Homemade Manicotti
Make Your Own Crepe Noodles for Spinach, Ground Beef Filling
Treat your family to an Italian delicacy with this pasta dish recipe.
Manicotti, loosely translated from the Italian “sleeve,” has evolved into a creative cook’s dream come true. Like its cousins, ravioli and shells, fillings for manicotti have come to include a variety of ingredients - ricotta cheese, mushroom, ham, broccoli and even pumpkin.
An easier, quicker meal can be made with store-bought manicotti noodles.
This hearty recipe suggests homemade crepe-style shells filled with ground beef, spinach and parmesan cheese.
Serve with a tossed salad and rolls for a complete meal.
Manicotti
- 2 tablespoons butter
- ½ cup finely chopped onion
- 1 clove garlic, crushed
- 1 10-ounce package frozen chopped spinach, thawed and drained
- 1 pound ground beef
- ½ cup soft bread crumbs
- ¼ cup grated parmesan cheese
- 2 eggs, lightly beaten
- ½ teaspoon dried basil
- 1 teaspoon salt
- Dash pepper
- 3 cups tomato sauce
- Grated parmesan cheese
- Homemade Manicotti Shells
Sauté onion and garlic in butter. Add spinach. Heat until moisture is absorbed. Transfer to a large bowl. Brown beef, stirring to break up. Drain off grease and add beef to spinach mixture. Add bread crumbs, ¼ cup parmesan cheese, eggs and spices. Blend well. Working with one manicotti shell at a time, place about 2 tablespoons of filling in bottom half of the shell and roll up like a crepe. Pour a little tomato sauce into a shallow baking dish. Lay manicotti side by side in dish, seam side down. Top with remaining sauce. Sprinkle with parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly.
Homemade Manicotti Shells
- 3 eggs
- ¾ cup water
- ½ teaspoon salt
- 2½ tablespoons oil
- ¾ cup flour
Beat all ingredients together with an electric mixer until as smooth as pancake batter. Season an 8-inch non-stick skillet with oil. Use a ¼ cup measuring scoop and fill it ¾ full. Pour that amount into center of skillet and tip skillet around to form a thin pancake that fills the bottom of the pan. Cook over moderate to low heat until bubbles appear. Quickly flip it over, making certain that batter does not brown like a pancake. Remove from skillet and stack on a plate until ready to fill.
