Stuffed Manicotti

• Manicotti Shells↗
• eggs↗8

  extra large

• cup half-and-half cream or 1/4 cup heavy cream↗1⁄4
• cup all-purpose flour, may use up to 1/2 cup↗1⁄4

  may use up to 1/2 cup

• olive oil↗
• nonstick cooking spray
• Filling (for Manicotti or Stuffed Shells)
• part-skim ricotta cheese↗1

  (15 -16 ounce) container

• whole eggs↗2
• cup chopped fresh parsley1⁄4
• garlic cloves↗2

  finely minced (use 1 if you are not that into garlic)

• cup grated parmesan cheese1⁄4 - 1⁄2

Step-by-step instructions

1. 1

   I make this in the blender because then I can pour the liquid directly into the pan, but feel free to make this in a bowl or even in the food processer.

2. 2

   Crack eggs into blender; add half-n-half/cream. Cover and press button for stir (lowest setting). Add flour a few tablespoons at a time through the top hole. Mixture should be rather soupy, like a crepe batter.

3. 3

   Heat non-stick 8" round pan and spray with olive oil or non-stick cooking spray (I use the spray). Pour liquid by scant 1/8 cup amounts into pan, but rotate pan to distribute. The shells will be thin, like a crepe. DO NOT FLIP! Once cooked, loosen with a rubber spatula and remove from pan to plate. This entire process should only take a minute or two at the most. Repeat from spray pan with cooking spray until all liquid is used up.

4. 4

   This recipe makes between 10 to 14 shells. You fill the shells with ricotta cheese mixture.

5. 5

   For Filling: Mix all ingredients together in medium size bowl. Chill until ready to use.

6. 6

   To Fill Manicotti Shells:.

7. 7

   Lay shell out flat on plate; spoon 2 to 3 tablespoons of mixture about 1" from one side of shell; roll up. Place seam side down into a 9x13" baking dish sprayed with non-stick cooking spray. Once done, top with pasta sauce and shredded mozzarella cheese. Bake at 325*F for approximately 20 to 25 minutes until hot and bubby.