flour
non stick Pam cooking spray
2 lbs whole milk ricotta cheese
1/2 cup pecorino romano cheese, freshly grated
1 cup shredded whole milk mozzarella
3 tablespoons fresh basil, chopped (dried can be used)
4 tablespoons fresh parsley, chopped (dried can be used)
2 eggs, beaten
1/2 teaspoon fresh ground pepper
2 quarts marinara sauce
1 cup shredded mozzarella cheese, for topping

Steps:

  • Crepes.
  • In either a blender or mixing bowl mix together the eggs and water first.
  • Add flour into this slowly till smooth.
  • Put in refrigerator for at least 1/2 hour. (this can be made a day before to save on time).
  • While the crepe mixture is resting, start on the filling.
  • In a large bowl mix together the Ricotta, Pecorino Romano cheese, Mozzarella, basil, parsley, eggs and pepper.
  • Mix till all ingredients are incorporated.
  • Cover and put in refrigerator till needed.
  • After the crepe mixture has rested for 1/2 hour you can start to prepare them. I use an 8-inch non-stick fry pan. You can use one of them or a crepe pan. Just make sure it's non stick. Very important!
  • Heat the pan on medium heat. Once heated spray with Pam till bottom and sides are covered.
  • Pour 1/3 cup of the batter into the pan and swirl and tilt till the bottom of the pan is covered evenly. Return to burner. (If you think you need more or less mixture in the pan adjust accordingly. You want a thin even layer on the bottom of your pan).
  • Let it cook till the top of the crepe appears dry. About 1 minute or so. When you first put the mixture in the pan, the top is "wet" looking, slowly it will start to look "dry". Once it's all dry, take a butter knife or spatula and slide under the crepe and flip over. cook for 5 seconds more.
  • The crepe should slide out of the pan onto your surface. I put a sheet of aluminum foil on my counter and as I made the crepes I just slide them out onto the foil till they cool. Once cooled you can arrange them on the foil so they overlap each other.
  • Spray you pan again with Pam and make another crepe. Do this till all the batter is gone. This recipe makes approx 16-20 crepes.
  • Preheat your oven to 325°F.
  • Take a baking pan (13x9-inch or larger) and cover the bottom with sauce. The sauce should be room temperature, so that the cheese doesn't melt out of the crepe while you are filling them.
  • To assemble the crepe, place about 2 tablespoons of the filling in a line across the crepe and roll it up. place them seam side down in the pan.
  • Continue doing that till the pan is full. Based on what size pan you use, that will determine how many you can get in the pan.
  • Any extra manicotti that you roll that doesn't fit in the pan can be frozen and kept in a freezer bag for at least 3 months. In the description above I tell you how to recook them.
  • Once the pan is full, put another layer of sauce on top of the stuffed manicotti till they are all covered.
  • Cover pan tightly in foil.
  • Place in 325°F preheated oven and bake for 40 minutes.
  • Take foil off and sprinkle the remaining cup of shredded Mozzarella evenly on the top.
  • Put back in oven till cheese melts and slightly browns (approx 5-10 minutes).
  • Take out of oven and let rest at least 10 minutes and Enjoy!
  • Serve with a nice salad and a warm loaf of Italian bread and you have a great meal!

Nutrition Facts : Calories 848.5, Fat 41.5, SaturatedFat 21.2, Cholesterol 268.5, Sodium 1828.6, Carbohydrate 77, Fiber 9.9, Sugar 31.4, Protein 40

HOMEMADE BAKED MANICOTTI



Homemade Baked Manicotti image

These light velvety crepes melt in your mouth with just the right amount of cheese and that hint of mint which makes them mamma mia good!

