Many recipes are passed down through generations. I love the story of the lady that cut the end of the ham off and her daughter asked why she did that. She replied, “Because that’s how my mom and grandma do it.” It made her start thinking and she called her mom and asked why she cut the end of the ham off. Her mom answered saying, “Because grandma does it that way”. She then called her grandma and asked, “Why do you cut the end of the ham off?” Waiting for the words of wisdom about this family secret, she was surprised when her grandma said, “Because my pan was too small!”
Sometimes it just tasted better because it’s the way mom or grandma did it. Our manicotti recipe (Ma-Te- Gawt) has now been passed down through many generations. I don’t know where it started but it has now reached my daughters. It is definitely a family affair when making these and we always have a fun time. What’s great about this recipe is, there is a job for anyone so the kids can help too! You learn in stages but you can totally tackle these yourself. When we make them, we usually make between 50-75.
There are many traditions in the kitchen that have been passed down. Some traditions don’t include recipes but what type of pans, utensils, or knives you should use. When I was asked to be a part of the #Pyrex100 years celebration campaign, I was flooded with memories of my mom and grandma. When each of us got our first apartment, a care package was sent that included passed down Pyrex®, a World Kitchen brand dishes and bowls. My youngest daughter recently moved into her own place and of course I hit my cabinet and started pulling out my Pyrex. Some of it was my grandmother’s and still looked new. I had Pyrex that I didn’t even know was Pyrex. Some had covers and it ranged from 15-50 years old….. not even kidding….my grandmother’s Pyrex has to be as old as me or older. Grandma was also an amazing baker and you did all your mixing in Pyrex bowls. It’s funny how a brand can actually become a part of your family. Ok let’s get back to making the manicotti
What you need:
- 8 eggs
- 2 c. Flour
- 2 c. Water
- 3 Lbs Ricotti
- 3 Lbs Mozzerella (shredded in the bag in fine)
- 1/2 tsp Garlic Powder
- 1 tbs parsley
- A shake of Italian Seasoning
- Wine- For drinking
- Great Music
- Butter knife
- Wax Paper
- **Small non stick frying pan** It’s very important that you use this pan ONLY for manicotti! This has now become your manicotti pan
- Sauce- This must be homemade- no jar sauce!!! Here’s a quick family Italian Sauce recipe
- Cookie Sheet *optional for freezing*
- 1 Pyrex Baking Dish
- 2 Pyrex Bowls
Pour a glass of wine and start music- sip and dance as you like throughout!
In your large Pyrex bowl 6 mix eggs, water, and flour with whisk.
Take strips of wax paper and line a counter or a table (close to you)
In another Pyrex bowl mix ricotta, 2 eggs, garlic powder, parsley, Italian Seasoning, and 1/2 the bag of muzz (saving the other half for the top)
Heat up your Small non stick frying pan on medium. To test if it is hot enough, drop a tiny amount of egg mixture and it should cook within seconds….without burning. We’re making a crepe style manicotti.
Pick up pan and with ladle pour enough egg mixture to almost cover bottom of pan (about 3/4 of the ladle) and roll the pan so the mixture rolls and hits the sides a bit. Put on burner. You’ll see the crepe starting to cook from the outside to the inside. NOTE** It doesn’t have to completely cook through because you’ll be flipping. Once you see it slightly lifting off one of the sides, it’s ready. Carefully take a butter knife and pull it back toward you and grab it with your fingers and flip it. Put it back on the burner for about 5 seconds then walk over to wax paper shaking the pan back and forth to loosen the crepe. Flip it out of the pan and onto the wax paper. Repeat until batter is gone
This is where you should have helper number one- Keep flipping the crepes over on the wax paper until cool.
Tip: If you’re doing it by yourself, when you flip one out of the pan, flip a few of the previous ones to a new spot on the wax paper
Sauce the bottom of your Pyrex baking dish to totally cover it!
Add a heaping tablespoon full of the ricotta mixture to the center of the crepe. Fold both sides to the middle and place in baking dish.
Once baking dish is full, add sauce to the top of the manicotti completely covering lightly (they don’t need to be swimming in sauce) Sprinkle the rest of the muzz on top of the manicotti. Place in a pre-heated 350 degree oven for 15-20 mins.
You have now made homemade manicotti!!!
It seems like it’s a lot but it’s really easy. I sometimes make extra and place them on a cookie sheet lined with wax paper and flash freeze them. Once they are somewhat frozen, I place them in a baggie and put back in the freezer. This is with no sauce.
Enter the #RaiseYourGlassSweeps sweepstakes: 3/29/2015–7/4/2015 Below
The Pyrex® 100 Days of Giveaways is sponsored by World Kitchen, LLC. There is no purchase necessary to enter. In order to participate, you must be a legal resident of the fifty United States or the District of Columbia and must be at least 18 years old at the time of entry. Entries will be accepted from March 22, 2015 at 10:00:00 a.m. ET until June 30, 2015 at 9:59:59 a.m. ET.
Disclosure: I have happily partnered with World Kitchen LLC to share the wonderful Pyrex® 100th Anniversary product line. All opinions are my own.