Manicotti

Nothing beats a steaming dish of hot Manicotti served with a fresh salad and garlic bread. Have I got your attention? And to top it off...this recipe is easier to prepare than you think! You will never buy manicotti shells from the store again. Promise.

Oh, and to mix things up a bit, you may add 10oz of frozen spinach, thawed and drained if you want.


What You'll Need

Crepes

2c flour
4 eggs
1c milk
1c water
1/4tsp salt
4TBS melted butter

What to do for crepes:

1. In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

 Crepe recipe from: The Weeknight Cook


Filling

1 15oz carton Ricotta cheese
3/4 c shredded mozzarella cheese
2TBS fresh parsley — chopped
1 egg

1 28oz jar spaghetti sauce
3TBS grated Parmesan cheese




what to do for filling

1. Mix the Ricotta, mozzarella, parsley, and egg in a large bowl.
2. Lay crepe on flat surface. Place an even amount of ricotta into the center of crepe and roll up.
3. Spread 1/2 c spaghetti sauce in 9x13 pan.
4. Place crepes, seam-side down, over sauce; pour remaining sauce over top. Sprinkle with Parmesan cheese. Cover and bake at 350 for 25-30 minutes.

Notes: The crepes will store, wrapped tightly in plastic wrap for up to two days in the refrigerator. You can even fill and arrange them in the casserole dish the night before so it's ready to bake when you get home from work. Even better...the finished dish also heats well in the microwave, so make a double batch on the weekend and you've got an easy, homemade re-heat for busy weeknights.



*This is one of those great recipes adapted from a friend — Ceci — also a contributor on The Foodie Spot.