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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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WOW! These tender manicotti are much easier to prepare than you'd think. I got this from a good friend after having it at her house. I make it with or without meat. I think it's better with a combo of ground chuck and Italian sausage, but either way it's great. They'll want seconds! Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 cups milk |
4 eggs |
1/2 teaspoon salt |
1 1/2 lbs ricotta cheese |
1/4 cup romano cheese, grated |
1 tablespoon fresh parsley, minced or 1 teaspoon dried parsley flakes |
1 (28 ounce) jar spaghetti sauce |
1/2 lb ground chuck, browned (optional) |
1/2 lb ground italian sausage, browned (optional) |
shredded romano cheese (optional) |
Directions:
1. For Crepe Noodles: Place flour in a bowl; whisk in milk, 2 eggs and salt until smooth.
2. Pour about 2 TBL onto a hot greased 8-in. skillet; spread to a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes.
3. Stack crepes between waxed paper; set aside.
4. For Filling: combine cheeses, 1 egg, parsley and browned meat (opt).
5. Spoon 3-4 tablespoons down the center of each crepe; roll up.
6. Pour half of the spaghetti sauce into an ungreased 13x9x2-inch baking dish.
7. Place crepes seam side down, over the sauce; pour remaining sauce of the top.
8. Cover and bake at 350 degrees for 20 minutes.
9. Uncover and bake 20 minutes longer or until heated through.
10. Sprinkle with Romano cheese.
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