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Dad's AWESOME Cheese Manicotti Recipe (feat. DAD!)

Entertaining With Beth Follow
  • Video description
  • 12 months ago
  • 23,761 views
  • 1,577 likes
  • 178 comments
Learn how to make one of my Dad's childhood favorites, cheese manicotti. A recipe made frequently by my Italian grandmother. Dad will show us how to make this crepe-style manicotti recipe and how easy it is. It's also a lighter take on manicotti as well! I hope you enjoy! xx Beth
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DAD'S AWESOME CHEESE MANICOTTI RECIPE
Serves 8
*Print Recipe here* http://bit.ly/2NT6YGX

INGREDIENTS:

Sauce:
2 tbsp (30ml) olive oil
1 garlic clove, pierce with a fork or quartered
(4) 15 oz cans (1640ml) pure tomato sauce
salt pepper to taste
1 (5ml) tsp Italian seasoning
A few dashes of Worcestershire sauce
Large sprig of fresh basil

Crepes:
4 eggs
1 cup (120g) all-purpose flour
½ tsp (2.5ml) salt
1 cup (240ml) of water
Butter for greasing pan

Filling:
16 oz (450g) ricotta cheese
1 egg
1 ½ cups (195g) Italian Blend Cheese (or 1 cup (150g) mozzarella and ½ cup (45g) freshly grated parmesan)
¼ cup (60ml) fresh parsley, finely chopped

Topping:
1 cup (150g) mozzarella
2 tbsp (30ml) Fresh basil, rolled and sliced into a chiffonade


METHOD:
Prepare the sauce first.

In a large pot add the olive oil. Once hot, add the garlic and flavor the oil with it for a few minutes until lightly browned.

Add tomato sauce, season with salt and pepper, Italian seasoning, Worcestershire sauce, large basil spring. Allow sauce to simmer for at least 30 minutes to sweeten.

Meanwhile, prepare the crepes. In a large bowl add the eggs, whisk to combine. Then add the salt to the flour, whisk to combine.

Then slowly add the flour/salt mixture, little by little to the eggs, alternating with the water, until both have been used up. You’ll have a runny batter on your hands the consistency of “heavy cream”.

Grease a small non-stick 6” pan with 1 tsp of butter once hot pour 1 ladle of batter in pan, swirl batter around until fully coated. Allow to cook until set, flip with a thin spatula and cook for 1-2 minutes more on the other side. Stack on a plate. Continue the process until 8 crepes are made, set aside.

Prepare the filling. In a medium-sized bowl add the ricotta, egg, salt and pepper, cheese and parsley, stir to combine.

Fish out the garlic and the basil sprig from the sauce and discard. Or press the garlic through a garlic press to mince it back into the sauce.

Ladle a few spoonfuls of the sauce into the bottom of an oven-safe 9 x 14 casserole dish.

Then add 2-3 tablespoons of the filling on top of the crepe, at the edge closest to you, roll up the crepe into a tight log, place in the casserole dish, seam side down.

Ladle more sauce just over the middle of the crepes so the ends show the crepes peeking through at the top and bottom. Top sauce with freshly grated mozzarella cheese.

Bake at 375F (190C) for 15-20 minutes, place until the broiler for 1-2 minutes to allow the cheese to melt and bubble. Garnish with fresh basil


ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
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