Since many of my recipes come from the internet and magazines, I've created a notebook with clear page protectors to keep my tried-and-true recipes safe and organized. One of these recipes is Homemade Manicotti from a Rachael Ray magazine. My favorite part of this recipe is that you don't stuff shells, instead you make a type of crepe and fill them. It is very easy and always a hit in the Clark house. Enjoy!
(from Everyday with Rachael Ray)
2 cups ricotta cheese
1 3/4 cups shredded mozzarella cheese
3/4 cup grated romano cheese
1/2 cup chopped flat-leaf parsley
2 tbsp milk
3 large eggs
3/4 cup all-purpose flour
3 cups store-bought meat sauce (I used jarred tomato sauce and add browned ground beef since all meals in our house MUST contain meat)
1. Preheat the oven to 350 degrees F. In a medium bowl, combine the ricotta, 1 cup mozzarella, 1/2 cup romano, the parsley and milk.
2. In a bowl, whisk the eggs with 1 cup water. Whisk in the flour.
3. Heat a greased 8″ nonstick skillet over medium heat. Ladle 3 tbsp batter into the skillet, swirling to cover the surface of the pan. Cook for 1 minute, flip and cook for 1 minute more. Repeat with the remaining batter, greasing the skillet after each crepe. Stack the crepes on a plate.
4. Spread half of the meat sauce into a 9 x 13″ baking dish. Spoon the cheese mixture down the center of each crepe. Roll closed; arrange in the baking dish. Top with the remaining meat sauce and cheese, Bake for 25 minutes.