Ingredients
Filling
2 1/2 pounds ricotta cheese
1 1/4 pounds shredded mozzarella
1 package frozen chopped spinach
5 heaping tablespoons romano and parmesan mixed
3 eggs
1 Tbsp. salt
1/2 tsp. garlic powder
2 large pinches white pepper
1 bunch parsley leaves chopped
Fresh Pasta for manicotti shells
14 large eggs
3 Tbsp. crisco
flour
Preparation
To make filling: boil spinach, squeeze out all as much water as possible, then chop
combine cheeses and all other ingredients in a large bowl and mix well
To make pasta: Combine eggs and crisco. Add flour until desired consistency is reached Kneed dough Let dough rise under bowl for a minimum of 20 minutes. But it can rest longer. Kneed every 20 minutes
Cut pasta into manicotti sized pieces form into a ball and pat with flour. Run through pasta machine to create a long strip. Cut into manicotti sized strips Boil pasta in a large pot with a heaping teaspoon of crisco until it floats then remove pieces from boiling water and submerge in an ice bath. Dry on sheets or tablecloths Fill manicotti and arrange on a sided cookie sheet with flour on the bottoem to prevent sticking. Cover and freeze for up to 2 weeks.
To cook: Preheat oven to 350 spread thinned sauce on bottom of pan arrange manicotti and top with thinned sauce. Bake for 35 to 45 minutes or until soft and cooked through. Top with Parmesan/Romano mixture about 15 minutes before done
