Easy Homemade Manicotti
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 (28 ounces) spaghetti sauce
Shredded Romano cheese, optional
Place flour in a bowl; whisk in milk, eggs and salt until smooth. Pour about 2 tablespoons onto a hot greased 8" skillet; spread to a 5" circle. do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes between waxed paper; 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"x9"x2" baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.