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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. —Sue Ann Bunt, Painted Post, New York

6 ServingsPrep: 70 min. Bake: 40 min.

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

2 of 2

Homemade Manicotti (continued)

Directions (continued)

minutes longer or until heated through. Sprinkle with Romano cheese
if desired. Yield: 6 servings.

Nutrition Facts: 1 serving (3 each) equals 480 calories, 22 g fat (11 g saturated fat), 201 mg cholesterol, 1,128 mg sodium, 44 g carbohydrate, 3 g fiber, 27 g protein.