Buona Pasqua: Did someone say pasta?

Manicotti

Well manicotti isn't quite pasta, but it's close! Easter is just around the corner and that means the best homemade Italian food! Manicotti is an Italian delicacy, but I can attest to how easy it is to make.

A few years ago, my mom hosted Easter dinner for my whole family, so I spent a decent portion of the day slaving away in the kitchen with my crepe pan. I made approximately forty crepes, I know it sounds like a lot, but we had a lot of people coming, and on average one person can eat two to three manicottis.

It might sound weird to be making crepes for a pasta like dish, but they are a type of savory crepe. Once the crepes are made they are filled with a cheese mixture that is composed of ricotta and some type of grated cheese such as romano or parmesan, and an egg.

Then the crepes are covered partly in a homemade spaghetti sauce, and then baked. When they come out of the oven center is piping hot with warm ooey, gooey cheese, and the sauce has been slightly absorbed by the crepe.

Here is the actual recipe, so that you can replicate this masterpiece.

Crepe Ingredients:
- 1 cup of flour
- 2 eggs
- 1/2 cup of milk
- 1/2 cup of water
- 1/4 teaspoon of salt
- 2 tablespoons of melted butter

Crepe Instructions:

- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. 


Cheese filling Ingredients: 
- 1 pint of part skim ricotta cheese
- 8 ounces grated mozzarella cheese
- 3/4 cup grated parmesan, or romano cheese
- 2 eggs
- a hint of salt

Note: The filling amount my need to be doubled or cut in half depending on how many manicottis you are making.

Crepe 

Filling Instructions:

- Let the crepes cool slightly
- Fill each crepe with approximately 3 tablespoons

Sauce Ingredients:
- 3-4 cans of Crushed Tomatoes, 28 oz. sized cans OR 12-15 fresh tomatoes (peeled, chopped and blended in a food processor)
- 1/2 onion, finely chopped
- 4 cloves of garlic
- one bunch of dried basil (3-5 tablespoons)
- one bunch of black pepper (1 - 2 teaspoons)
- 2 tablespoons olive oil

Sauce Instructions:
- Heat the olive oil in a pot over medium heat, and add the onion.
- Saute for 10 minutes or so, stirring often and being careful not to burn it.
- Add the chopped or pressed garlic.
-  Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, and basil. Stirring often, bring to a low boil.
- Reduce heat to low and let simmer for a while stirring often.
- For the first half of the simmer time, do so with the pot uncovered, then cover.

Homemade sauce

Final Steps:
- Pour some sauce into the bottom of a baking dish. 
- Pour remaining sauce over the filled crepes, and sprinkle with remaining grated cheese.
- Bake 45 minutes, or until bubbly, at 350 degrees. 

Manicotti finished product!