Recipe - Homemade Manicotti

CREPE NOODLES
1 One half cup Allpurpose flour
1 cup Milk
3 Eggs
One half teaspoon Salt

FILLING
1 One half pound Ricotta cheese
One fourth cup Grated Romano cheese
1 Egg
1 tablespoon Minced fresh parsley or 1
tsp dried
1 28 ounce jar spaghetti sauce
Shredded Romano cheese,
optional

Place flour in a bowl; whisk in milk, eggs and salt until smooth. Pour
about 2 tbsp onto a hot greased 8inch skillet; spread to 5inch 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 34 tablespoons
down the center of each crepe; roll up. Pour half of the spaghetti sauce
into an ungreased 13x9x2inch 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 MCRecipe Digest V1
#634 by The Taillons taillon@access.mountain.net on Jun 03, 1997