Printable | Taste of Home

Mother's Manicotti

CREPES:
1 cup all-purpose flour
1 cup water
2 eggs
1 tablespoon vegetable oil
Dash salt
FILLING:
1 carton (15 ounces) ricotta cheese
3/4 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan or Romano cheese
1 tablespoon chopped fresh parsley
1 egg, beaten
1 jar (28 ounces) spaghetti sauce
Additional shredded Parmesan or Romano cheese

Place flour in a bowl; whisk in water, eggs, oil and salt until smooth. Pour a
generous 2 tablespoons into a greased hot 8-in. skillet; turn to coat. Cook over
medium heat until set; do not brown. Repeat with remaining batter (makes 10-12
crepes). Stack crepes between waxed paper; set aside. For filling, combine the
cheeses, parsley and egg. Spread half of spaghetti sauce in a 13-in. x 9-in.

Printed from tasteofhome.com Oct 6, 2008

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Mother's Manicotti cont.

baking dish. Spoon 3 tablespoons of cheese mixture down the center of each crepe;
roll up. Place seam side down over spaghetti sauce; pour remaining sauce over
crepes. Sprinkle with Parmesan or Romano cheese. Bake, uncovered, at 350°
for 30 minutes or until bubbly.

Yield: 6-8 servings.