Manicotti

 

These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills.

INGREDIENTS:

Crepe noodles: 1

-1/2 cups all-purpose flour 

1 cup whole milk 

3 large eggs 

1/2 teaspoon salt filling: 1-1/2 pounds ricotta cheese 

1/4 cup grated Romano cheese 

1 large egg 

1 tablespoon minced fresh parsley or 

1 teaspoon dried parsley flakes

DIRECTIONS:

Place flour in a bowl; whisk in milk, eggs and salt until smooth. 

Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. 

Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. 

Repeat with remaining batter, making 18 crepes. 

Stack crepes with waxed paper in between; 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 13x9-in. 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.

ENJOY!