Italian Manicotti Shells Recipe

Sunday, August 12, 2012
Whenever we want a special pasta dish, this one is for me the easiest. Making the shells is a little time consuming but nothing fancy. Stack them between wax paper and you can freeze them for another time. This one is my mom's recipe, we usually have them on a Holiday. With all the special events in the summer you can fill them with anything you like using cheeses and meats. Spinach and Ricotta is a favorite filling, or for the meatlovers just make crushed meatballs and sausage filling, load it with sauce and mozzarella and you have a whole meal!

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

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 non-stick 6 or 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 when using the 6-inch pan 18 to 22 for an 8-inch pan.

For the filling and Stuffed Manicotti click on link below:

Homemade Stuffed Manicotti Shells

Here are some great Italian Sauce Recipes that go great with this homemade manicotti:

Traditional Sunday Sauce The Next Generation
Our Family Recipe on Sunday Sauce
History on Pomodoro and Marinara

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