Homemade Manicotti

Ingrid Nicolich-Obregon's Note:

I found this recipe in Rachael Ray's magazine and made it my own. As a kid, crepes (palachinche) in my house was a dessert filled with jelly, rolled like a cigar and eaten before my mother can put them on the table. So I thought it was cool that they were incorporated into this dish. I have to say, I willl never use store bought manicotti for this dish!

• Total Time: 1 hrs 5 mins
• Prep Time: 40 mins
• Cook Time: 25 mins

Ingredients:

Serves: 4

Yield: 13.0 Crepes

• 2 cups ricotta cheese
• 1 ¾ cups mozzarella cheese , shredded
• ¾ cup romano cheese , grated
• 1⁄3; cup flat leaf parsley , chopped
• 2 tablespoons milk
• 3 large eggs
• 1 cup water
• nonstick cooking spray
• ¾ cup all-purpose flour
• 3 cups tomato sauce (homemade or jarred)

Directions:

1. Preheat oven to 350.
2. In a medium bowl, combine ricotta, 1 cup mozzarella, 1/2 cup romano, parsley and milk.
3. In another bowl, whisk eggs with 1 cup of water. Whisk in flour.
4. Heat a greased 8" non-stick skillet over medium heat.
5. Ladle (small one) batter into skillet, swirling to cover surface of pan.
6. Cook for 1 minute on each side.
7. Repeat with remaining batter. (spraying cooking spray with each new crepe).
8. Stack crepes on plate. (You should wind up with 13 crepes).
9. Spread half of the meat sauce into a 9x13 baking dish.
10. Spoon cheese mixture onto center of crepe and roll closed.
11. Arrange in baking dish.
12. Top with remaining sauce and cheeses.
13. Bake for 25 minutes.