Manicotti Recipe

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Manicotti
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Ingredients
20
Count
Nutrition
692
Calories
Total time
140
Minutes
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Ingredients:

Directions:

  1. For the filling:
  2. To make the crepes, in a blender, combine the flour, water, eggs, and salt and blend, scraping down the sides of the bowl, until the batter is smooth. Transfer to a bowl. Heat a 6 to 7-inch skillet over moderately high heat until hot. Brush the skillet with about 1 teaspoon of the olive oil to coat well and heat the oil until hot. Pour 1/4 cup of the batter into the center of the skillet and lift and tilt the pan to coat the bottom with a thin layer. Cook until the batter is set and the underside is golden, about 1 minute more, and invert onto a plate. Make additional crepes with the remaining batter in the same manner. Crepes may be made 1 day ahead. Cover and chill. Freeze for up to 1 month. Defrost in the refrigerator before using.) Preheat the oven to 350 degrees. Lightly oil a large shallow baking dish.
  3. To make the filling, in a bowl combine all of the ingredients, except for the sauce.
  4. To assemble, lay each crepe on a work surface, attractive side down, spoon 3 tablespoons of the filling down the center, and fold in the edges to enclose the filling. Fill the remaining crepes in the same manner. Spoon 1 to 1 1/2 cups of marinara sauce into the baking dish in an even layer. Arrange the crepes, seam side down, in the dish and spoon on enough of the remaining sauce to coat the crepes. (The dish may be assembled several hours or 1 day ahead. Cover and chill. Allow longer baking time if refrigerated.) Bake for 15 minutes, or until the crepes are heated through and their edges are slightly crisp. Sprinkle with additional Parmesan to taste and put the crepes under the broiler, about 3 to 4 inches from the heat, for 2 minutes, or until the top is golden.
  5. In a deep skillet set over moderate heat, heat the olive oil until hot. Add the garlic and onion and cook, stirring occasionally, until they're pale golden, 5 to 7 minutes. Add the tomatoes, oregano, and salt and pepper to taste, and simmer, stirring occasionally, until the tomatoes have reduced and separated from the oil, 15 to 20 minutes. Add the red pepper to taste, if desired and simmer for 2 minutes more.
  6. Yield: makes 4 to 6 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 691.68 Kcal (2896 kJ)
Calories from fat 320.9 Kcal
% Daily Value*
Total Fat 35.66g 55%
Cholesterol 211.93mg 71%
Sodium 1809.05mg 75%
Potassium 1538.61mg 33%
Total Carbs 54.72g 18%
Sugars 21.34g 85%
Dietary Fiber 10.4g 42%
Protein 39.7g 79%
Vitamin C 30.3mg 51%
Iron 5.6mg 31%
Calcium 845.7mg 85%
Amount Per 100 g
Calories 100.18 Kcal (419 kJ)
Calories from fat 46.48 Kcal
% Daily Value*
Total Fat 5.16g 55%
Cholesterol 30.7mg 71%
Sodium 262.02mg 75%
Potassium 222.85mg 33%
Total Carbs 7.93g 18%
Sugars 3.09g 85%
Dietary Fiber 1.51g 42%
Protein 5.75g 79%
Vitamin C 4.4mg 51%
Iron 0.8mg 31%
Calcium 122.5mg 85%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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