Homemade Manicotti – Easy Recipe

INGREDIENTS FOR MANICOTTI SHELLS
4 eggs
1 cup of milk
1 cup of all purpose flour
1/2 teaspoon of salt
1/2 teaspoon of butter to place in fry pan

INGREDIENTS FOR RICOTTA & SPINACH FILLING
1 pound of drained Ricotta Cheese
1 cup of grated Parmigiano Reggiano cheese
1 cup of grated Mozzarella Cheese
200 grams of boiled Spinach (drain the water)
2 Eggs
Salt & Pepper for Seasoning

1 cup of grated Mozzarella Cheese for topping (optional)

LINK TO HOMEMADE TOMATO SAUCE RECIPE

Yields 5 servings
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INGREDIENTES PARA MASSA DE MANICOTTI
4 ovos
1 xicara de leite
1 xicara de farinha de trigo
1/2 colher de chá de sal

1/2 colher de chá de manteiga para colocar na frigideira

INGREDIENTES PARA O RECHEIO DE RICOTA E ESPINAFRE
450 g de ricota escorrida
1 xicara de queijo parmesão ralado
1 xicara de mozarela ralada
200 gramas de espinafres cozidos (escorra a água)
2 ovos
Sal e pimenta para temperar

1 xicara de mozarela ralada para cobertura (opcional)

