Recipes

Steph & Max - Conception Manicotti

"Conception" Manicotti di Mama

Sauce:

  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 Yellow Onion (~3tbsp)
  • 2 Garlic Cloves 
  • 6 1/2 Cups whole, peeled canned tomatoes or crushed (28 oz cans X2)
  • 1 tbsp dried basil 
  • 2 tsp kosher salt
  • Fresh black pepper to taste

Crepes:

  • 4 Large Eggs
  • 1.5 cups Milk
  • 1 cup water
  • 2 cups flour
  • 3 tbsp melted butter
  • Non-stick spray for crepe maker 
  • Blend all ingredients together in a blender and let the batter sit for 1/2 hour. 

Filling:

  • 3 cups Ricotta cheese
  • 2 large eggs
  • 1/2 cup parmigiano - reggiano (grated) 
  • 1/3 cup marscapone cheese
  • 1/2 cup fresh parsley
  • Lemon zest to taste
  • 1/2 tsp salt
  • 1/2 tsp black pepper 

Topping:

  • 1 cup grated mozzerella 

Make Sauce:

  • Heat oil and sauce onion for 6 minutes
  • Add garlic and cook for 2 minutes.
  • Add tomatoes, basil, salt and pepper. 
  • Simmer uncovered for 2 hours. 

Make Crepes:

  • Blend ingredients in bender and let sit for 1/2 hour. 
  • Spray non-stick spray on crepe maker for first crepe only. 
  • Dip crepe maker into batter very quickly.
  • Flip crepe to cook both sides. 

Make Manicotti:

  • Stir together filling ingredients.
  • Spread an even thin layer of filling on crepe. 
  • Fold crepe over 3x. 
  • Spread 1 cup of sauce on baking dish before placing crepes on the dish. 
  • Assemble filled crepes in a ceramic dish.
  • Cover with sauce and grated mozzerlla 
  • Bake at 400℉ or 205℃  for 1/2 hour - 45 minutes until sauce bubbles and cheese browns.