Crepes manicotti with cheese filling
Description
The recipe won't take much time. You can make this dish not only with pancakes, but even with thin Armenian lavash. The dish won't be authentically Italian anymore, but the taste won't suffer. You can prepare manicotti with any filling; I used a cheese mixture. Serve hot—it goes great as a side dish. My pancakes were made in advance, but for this dish, it's better to use thin ones. Serve hot.
Instructions
- 1
Step 1
1. Mix ricotta, 120-150 grams of grated Parmesan, egg, salt and pepper to taste, garlic powder, and 4 fresh chopped basil sprigs.
- 2
Step 2
2. Place about half of the prepared tomato sauce into the baking dish.
- 3
Step 3
3. Unroll the prepared crepe and place about 2-3 tablespoons of filling on it.
- 4
Step 4
4. Fold the pancakes into a triangle or roll them into a tube, making sure all edges are sealed.
- 5
Step 5
5. Place all the stuffed pancakes on the sauce in a baking dish.
- 6
Step 6
6. Heat olive oil in a skillet. Thinly slice the garlic and add it to the oil, sauté for 1-2 minutes.
- 7
Step 7
7. Finely chop the tomatoes and the remaining basil, add everything to the pan with the garlic.
- 8
Step 8
8. Salt and pepper the entire contents, cook for about 5 minutes, then add the remaining tomato sauce.
- 9
Step 9
9. Place the contents of the skillet over the pancakes in the baking dish and spread evenly.
- 10
Step 10
10. Grate the remaining Parmesan and mozzarella and sprinkle over the pancakes, adding a bit of basil.
- 11
Step 11
11. Cover the dish with foil and place it in the oven for 30-40 minutes, baking at 180 degrees. Remove the foil during the last 10 minutes to form a nice crust. Serve the dish hot.