Provided by Mangialicious

Categories     Main Dish Recipes     Casserole Recipes

Time 2h

Yield 10

Number Of Ingredients 10

9 eggs, at room temperature
2 ¼ cups water
2 ¼ cups all-purpose flour
1 tablespoon butter, softened, or as needed
3 eggs
3 (16 ounce) containers ricotta cheese
1 bunch fresh mint, finely chopped
2 teaspoons salt
ground black pepper
2 (32 ounce) jars pasta sauce, or more to taste

Steps:

  • Combine 9 eggs, water, and all-purpose flour in a large bowl. Blend with an electric mixer until batter is completely smooth. Let batter rest for 30 minutes.
  • Heat an 8-inch skillet over medium-high heat; brush with some butter. Pour 2 1/2 tablespoons of the batter into the pan, swirling to coat the bottom. Cook until the top is dry to the touch and bottom is still pale, about 30 seconds. Transfer crepe to a plate. Repeat with remaining batter.
  • Whisk 3 eggs in a large bowl. Stir in ricotta cheese. Fold in mint, salt, and pepper until well combined.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 1/3 cup of the ricotta mixture on one end of a crepe. Roll over once and pull the other end up over the top. Repeat with remaining ricotta mixture and crepes.
  • Cover the bottom of a large baking dish with some pasta sauce. Arrange filled crepes on top. Cover filled crepes with a little more sauce. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until sauce is bubbly, about 55 minutes.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 54 g, Cholesterol 272 mg, Fat 23 g, Fiber 5.4 g, Protein 29.3 g, SaturatedFat 10.6 g, Sodium 1464.4 mg, Sugar 16.8 g

MANICOTTI



Manicotti image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 37

1 cup flour
1 cup milk
1 egg, beaten
1/2 teaspoon salt
Ricotta Filling:
8 ounces fat-free cream cheese
2 eggs
2 pounds ricotta
Handful chopped fresh parsley
Black pepper
1/4 cup grated mozzarella
2 cups Vita Greco's Gravy, recipe follows
2 tablespoons olive oil
1 pound mixed chopped meat (veal, pork and beef)
1 small package (about 4) pork neck bones
1 pound sweet Italian sausage
1 small lamb shank
1 pound mixed chopped meat (veal, pork, beef)
2 large eggs
1 handful chopped fresh Italian parsley
Black pepper
1/4 cup grated Locatelli Romano
1/2 cup bread crumbs
4 garlic cloves, sliced
Olive oil, for browning
3 to 4 garlic cloves, sliced
1 tablespoon olive oil
1 (4-ounce) can tomato paste
2 (28-ounce) cans crushed tomatoes
Black pepper
Salt
A few pinches sugar
1 handful chopped fresh Italian parsley
6 basil leaves
A few pinches grated Locatelli Romano
1 (8-ounce) can tomato sauce
1 (8-ounce) can water

Steps:

  • To make crepes: Mix ingredients together and stir until smooth. Drop by spoonfuls or 1/4 cup of mixture onto a hot, lightly greased nonstick 6-inch pan. Crepes should form and become dry almost instantly as you swirl the pan and its contents. Turn crepe over to cook other side quickly. Remove cooked crepe to waxed paper to cool. They can be stacked with waxed paper between each and then placed in the freezer until you're ready to fill them. This makes about 9 crepes that can be filled with more than just ricotta. Use for cannelloni, blintzes, etc.
  • To make ricotta filling: Whip all of the ricotta filling ingredients together. Place a spoonful of filling in the center of each crepe, then roll up, and tuck in the ends. Spread a little sauce on the bottom of a baking pan to evenly coat the pan. Then, arrange manicotti in pan loosely and cover with sauce. Bake at 425 degrees F, when the sauce bubbles, serve.
  • Prepare the meats: In a large skillet, brown all the meats in the olive oil. There is no need to cook the meats all the way through. Remember to pierce the sausage before cooking to allow fats and water to be released. Set meats aside.
  • Prepare meatballs: Combine all ingredients except the olive oil in a large bowl. Form the meatballs with your hands (there should be about 12). Fry in the olive oil over medium heat until browned, but not cooked all the way through. Set aside.
  • For the gravy: Saute garlic in the olive oil in the same skillet used to saute the meats. Add tomato paste and cook for a few minutes. In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer. When the mixture begins to bubble, add all the meats and the meatballs. Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking. If the gravy seems too thick, add a little water at a time. Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy.

MANICOTTI CREPES



Manicotti Crepes image

Want a real crepe for your manicotti? So easy and so good you will never buy the store bought pasta crepes again! 1/2/08: Recipe edited to change the yield to 15-20 crepes.

