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VIRGINIA MAZZOLA MANICOTTI

Manicotta noodle (crepe)
1 cup flour 1 cup milk
2 eggs 1/2 teaspoon salt

Instructions
Beat into flour all of the ingredients. Heat a small 8 inch skillet with a mixture of oil
and butter. Pour about 2-3 tbsp batter onto a hot skillet spreading into a 5 inch circle.
Cook over medium heat until firm but not brown. Take out and cool and start next

one.

Manicotta filling
1 lb. ricotta cheese 2 eggs
1/4 cup parmesan cheese parsley
1/2 teaspoon salt 1/4 teaspoon pepper
1/2 teaspoon oregano

Instructions
Combine ingredients and spoon 3-4 tablespoon down the center and fold. Put into an
ungreased pan with a small amount of marinara sauce on bottom. When all manicotti

are in pan, cover with a little more marinara sauce. Bake 40 minutes at 350 degrees.

PASTA CON SARDE

Ingredients
1 small can of con sarde sauce (From Italian Deli) 1/2 cup pignoli nuts

1/4 cup raisins or currants (optional) salt and pepper (sparingly)
1 pound bucatini or perciatelli macaroni Parmesan cheese
3/4 cup fennel greens

Instructions
In a small pot bring water to a boil with a dash of salt and add fennel. Cook 1 minute.
Drain water and finely chop fennel greens. Cook con sarde sauce with pignoli nuts,
raisins or currants. Add cooked fennel greens to sauce and heat. Before serving add

1 tsp of olive oil into the sauce. Cook macaroni al dente and add the macaroni to the
sauce. Heat bread crumbs in a dry frying pan over high heat until toasted. Put
toasted bread crumbs and Parmesan on top of pasta.

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