Nonna's Manicotti

....this lighter version is crepes is always a hit

This is the most emotional recipe I have in my arsenal. I hope everyone has one of these dishes in their life. I grew up in a Sicilian American home in Tennessee. So you can imagine why I didn’t grow up eating my families recipes unless my Nonna or my Aunt Marilyn were in town. When I was in college, I had such a twinge of homesickness that I called my Nonna and asked her to teach me how to make this dish over the phone. “It’s gonna be a long phone call Tony!” she shouted at my Grandfather.

This dish is a fantastic make ahead, assemble before baking option for the holidays or any group night. The only warning I have for you, is that once you serve this dish to your friends, they will ask for it. A LOT.

A shoutout to my friends at CHERRY BOMBE for publishing this recipe in their cookbook.

NONNA’s MANICOTTI
makes about 20 crepes (5 servings)

SAUCE
2 quarts cherry tomato sauce
28 oz can of San Marazano whole tomatoes
1 tpsp sugar
salt and pepper to taste

*NOTE* I order cherry tomatoes sauce from my local bottega or on Amazon. You don’t have to use this product to make a great Manicotti, it’s just a lighter sauce. Regular tomato sauce or crushed San Marazano work just fine.

CHEESE FILLING
28 ounces ricotta cheese (see note below)
2 large eggs
1 cup flat leaf parsley, finely chopped
1 cup finely chopped mint
1 tsp nutmeg, freshly grated
1 1/2 cup Pecorino Romano, freshly grated

CREPES
4 large eggs
1 cup all purpose flour
1 tsp kosher salt

1. MAKE SAUCE

   1. Add all canned tomatoes, sugar, salt and pepper in pot

   2. blend the tomatoes into sauce with an immersion blender (or in your blender)

   3. cook sauce at a low simmer for a 45 minutes

2. MAKE CHEESE FILLING

   1. mix all ingredients together well and let chill in the fridge

3. MAKE CREPES

   1. in a large bowl mix eggs until fluffy

   2. add water, continue to whisk

   3. add flour and whisk well until smooth with no lumps

   4. heat nonstick pan to medium high

   5. add a touch of oil with a paper towel

   6. add 1/4 cup batter to pan make crepe

      1. The FIRST CREPE always stinks - no worries

      2. the creme will set in less than a minute, do not let it brown

      3. flip once - wait 10 seconds, onto the next

4. ASSEMBLE AND BAKE

   1. ladel 1 cup of the tomato sauce into your baking dish

   2. lay one crepe on a flat surface and spread 3 tablespoons of filling along the center

   3. roll the crepe like a cigar and place it in the baking dish

   4. repeat placing the crepes side by side in a single layer

   5. when finished, cover the crepes in a light layer of tomato sauce

   6. sprinkle a generous layer of your grated pecorino

   7. bake for 45 minutes at 375 F

   8. serve family style with extra sauce in a bowl on the side

MAKE AHEAD INSTRUCTIONS
- make the sauce, cheese filling and crepes in advance
- assemble the crepes right before cooking