For Manicotti, ditch the dried tubes. Instead, make the crepes version — which is much more authentic (at least from an Italian American perspective) — same sort of way you’d make Cannelloni. Let me know if you need a recipe. Here are my tips:
- The crepes are super easy to make with a good 10″ non-stick skillet. About 1/4 cup of batter per pan. Tilt pan to coat. Cook 60 secs one side, 20 on the other.
- The crepes store well. Put them on a plate, with individual pieces of waxed paper between each. Cover finished stack with tightly wrapped foil and put in fridge.
- I used crepes I made that were 3 days old and they were perfectly fine.
- Same for the filling. That will last a couple of days if in a tightly closed container (I use glass).
- My 1/4 cup per crepe amount yielded about 14 total. And 7 fit perfectly in standard 9″ x 13″ glass bake ware.
The crepes are SO much better that the dried pasta. Light and tasty. Uses a lot of eggs (6) but delicious. Manicotti is not a health food.