Provided by Trixyinaz

Categories     European

Time 40m

Yield 15-20 crepes

Number Of Ingredients 6

1 tablespoon butter, melted
1 cup flour
1 cup milk or 1 cup water
1/2 teaspoon salt
2 eggs
parsley, chopped

Steps:

  • Beat all ingredients together until smooth.
  • Pour about 1/4 cup in small frying pan (DO NOT ADD OIL, BUTTER OR PAM TO THE FRYING PAN) and tip pan until mixture is evenly spread or use back of spoon and spread.
  • Crepe should be as thin as possible.
  • When edges get dry and turn upward, flip crepe over and fry other side until lightly browned (1 minute). Fill each crepe with your favorite manicotti filling.

Nutrition Facts : Calories 57.3, Fat 2.1, SaturatedFat 1.1, Cholesterol 32.5, Sodium 100.4, Carbohydrate 7.2, Fiber 0.2, Sugar 0.1, Protein 2.2

MANICOTTI CREPES



Manicotti Crepes image

Though they make take a little extra effort, these scrumptious crepes are worth it! Filled with meat and covered with a savory sauce.-Christine Rukavena, Milwaukee, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 10 servings.

Number Of Ingredients 23

1 can (28 ounces) whole tomatoes, undrained
1-1/2 cups water
1 can (8 ounces) tomato sauce
1 tablespoon sugar
1 teaspoon dried oregano
1/2 teaspoon celery salt
CREPES:
6 eggs
1-3/4 cups water
1-1/2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
3 slices white bread, cubed
1/2 cup milk
1 egg, lightly beaten
3 tablespoons minced fresh parsley
2 teaspoons salt
1 teaspoon pepper
1 pound ground beef
1/2 pound bulk mild Italian sausage
8 ounces part-skim mozzarella cheese, diced
2 tablespoons vegetable oil, divided
1/2 cup shredded Parmesan cheese

Steps:

  • Place tomatoes in a blender or food processor; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; simmer gently, uncovered, for 2 hours or until reduced to about 4-1/2 cups, stirring occasionally. , Meanwhile, in a large bowl, beat eggs and water. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. , In a large bowl, soak bread in milk for 5 minutes. Stir in egg, parsley, salt and pepper. Crumble beef and sausage over mixture; mix well. Stir in mozzarella. Cover and refrigerate until assembling. , Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, using remaining oil as needed. When cool, stack crepes with waxed paper or paper towels in between., Spread about 1/4 cup filling down the center of each crepe; roll up and place in a greased 13-in. x 9-in. baking dish and 11x7-in. baking dish. Spoon sauce over top; sprinkle with Parmesan cheese. Cover and bake at 350° for 35-45 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 448 calories, Fat 25g fat (10g saturated fat), Cholesterol 213mg cholesterol, Sodium 1320mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.

MAKEOVER MANICOTTI CREPES



Makeover Manicotti Crepes image

This made-lighter main dish will add a special touch to any event. Green pepper and garlic give it a fresh vegetable aroma. -Christine Rukavena, Milwaukee, Wisconsin.

Provided by @MakeItYours

Number Of Ingredients 26

1 can (28 ounces) whole tomatoes, undrained
1-1/2 cups water
1 can (8 ounces) tomato sauce
3 teaspoons sugar
1 teaspoon dried oregano
1/4 teaspoon celery salt
CREPES:
2 large eggs
1 cup egg substitute
1-3/4 cups fat-free milk
1 teaspoon canola oil
1-1/2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
3 slices whole wheat bread, cubed
1/2 cup fat-free milk
1/4 cup egg substitute
1 cup finely chopped green pepper
3 tablespoons minced fresh parsley
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 pound lean ground beef (90% lean)
1/2 pound Italian turkey sausage links, casings removed
1 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese

Steps:

  • For sauce, place tomatoes in a blender; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; gently simmer, uncovered, for 2 hours or until reduced to 4-1/2 cups, stirring occasionally. , Meanwhile, for crepes, beat the eggs, egg substitute, milk and oil in a large bowl. Combine flour and salt; add egg mixture and stir until smooth. Cover and refrigerate for 1 hour. , For filling, in a large bowl, soak bread in milk for 5 minutes. Stir in the egg substitute, green pepper, parsley, garlic, salt and pepper. Crumble beef and sausage over mixture and mix well. Stir in mozzarella. Cover and refrigerate until assembling. , Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between. , Spread about 1/4 cup filling down the center of each crepe; roll up and place in a 13-in. x 9-in. baking dish and an 11x7-in. baking dish coated with cooking spray. Spoon sauce over top; sprinkle with Parmesan cheese. , Cover and bake at 350° for 35-45 minutes or until a thermometer reads 160°

