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To prepare the manicotti shells: 1.
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Mix flour, water, salt and eggs to make a thin batter.
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Heat a skillet over medium heat and grease with a little oil.
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Pour around 1/2 cup of the batter and cook for a couple minutes on each side (like pancakes).
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Remove from heat and set aside until you are ready to fill.
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Continue until all the batter is gone.
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To prepare the filling: 1.
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Heat butter and olive in a pan until butter is melted.
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Add onion slices and cook for around 10 minutes.
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Sprinkle with a little salt, sugar, and the fennel seeds.
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Lower heat and continue to cook over low heat for around 45 minutes, stirring occasionally.
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2.
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Put the onion and fennel mixture into a bowl and combine it with ricotta, basil and half of the Parmesean and mozzarella cheese.
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3.
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Spoon the mixutre into the prepared shells, roll them and place seam side down in a greased 9x13 glass baking dish.
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4.
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Pour marinara sauce over top of the manicotti.
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(You can use a jar of marinara, or make homemade.
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I have an easy one I make, which you can find in my blog.)
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Sprinkle with remaining cheeses.
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5.
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Cook for around 30-35 minutes in a 350 degrees F oven.
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Enjoy!
