Homemade Manicotti Italian Stuffed Pasta

4 eggs
1/4 teaspoon of salt
1 cup flour
1 cup of water

Filling:

2 lbs. Homemade Ricotta cheese or your favorite brand
4 eggs
3/4 teaspoon salt
1/3 cup grated cheese
1/4 teaspoon white pepper
2 tablespoons chopped fresh parsley
1/2 cup mozzarella cheese  1 cup extra for topping
Mix together set aside till shells are done.

In a large mixing bowl, beat eggs, add saltwater and blend together. Add flour mix till smooth. 

Will be a thin batter.


Cook in a heated sprayed pan, as you would pancake in a nonstick 6 to 8-inch pan sprayed each time with nonstick spray, in between manicotti pasta. 

Spread quickly on the pan and rotate to coat pan, use spatula to flip, will cook fast, and require around a minute on each side.


Remove immediately and stack on wax paper. 

This makes around 30 manicotti.

Spread each shell with approx. one tablespoon of filling. 

Roll up. 

Make sure you only use one layer in a large shallow pan. Top with already made Traditional Sunday Sauce recipe on this website, or use your favorite sauce and top with shredded mozzarella cheese.

Sprinkle grated cheese on top. Cover and bake for 25 minutes at 375 or till bubbly and browned.

Would like a homemade sausage recipe? Click here!