MAKEOVER MANICOTTI CREPES RECIPE



Makeover Manicotti Crepes Recipe image

How to make Makeover Manicotti Crepes Recipe

Provided by @MakeItYours

Number Of Ingredients 27

Ingredients
1 can (28 ounces) whole tomatoes, undrained
1-1/2 cups water
1 can (8 ounces) tomato sauce
3 teaspoons Imperial Sugar® / Dixie Crystals® Granulated Sugar
1 teaspoon dried oregano
1/4 teaspoon celery salt
CREPES:
2 eggs
1 cup egg substitute
1-3/4 cups fat-free milk
1 teaspoon canola oil
1-1/2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
3 slices whole wheat bread, cubed
1/2 cup fat-free milk
1/4 cup egg substitute
1 cup finely chopped green pepper
3 tablespoons minced fresh parsley
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 pound lean ground beef (90% lean)
1/2 pound Italian turkey sausage links, casings removed
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese

Steps:

  • For sauce, place tomatoes in a blender; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; gently simmer, uncovered, for 2 hours or until reduced to 4-1/2 cups, stirring occasionally.
  • Meanwhile, for crepes, beat the eggs, egg substitute, milk and oil in a large bowl. Combine flour and salt; add egg mixture and stir until smooth. Cover and refrigerate for 1 hour.
  • For filling, in a large bowl, soak bread in milk for 5 minutes. Stir in the egg substitute, green pepper, parsley, garlic, salt and pepper. Crumble beef and sausage over mixture and mix well. Stir in mozzarella. Cover and refrigerate until assembling.
  • Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
  • Spread about 1/4 cup filling down the center of each crepe; roll up and place in a 13-in. x 9-in. baking dish and an 11-in. x 7-in. baking dish coated with cooking spray. Spoon sauce over top; sprinkle with Parmesan cheese.
  • Cover and bake at 350° for 35-45 minutes or until a thermometer reads 160° Yield: 10 servings.

More about "makeover manicotti crepes recipes"

ITALIAN MANICOTTI CREPES RECIPE - COOKINGNOOK.COM
italian-manicotti-crepes-recipe-cookingnookcom image
2013-04-30 This recipe calls for crepes instead of pasta. Substitute manicotti pasta tubes if you prefer. Just boil the manicotti pasta, fill the tubes and bake …
From cookingnook.com
Cuisine Italian
Total Time 50 mins
Category Main Course, Main or Side
Calories 866 per serving
  • In a large skillet, sauté the onion and garlic in butter until golden brown. Add the beef and brown, stirring frequently. Remove the skillet from the heat and pour off any excess grease. Stir in the spinach, salt, pepper and parmesan cheese.
  • Fill the crepes with the meat mixture and roll the crepes up loosely. Place the crepes in a large, shallow baking dish. Top the crepes with the mozzarella cheese.


CREPES-STYLE MANICOTTI RECIPE - NYT COOKING
crepes-style-manicotti-recipe-nyt-cooking image
Assemble the manicotti: Spread 3 to 4 tablespoons filling down the center of a crepe. Roll it up and place it, seam-side-down, in one of the baking dishes. …
From cooking.nytimes.com
5/5 (273)
Category Dinner, Main Course
Cuisine Italian
Total Time 3 hrs
  • Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté, stirring occasionally, until onion is translucent, 8 to 10 minutes. Add tomatoes, tomato paste, salt, pepper and sugar and bring to a gentle boil. Reduce heat to low and simmer, stirring occasionally, for 1 1/2 hours. Add basil, season to taste with salt and pepper, and let cool.
  • Meanwhile, make the crepe batter: In a large bowl, whisk six eggs with 1 1/2 cups of water. Gradually add flour and 1/8 teaspoon salt, whisking gently until smooth. Cover and refrigerate for 30 minutes.


