Let’s Eat: Manicotti shells

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FORT MYERS, Fla. – On Wednesday’s the WINK kitchen gets fired up. Chef Vinny from the Neapolitan Gourmet in Naples stopped in to show us how to make Manicotti Shells.

Below is the recipe.

  • 2 large eggs
  • 1/2 cup all purpose flour
  • 1/2 cup-3/4 cup whole milk (can substitute skim milk)
  • Pinch of salt

Makes 8 shells

  • Cooking oil or Crisco
  • Heat large fry pan on med-high (375 degrees for an electric frying pan)
  • Beat eggs with mixer or egg beater, add flour slowly along with milk and salt until batter is completely blended.
  • Moisten a folded paper towel with oil and grease pan lightly and keep close by
  • Fill large spoon (about 1/8 cup) and pour quickly in center of pan. With bottom of spoon, mold into circle by circling the mixture in the pan and spreading it until circle is formed.
  • When shell appears to becooked (about 20 seconds) flip carefully by hand to cook other side (about 3 seconds)Reserve to plate.
  • Swipe pan in between each shell with paper towel and replenish oil as needed.  Stir batter before each one as well.


  • 15 oz. Ricotta Cheese (whole or skim)
  • 1 egg
  • ¼ cup Romano grated cheese
  • ¼ cup grated mozzarella cheese
  • 1 tbs. fresh chopped Italian parsley
  • Salt and pepper to taste

Mix together in bowl

  • When the shells are cooled, add a heaping tablespoon of ricotta mixture to each shell and roll closed.
  • Add a small amount of your favorite tomato sauce to bottom of shallow baking pan, and place filled shells next to one another.
  • Top lightly with sauce. Be sure to add sauce to the ends of the shells to avoid them from drying during the baking process.
  • Bake for about 20 minutes at 350 degrees .
  • Serves 4

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