Cheesy Manicotti

Egg Crepes
8 large eggs
2 TBS heavy whipping cream
1 tsp. salt
½ tsp. black pepper
4 tsp. olive oil

Filling and topping
1 2/3 cups low-carb pasta sauce
1 (15-oz.) container whole milk ricotta cheese
4 large eggs
1 ½ cups shredded mozzarella cheese
1 cup grated provolone
½ cup freshly grated Parmesan
¼ cup chopped fresh parsley

For crepes, whisk together the eggs, cream, salt, and pepper in a large bowl. Heat ½ teaspoon olive oil in a large nonstick skillet over medium heat. Ladle just enough egg mixture into skillet to thinly coat the bottom. Heat until the crepe is cooked through (without turning). Gently loosen the edges with a wide spatula and slide the crepe onto a large plate. Repeat coating the pan with ½ teaspoon olive oil and more egg mixture until all 8 crepes are made.
Preheat oven to 350 degrees. Pour 2/3 cup pasta sauce in the bottom of each of a 9x13-inch baking dish. Combine ricotta, egg yolks (only), 1 cup mozzarella, ½ cup provolone, parmesan, and parsley in a large bowl. Beat egg whites in a separate bowl using a mixer on medium speed until stiff peaks form; fold into cheese mixture. Spoon about ¼ cup cheese filling into the middle of each crepe. Roll up crepes, and place the seam side down in the baking dish. Pour the remaining sauce evenly over the tops. Sprinkle with the remaining cheeses. Bake until cheese is golden, about 40 minutes. Serves 4

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