Judy's Homemade Manicotti

Homemade Manicotti Shells

(and the last "i" is silent)

4 eggs
1 tablespoon oil
2 cups flour
Dash of salt
Water to right texture

Mix all ingredients; adding enough water to make the consistency of a thin pancake batter. Lightly spray a 7-inch or 8-inch frying pan with non-stick spray.

Using a 1/3 measuring cup, fill it 3/4 of the way and pour batter into hot pan. Cook until barely set, flip and remove immediately to wax paper.

Makes 18

2 pounds ricotta cheese
2 eggs
Grated cheese, parsley, garlic powder to taste

Preheat oven to 350 degrees F.

Lightly spray a 13 x 9-inch baking dish. Pour enough sauce to cover bottom of pan. Set aside.

Take one manicotti shell and spoon filling in a line, slightly off center, about 1/2 inch from edges. (You'll know better after the first one how much to  use. I start with a serving spoon full.) Roll manicotti up and place in baking dish. Continue for all. Pour sauce over manicotti; sprinkle with grated cheese and bake at 350 degrees F for 1 hour.

Footsie Note: You can make these ahead and refrigerate or freeze, but use a glass baking dish as the acid in the sauce reacts with foil and aluminum. You can also freeze just the pasta (flat, wax paper or plastic wrap in between each "crepe"). Must be thoroughly thawed before attempting to separate. Trust me I found out the hard way. Sometimes I just make half a recipe since there are only 2 of us. If you want to prepare the manicotti and then freeze it, skip the addition of the sauce until it's time to bake them.

Servings: 18