A French Girl Makes Manicotti

A week before Christmas, our neighbor Arlene gifts us with these magnificent oblong pillows stuffed with cheese, and individually rolled up in wax paper. They’re stored in the freezer, along with a loaf of Sarcone’s bread – awaiting a night when I have no time or energy to make dinner. It’s the best gift!

Making manicotti has been on my “things I want to make” list for a long time and have successfully avoided doing until now. I don’t know why – it’s pretty easy if you make the crepes one day and stuff them the next. This recipe makes enough to freeze for a future dinner. Take the plunge and serve with some No-Knead Bread! 

For the gravy (sauce):

• 2 – 28 oz. cans of crushed tomatoes (I use Tuttorosso)
• 2 cloves garlic
• pinch of granulated sugar
• splash of olive oil
• salt and pepper
• 1 pound ground beef
• 1 small yellow onion, diced

1. The easiest way to make gravy is in a crockpot – if you don’t have one, you can do it on top of the stove on medium-low heat, stirring occasionally. Combine crushed tomatoes, garlic, sugar, olive oil, and salt and pepper.
2. Brown ground beef and onion in a skillet, and add to the tomatoes, let cook for an hour.
3. Remove garlic cloves.

For the crepes:

• 2 cups flour
• 2 large eggs
• 1 cup milk
• 1 1/4 cups water
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1 tablespoon canola oil + extra for pan
• wax paper cut in 2″ strips (to keep the crepes from sticking together)

1. In a large bowl, whisk all ingredients together until the batter is smooth.
2. Lightly brush a 7″ non-stick skillet with oil, warm the pan over medium heat.
3. Pour in slightly less than 1/4 cup of batter (approximately 3 tablespoons) into the pan, and swirl around until it covers the bottom. Let cook until it looks dry, turn the crepe over with a rubber spatula – let cook briefly on the other side, then turn out on a plate. Lay a strip of wax paper on top.
4. Repeat with the rest of the batter – makes about 24. At this point – the crepes may be stored in the fridge for a day. If you do decide to refrigerate them, let them come to room temperature before filling them.

For the filling:

• 32 oz. ricotta
• 16 oz. shredded mozzarella
• 1/4 cup parmigiano-reggiano
• 2 large eggs
• salt and pepper

1. In a large bowl, combine all ingredients.
2. Put 2 tablespoons of filling on each crepe, roll up.
3. Preheat oven to 350º. Spoon gravy to cover the bottom of a 9″ x 13″ pan.
4. Place the filled crepes, seam side down in pan, cover with more sauce. Bake for 30 minutes.