Easiest 'made-from-scratch' manicotti you'll ever make—and so very delicious, too!
1 1/2 cups all-purpose flour
1 cup milk
3 large eggs
1/2 teaspoon salt
1 1/2 pounds ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 large egg
1 tablespoon minced fresh flat-leaf parsley
1 (28-ounce) jar spaghetti or marinara sauce (or your own sauce)
Freshly grated Parmesan cheese for sprinkling
- For Crêpe Noodles: Place flour in a bowl; whisk in milk, eggs and salt until smooth. Pour about 2 tablespoons onto a hot greased 8-inch skillet; spread to a 5-inch circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crêpes. Stack crêpes between waxed paper; set aside.
- For Filling: Combine cheeses, egg and parsley. Spoon 3 to 4 tablespoons down the center of each crêpe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9x2-inch baking dish. Place crêpes, seam-side down, over sauce; pour remaining sauce over top. Cover and bake at 350°F (175°C) for 20 minutes. Uncover and bake 20 minutes longer or until heated through.
- Serve, passing additional Parmesan cheese, if desired.
Makes 6 servings.