Friday, March 9, 2012

Homemade Manicotti


Ingredients

  • CREPE NOODLES:
  • 1-1/2 cups all-purpose flour
  • 1 cup milk
  • 3 eggs
  • 1/2 teaspoon salt
  • FILLING:
  • 1-1/2 pounds ricotta cheese
  • 1/4 cup grated Romano cheese
  • 1 egg
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 jar (26 ounces) meatless spaghetti sauce
  • Shredded Romano cheese, optional

    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 13-in. x 9-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. Yield: 6 servings.

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