Rende 5 porções

LINK PARA RECEITA DE MOLHO DE TOMATE CASEIRO

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[Music] Hi everyone, I’m Nancy Gaitano and today I want to show you how to make my dish of manakotti. It’s an Italian dish. A lot of you may or may not know, but I’m married to an Italian and I try to make uh best of both worlds Portuguese dishes and Italian dishes. So today I’m going to show you show you how to make my manakati dish. Um, I’m gonna make uh savory crepes uh which is going to be served as the pasta to roll. A lot of you may know tubes, you know, your pasta tubes. You can do that as well, but these crepes uh are very light and then stuffed with spinach and kata cheese. It’s just a delicious, easy to make pasta dish, and I’m going to show you how to make it step by step. So, let’s move on to the ingredients that you’ll need for this recipe. For the first step, in a bowl you’re going to place four eggs. Once you have the eggs in your bowl, you’re going to mix them together really well. And once they’re beat up, you’re going to add one cup of milk. Mix that in as well. You just want to make sure everything’s well incorporated. Then add one cup of allpurpose flour. You don’t want any lumps of flour. So mix in that flour really well. Once it’s mixed in and you don’t see any more flour, you’re going to add half a teaspoon of salt. So place in the salt, mix in the salt, and then your batter is pretty much ready to make the manakotti shells. Let’s move on to the next step. All right, moving on to the next step. I have a 9 in non-stick fry pan. I’m placing about 1/4 teaspoon of butter and I want it to melt onto the pan. So, all I’m doing is just making sure that it’s completely coated. Oh, and I need to make sure this is on a really low heat here. Now, you’re going to coat the pan with butter and make sure it’s completely coated just like this. And then you’re going to get your uh batter for the manakotti shells and you’re going to use a ladle. That’s what I like to use. Pour it into the center. And you want to work quick. Now, as soon as you have your batter in your pan, you’re going to work it around in a circular motion to cover the bottom of the pan to form your manakotti shell or crepe. And then you’re going to place it back on the stove and let it cook for about a minute on one side. You don’t want it browning. It doesn’t have to brown. It just has to be cooked through just like this. And then once it’s cooked through, less than a minute, flip it. Voila. See how it’s loose? It’s a non-stick pan. It really helps the butter as well. Now, once you flip your crepe on the other side, another 20 to 30 seconds to cook on the other side and it’s done. You’re going to take it, flip it onto a plate, and voila, you have a manakotti shell or crepe. Now, I’m going to continue making my uh crepes here. I’m going to show you one more time. I’m going to take a ladle, place the batter into the center of the pan. Again, you want to work quickly. Lift your pan from the stove, work it around in a circular motion so the batter is covered in the bottom of the pan. Just like that. You’re going to let it cook for about 60 seconds. And then once it’s cooked on one side, you’re going to flip it. And all I’m using here is a flat spatula to help me flip the crepe. And I’m going to do the flip. And don’t worry if it doesn’t land flat. You can always straighten it out with your hands or with a spatula. You’re going to let it cook on the other side for about 20 to 30 seconds. Okay. Now, my second manati shell is ready. I’m going to plate it. And if you notice, I’m placing one on top of the other. They don’t stick. I’m going to continue making the manakotti shells and once they’re ready, I’ll show you the next step. Now, here’s the ingredients you’ll need for the filling for the manakotti. I have one pound of ricotta cheese that I’ve drained. One cup of Parmesano that’s grated. One cup of mozzarella cheese, also grated. 200 g of boiled spinach, and I’ve drained the water, and I’ll be slicing that up later. Two eggs and salt and pepper for seasoning. Let’s move on to the next step. For the next step, I’m going to just chop up the spinach that I boiled and drained the water. And all I’m doing here is chopping it into smaller pieces so I can add it to the ricotta filling. So, I’m going just plate it, set it aside, and start with the filling. For the filling, in a bowl, I’m going to start off with the drained ricotta cheese, parmesan roano. Next, I’m adding the mozzarella cheese that I’ve grated. Next, I’m adding the chopped spinach. And next I’m going to add two eggs. The eggs are just going to help to bind the mixture together. So now I’m going to add the seasoning. I’m going to add one teaspoon of salt and half a teaspoon of ground black pepper. Once you have the seasoning in there, you’re going to use a spoon and just bind it together. Just combine everything. Keep mixing until it’s well combined. Okay, now that I have the mixture well combined, I’m going to give it a taste test. Just check a little bit for uh seasoning. I’m going to try it. Let’s do this. and tastes perfect. On to the next step here. I want to show you the tomato sauce that I made. Uh this is a recipe my mother-in-law has shown me how to make. Uh I’m going to be adding this sauce to the manokotti. Took about an hour and a half to cook. I do have the recipe here on my channel. I’m going to add the link to the description box down below and at the end of this recipe. All right, let’s move on to the next step. I have a Pyrex tray here. I’m going to start off by placing some of the tomato sauce that I made at the bottom of the tray so I can place the manakotti on top of the sauce. That way it doesn’t stick. So, I’m just going to place the sauce on the tray. I’m going to spread it out evenly. Ah, I got a piece of garlic. I don’t want that in there. I’m going to move it aside. And I’m going to spread out the sauce um on the bottom of the tray just as I’m doing here. And now that I have the sauce on the tray, I’m going to set it aside and start filling my manakotti shells. Moving on to the next step in filling the manakotti shells. So now I’m going to take one of the manakotti uh crepes. Take a scoop with the spinach arocottata filling. Place it in the center. And I’m going to spread it out uh just as I’m doing here. So you want to leave a few inches on the ends so that way when it bakes in the oven and uh the dicata doesn’t expand and come out of the shell. So I’m going to flip it on one side and roll it again and then place it on the dish face down. So where I fold the edges of the crepes, you’re going to place that face down. I’m going to continue filling the manakotti shells with the spinach and ricotta filling. And then I’ll show you what it looks like when it’s ready to go into the oven. Right. For the next step, I’m going to place the tomato sauce on top of the manakotti shells. Uh and I made 10 manakotti out of this recipe. Um sometimes I’ll get 12. That just depends. Uh, I have maybe a spoonful left of the stuffing, but in the end of the day, you’re going to get about 10 to 12 manakotti shells with this recipe. You’re going to coat it with tomato sauce. You want to make sure it’s completely covered. And once you have all your sauce on the manakotti, you’re going to cover your dish with some aluminum foil paper. And you’re going to just cover it because you’re going to place it in the oven and you want your sauce to dry out. So, you’re going to place it in the oven and bake it at 400° F for 30 minutes. And then I’ll show you the next step. Here’s my manakati out of the oven after 30 minutes. Now, once I remove it out of the oven, I’m going to remove the foil paper. They’re nice and fluffy. They’ve puffed out. And now, at this point, what I’m going to do is, this is optional. You don’t have to do this, but what I’ve done is I’ve grated some mozzarella cheese. And I’m going to coat the top with mozzarella cheese. You don’t have to do this. There’s times I don’t put it, but my kids are going to have it and they like the mozzarella cheese on it. So, I’m going to do that four of them. So, this is just an option. And I’m going to coat it with the mozzarella cheese right on top. And I’m going to place it back in the oven for another 10 minutes or until the mozzarella cheese is melted. Okay, I’ve placed mozzarella on top. Back in the oven, it goes at 400 for another 10 minutes. 10, 12 minutes. And then I’ll show you the final product when it comes out of the oven. Let’s dig in everyone. Can’t wait to show you how delicious this manakotti is. Just going to take one. Look at that. Steam is still coming out of the manakotti. Okay, I’m going to slide this over and just add a little bit of the parmesano raano. And what I do is I just buy a block of parmesan roano and have them grade it for me at the um grocery store or the market. And um I get some fresh parmesan roano. That’s optional. You don’t have to add the cheese. But let’s break into this. So light and hot. Here we go. Look at that. [Music] Wow. The seasoning’s perfect. It’s a perfect pasta dish. And if you like ratott and spinach, this is a perfect light pasta dish. Two manakotti is perfect for each person. Um, so this serves about four to five people uh depending how hungry you are. So, I hope you give this recipe a try. It’s super easy and so delicious. And there you have it everyone. That’s how I make my manakotti recipe. This is one of my small recipes where I can make about 10 to 12 manakotti. It’s good enough for a family, but you don’t even need a knife for this. So soft and light. Absolutely melts in your mouth. So tasty. and so delicious. Uh this is a very easy manakoti recipe. Uh I just showed you how to make it step by step. Like I said, this is a smaller recipe. Um I do tend to make this for uh if I’m hosting, you know, Christmas or Easter or just big dinner parties. Um, I’ll make my larger recipes where I’ll get about 24 to 30 uh manakotti, but you can also pre-make your manakati the day before, cover with foil, and place it in the refrigerator. And then when you’re ready to place it in the oven, just remove it out of the refrigerator and bake it and serve it when it’s nice and hot. I hope you all enjoyed this recipe of my manakotti. And if you did, don’t forget to like and subscribe. And until next time, thanks so much for watching everyone. Take care. [Music]