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Homemade 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.

Ingreadient:

    • 1-1/2 cups all-purpose flour
    • 1 cup whole milk
    • 3 large eggs
    • 1/2 teaspoon salt
    • 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
    • 1 jar (26 ounces) meatless spaghetti sauce
    • Grated Romano cheese, optional

Directions :

    1. 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.
    2. 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.
    3. Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

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