Christmas Eve Manicotti

Spinach and cheese-stuffed crêpes with marinara sauce make a light option to normal Christmas Eve Italian fare or the manicotti can be a second main dish.

• Preparation Time: 60 mins
• Cooking Time: 60 mins
• Total Time: 2 hr
• Calories: 505 Calories

Ingredients

• 2 cups all-purpose flour
• 4 eggs
• 1 (3 ounce) package cream cheese, softened
• 2 eggs, lightly beaten
• 1 teaspoon dried oregano
• 1 tablespoon onion powder
• 3 tablespoons chopped green onion
• 1 (15 ounce) container ricotta cheese
• 1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
• 1 tablespoon vegetable oil, or more as needed
• 1 cup shredded mozzarella cheese, or to taste
• 2 cups prepared marinara sauce, or as needed
• 0.25 teaspoon salt
• 0.25 cup chopped fresh parsley
• 0.5 teaspoon salt
• 0.5 cup grated Parmesan cheese
• 2.25 cups milk
• 0.25 cup melted butter

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.

Step 3

Whisk 4 eggs and 1/4 teaspoon salt together in a bowl; gradually whisk in flour, alternating with milk, until smooth. Whisk in melted butter; refrigerate batter at least 1 hour.

Step 4

Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Ladle in about 1/4 cup batter (enough to lightly cover bottom of the skillet) and immediately swirl the skillet to spread batter out to cover bottom completely. Cook until crêpe turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Transfer crêpe to a plate; layered between waxed paper. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crêpes from sticking.

Step 5

Lightly stir ricotta cheese, spinach, Parmesan cheese, cream cheese, parsley, green onion, 2 eggs, onion powder, oregano, and 1/2 teaspoon salt together in a bowl until filling is thoroughly combined.

Step 6

Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place 1 crêpe onto a work surface; spoon about 3 tablespoons filling, or more as needed, down the center of crêpe. Roll crêpe over filling; place into baking dish. Repeat with remaining crêpes and filling. Spread remaining marinara sauce over filled crêpes; sprinkle with mozzarella cheese.