Homemade manicotti

6 Servings

Ingredients

Quantity Ingredient
1½ cup All-purpose flour
1 cup Milk
3 Eggs
½ teaspoon Salt
1½ pounds Ricotta cheese
¼ cup Grated Romano cheese
1 Egg
1 tablespoon Minced fresh parsley or 1 tsp dried
1 28 oz jar spaghetti sauce
Shredded Romano cheese, optional

Directions

CREPE NOODLES

FILLING

Place flour in a bowl; whisk in milk, eggs and salt until smooth. Pour about 2 tbsp onto a hot greased 8-inch skillet; spread to 5-inch circle.

Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes between waxed paper; set aside. For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9x2-inch baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through.

Sprinkle with Romano cheese if desired.

Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1 #634 by The Taillons <taillon@...> on Jun 03, 1997

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