Christmas Eve Manicotti
Ingredients
- 4 eggs
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 2 ¼ cups milk
- ¼ cup butter, melted
- 1 tablespoon vegetable oil, or more as needed
- 1 (15 ounce) container ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- ½ cup grated Parmesan cheese
- 1 (3 ounce) package cream cheese, softened
- ¼ cup chopped fresh parsley
- 3 tablespoons chopped green onion
- 2 eggs, lightly beaten
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 2 cups prepared marinara sauce, or as needed
- 1 cup shredded mozzarella cheese, or to taste
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Instructions
- Whisk 4 eggs and ¼ teaspoon salt together in a bowl; gradually whisk in flour, alternating with milk, until smooth. Whisk in melted butter; refrigerate batter at least 1 hour.
- Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Pour in about ¼ cup batter (enough to lightly cover bottom of the skillet) and immediately swirl the skillet to spread batter out to cover bottom completely. Cook until crêpe turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Transfer crêpe to a plate; layered between waxed paper. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crêpes from sticking.
- Preheat the oven to 350 degrees F (175 degrees C).
- Gently combine ricotta cheese, spinach, Parmesan cheese, cream cheese, parsley, green onion, 2 eggs, onion powder, oregano, and ½ teaspoon salt in a bowl until filling is thoroughly mixed.
- Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place 1 crêpe onto a work surface; spoon about 3 tablespoons filling, or more as needed, down the center of crêpe. Roll crêpe over filling; place into baking dish. Repeat with remaining crêpes and filling. Spread remaining marinara sauce over filled crêpes; sprinkle with mozzarella cheese.
- Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.
Source
Original recipe: View Original