Cindy wanted to make stuffed manicotti and I’ve been wanting to make crepes to use as the noodles as I’ve done before and she was excited to learn how to do that so a plan came together. Click on this link for the recipe for 14 crepes and pics like this one.
Cindy wanted to use a filling recipe from Allrecipes to which we added garlic powder and increased the amounts to get the one below.
Stuffed Manicotti – adapted from Allrecipes
12 oz part-skim ricotta cheese
12 ounces shredded mozzarella cheese, plus more for top
1¼ cup grated Parmesan cheese, divided
3 eggs, beaten
½ t. garlic powder
2 teaspoon fresh parsley, small chop
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine ricotta, mozzarella, ¾ cup Parmesan, garlic powder, eggs, parsley, and salt and pepper. Mix well.
3. Make the crepes.
4. Pour 1/2 cup sauce into an 11x17 inch baking dish.
5. Add 1/3 cup cheese mixture, in a log shape, in the center of each crepe, roll crepe tightly around it, and lay seam side down in the sauced dish (touching each other in a single layer).
6. Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
7. Bake 35 minutes then top with shredded mozzarella and bake 10 more minutes, or until bubbly around the edges and cheese is melted.
We sided it with a nice Bev salad.
We all thought the manicotti was delicious and so did our neighbors who got the four that wouldn’t fit in our 11x14" dish. We all thought the crepes were better than using the dried manicotti and we think they can be made in just a little more time than cooking the dried ones, plus they are much easier to fill.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
5/23/20 event date