Manicotti

So.....I'm headed to North Carolina this week to see my Aunt Chris and Uncle Ronnie. He's from there, she's a transplant...and we get along great, considering we speak different languages:

Me: ungonna bring a tray uh my homemade mon-a-got. Jeet dat?

UR: Wha?

Me: mon-a-got

UR: ah toe jew, know-men, ah don't git ya

Me: tubes filled with cheese

UR: oh....manny-cottee?

I was introduced to their friends once, who asked whether I was a yankee, or a damned yankee. I asked the difference...they asked "are ya movin' here?" I told them no...they smiled and said "well then, you're just a yankee".

Anyway....they are the greatest, and I can't wait to see them...my aunt is the most excellent cook, and I generally eat them out of house & home...which is why I'm bringing them them some homemade manicotti.

Shells:

3/4 cup flour

3/4 cup milk

1 tbl melted butter

2 eggs

mix the above, and using a small non-stick pan, add about 2 tbls of the batter, cook, flip, set aside.

Ricotta Mixture:

1 lb ricotta

1/2 lb shredded mozzarella

1/2 cup Parmesan (Locatelli brand, of course)

2 tbl shredded fresh basil

1 egg

Mix well.

My twist on the standard: instead of making a tube with all the cheese in the middle, I cover the shell thinly (1/4 inch) with cheese and roll it up...which gives it the same taste with less cheese. Lastly, place them in a pan coated with marinara sauce. Cover all with marinara, and bake at 350 for about an hour. And then pig out.