Shells made from scratch. It was delicious.

looks good..only version I ever had was a commercial chain restaurant version. what did you fill it with?

you must be a very sad person that cannot answer a food question...insecure perhaps?

ignore is a crutch trh.....

details on the manicotti please.

Too busy searching for bad cop links.

I've got a little more time this morning, so here's the recipe.

The Crepe Shells: Crack two eggs into a bowl. Scramble into them 1.5 cups of water. Now gradually scramble into that mixture one cup of all purpose flour, till no lumps are present. Make your non-stick pan medium hot (I used a well seasoned cast iron pan) and cover with melted butter. Pour in enough batter so that when it stops spreading it has reached a circle of about six or seven inches diameter. When the edges curl up, flip it over like a pancake and let the other side cook for a minute or two till lightly browned. Set aside and repeat till all the batter is used. You will need to apply a little more butter before starting each new crepe.

The Filling: 1.5 cups of ricotta cheese, 2 scrambled eggs, 2 tablespoons full of fresh chopped Italian parsley, salt and pepper, one-half cup of grated Parmigiano-Reggiano cheese. Mix thoroughly, then spread on each crepe 1.5 to 2 heaping tablespoons full, then roll up.

Baking: Spread your marinara sauce (see my previous recipe for how to make the sauce) on the bottom of the baking dish to cover the bottom. Now lay each filled/rolled crepe on top, then cover with some more sauce. Place into a preheated 350 degree oven uncovered for twenty to twenty-five minutes. Pull out and let sit to cool for ten minutes before serving.

PS I had a little extra batter, so you can see I fit in one midget-sized manicotto here.

so in actuality you had stuffed crepes...manicotti is a large tube like pasta iirc

Brother you must want some of this pretty bad being that you are begging for a recipe.

Comon over. I can serve you and your pretty lady the best. Southern style. Heck I will even get Paula D there. :-)

Hawk.....your sig pic means what please? Tks.

That's a school teacher toting an M1 Carbine in Israel while supervising her class during an outing.

When I was a small boy, manicotti was always what I requested as my "Birthday dinner". Mom's was the best!

This is my mom's recipe.

but aren't manicotti actually a noodle rather than a crepe?

Manicotti may be made with crepes as used by TRH, flat square pasta sheets that are filled and rolled, or ridged tuberous pasta shells that are stuffed. Each to their own as they say.

Lynn

Lynn thank you.

I've made it with the pasta sheets before. The crepes make it so much tastier, I think. They add a flavor dimension all their own. My mom also never added veal or spinach to the filling, and that's how I like it.

My Mom's was better!

Oh yeah?

Yeah!

Bet me!

GONNA HAVE TO TRY THIS!!!!