MANICOTTI IS THE GREATEST RECIPE OF ALL TIME | BON APPéTIT
manicotti-is-the-greatest-recipe-of-all-time-bon-apptit image
2017-01-27 To fill the manicotti, I use 2 Tbsp. filling per crepe. Spread the filling out in the center of the crepe as evenly as possible, making sure to go all the …
From bonappetit.com
Author Brad Leone
Estimated Reading Time 5 mins


HOMEMADE MANICOTTI WITH CREPES ... - COOKING WITH MAMMA C
2021-06-30 See the recipe card at the bottom of the post for full instructions, but here's an overview. Mix eggs and water in a large mixing bowl, then add flour and salt. Beat on low until …
From cookingwithmammac.com
4.4/5 (11)
Total Time 2 hrs
Category Dinner
Calories 571 per serving
  • For the crepe batter, add the eggs and water to a large mixing bowl. Beat with a mixer on low, just until combined.
  • Thaw the frozen spinach in the microwave. Heat it one minute at a time, until it’s thawed. Drain the spinach in a fine-mesh strainer and let it sit while you make the rest of the filling.
  • When the crepes are cooked and cooled off, you can assemble the manicotti. Preheat your oven to 350°F. Grease a 10x15 baking pan (or two 9x13 pans) with cooking spray. Add a layer of tomato sauce to the bottom of your baking pan(s).


CREPES-STYLE MANICOTTI | KETO | LOW CARB - DEBMAKESLCDELISH
2018-12-04 1/2 cup shredded mozzarella cheese Directions: Preparing the Crepes. 1. Place the eggs, cream cheese, xanthan gum, and salt, in a blender or NutriBullet (any high speed blender) 2. Blend on high until smooth. Set batter aside. 3. Over medium low heat, melt 1 teaspoon of butter in a small crepe pan or an 8" saute pan.
From debbiemakeslowcarbdelicious.com
Estimated Reading Time 4 mins


MANICOTTI, MADE WITH TENDER EGG CREPES ... - BARIATRIC EATING
Instructions. Measure the flour and salt into a large bowl. Whisk the eggs with the milk and olive oil in a small bowl or large measuring cup. Add the egg mixture to the flour and whisk until very smooth. Cover the batter and chill for 30 to 60 minutes. Heat a 6 or 8 inch nonstick skillet over moderately high heat and spray with Pam.
From bariatriceating.com
Estimated Reading Time 1 min


CREPES FOR MANICOTTI RECIPE LIDIA - ALL INFORMATION ABOUT ...
Manicotti - Lidia top lidiasitaly.com. Working with one crepe or pasta square at a time, spoon 3 full tablespoons of the ricotta filling about 1 inch from the edge closest to you. Roll loosely into a cylinder, smoothing out the filling along the length of the tube as you roll. Arrange the manicotti, seam side down and side-by-side, over the ...
From therecipes.info


MANICOTTI CREPE BATTER RECIPES WITH INGREDIENTS,NUTRITIONS ...
Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
From tfrecipes.com


MAKEOVER MANICOTTI CREPES | RECIPE | MANICOTTI, RECIPES ...
May 13, 2013 - This made-lighter main dish will add a special touch to any event. Green pepper and garlic give it a fresh vegetable aroma. —Christine Rukavena, Milwaukee, Wisconsin.
From pinterest.com


MAKEOVER MANICOTTI CREPES RECIPE: HOW TO MAKE IT | TASTE ...
This made-lighter main dish will add a special touch to any event. Green pepper and garlic give it a fresh vegetable aroma. —Christine Rukavena, Milwaukee, Wisconsin.
From preprod.tasteofhome.com


GLUTEN FREE MANICOTTI CREPES RECIPE | DEPORECIPE.CO
2021-08-15 Gluten Free Manicotti Crepes Recipe. Egg crêpe manicotti gf kevin lee jacobs homemade manicotti recipe homemade manicotti recipe spinach ricotta cannelloni recipe vegan manicotti elavegan recipes
From deporecipe.co


MAKEOVER MANICOTTI CREPES RECIPE
Makeover manicotti crepes recipe. Learn how to cook great Makeover manicotti crepes . Crecipe.com deliver fine selection of quality Makeover manicotti crepes recipes equipped with ratings, reviews and mixing tips. Get one of our Makeover manicotti crepes recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


Related Search