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