Manicotti Shells

Total Time Prep: 40 min. + standing Bake: 40 min.

Yield 6 servings

These manicotti shells are actually crepes, made in a skillet, then filled with ricotta and herbs, smothered in savory tomato sauce and baked till crispy.

Ingredients

CREPE NOODLES:
1-1/2 cups all-purpose flour
1 cup whole milk
3 large eggs, lightly beaten
1/2 teaspoon salt
FILLING:
1-1/2 pounds ricotta cheese
1/4 cup grated Romano cheese
1 large egg, lightly beaten
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Grated Romano cheese, optional

Directions

Place flour in a bowl; whisk in milk, eggs and salt until smooth. Let stand for 30 minutes. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Remove from pan. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between.
Preheat oven to 350°. For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over the top.
Cover; bake for 20 minutes. Uncover and bake until a thermometer reads 160°, about 20 minutes longer. Sprinkle with Romano cheese, if desired.

Nutrition Facts

3 manicotti: 480 calories, 22g fat (11g saturated fat), 201mg cholesterol, 1128mg sodium, 44g carbohydrate (17g sugars, 3g fiber), 27g protein.