RISE & SHINE KAUT43 OKC
Ohhhh if ever there was a time for a little Italian comfort food, this weekend would be it.
Manicotti, as most people think of it, is tube pasta filled with cheese blends, and/or cheese-meat, and even cheese-spinach. Stuffed and baked in a hearty marinara, manicotti makes a great meal any time of year.
What a lot of people don’t know is that manicotti doesn’t have to be the tube shape pasta filled with all of the goods…it can even be made with crepes. A savory crepe obviously and one that some Italian cooks refer to as cooked pasta or crespelle. That’s the route we’re going down today with my manicotti, and I hope you enjoy; plus it was a fun dish to make!
Scotty’s Cheese Manicotti serves 4-6.
The Crepes - makes six 10” crepes.
2 large eggs
1 cup flour
A good pinch of Kosher salt
1 cup (1 1/2 cups if needed) whole milk
Olive Oil for the pan
Combine the eggs, milk, flour, and salt in a blender. Blend the ingredients until smooth, scrape down the sides (with the power off of course) and blend again. If you think the crepes batter is too thick add more milk tithing it out.
Using a 10” crepes pan or your next best option heat the pan and brush in a small amount of olive oil. Pour around 1/4 cup of the crepes batter, swirling it around the pan to cover the entire bottom. Cook for 30-45 seconds on one side, flip the crepes and cook an additional 15-20 seconds until nice and golden.
Stack the cooked crepes on a plate and loosely cover until ready to fill.
2 pounds ricotta cheese (you may buy store bought or make your own: here!)
1 cup + shredded mozzarella cheese
1/2 cup + grated Romano cheese
1/2 cup + shredded Fontina cheese
Shaved Parmigiano-Reggiano cheese
2 eggs, beaten
1 teaspoon In The Kitchen With Scotty Cook’s Line Seasoning or salt and pepper to taste
1 teaspoon fresh ground nutmeg
1/4 cup finely chopped Italian parsley
Marinara Sauce at least 2 cups
If buying your ricotta add it to a fine mesh strainer and place over a bowl. This will allow any excess water to drain out and stop your manicotti from being soggy.
In a large mixing bowl add the ricotta, mozzarella, Romano, and Fontina cheese. Break up and loosen with a rubber spatula, lightly mixing. To that add the nutmeg, Cook’s Line, beaten eggs, and parsley. Mix everything into a nice smooth mixture.
Place a crepe (pretty side down) on a flat surface. Fill each of the 10” crepes with about 1/4 cup of the cheese mixture. You want these to be full so don’t be afraid of over filling. Fold over one side of the crepe halfway to the center, then the other side halfway.
Preheat your oven to 375 degrees. In a large baking dish add one cup of marinara sauce to the bottom, out enough to lightly coat the bottom of the dish. Place the filled crepes seam side down in the dish and layer until all the manicotti crepes are in.
Lightly sauce the tops of the manicotti. Toss together the extra (+) cheeses and top the manicotti with them. Add shaved Parmigiano-Reggiano.
Place the manicotti in the center of your oven and bake for 30-35 minutes or unto the sauce is bubbling and the cheese is a nice golden brown.
Remove from the oven and allow the manicotti to rest at least 10 minutes before serving. Enjoy!