Manicotti - ricotta

By Taraespo

Ingredients

• Shell:
• 2 cup water
• 2 cup flour
• 6 eggs
• 1/2 tsp salt
• Filling:
• 2 lbs ricotta
• 2 tsp salt
• 1/4 cup Italian parsley, chopped
• 1 cup parmesan
• 4 egg yolks, beaten
• 7 cups mozzarella, shredded
• 1 pkg of frozen spinach, cook and squeeze out all water
• Spaghetti Sauce:
• 1 recipe of sauce (see Esposito spaghetti sauce)

Preparation

Step 1

Shells:
Put all liquid ingredients in blender and blend, slowly add flour. Let sit for 1/2 hour and then fry in olive oil spray in non-stick 7" pan. Makes about 30+.

Filling:
Mix all the filling ingredients with 1/2 cup of the parmesan and 5 cups of the mozzarella.

Put layer of sauce on bottom of large casserole dish. Fill each shell with ricotta filling, roll and place in dish. Top with sauce and remaining cheeses.

Bake at 350 for 40 minutes. I think it's best when made the day before and refrigerated. It also freezes well.