Homemade Manicotti

Crepe noodles:

▪ 1 1/2 cups all-purpose flour

▪ 1 cup milk

▪ 3 eggs

▪ 1/2 tsp salt

Filling:

▪ 1 1/2 pounds ricotta cheese

▪ 1/4 cup grated Romano/Parmesan cheese

▪ 1 egg

▪ 1 Tbsp minced fresh parsley or 1 tsp dried parsley flakes

▪ 1 jar (28 oz) spaghetti sauce

▪ shredded Romano cheese, opt

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

*Recipe says to stack the crepes, but I just fill them as I go and put them straight in the pan. You may think, "Wow, I have to make every crepe?" to which I say I think it takes less time to make each crepe than to stuff ordinary manicotti. So, give it a try! These are so delicious. My picture doesn't do it justice (especially because I forgot to put the cheese on before taking it...)