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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 freshly grated Parmesan cheese

1 egg

1 tablespoon minced fresh flat-leaf parsley (Italian)

1(28-ounce) jar spaghetti or marinara sauce (or your own)

Freshly grated Parmesan cheese for sprinkling

1. 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 crepes. Stack crepes between waxed paper; set aside.
2. For filling, combine cheeses, egg and parsley. Spoon 3 to 4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13 x 9 x 2-inch baking dish. Place crepes, seam-side down, over sauce; pour remaining sauce over top. Cover and bake at 350*F (180*C) for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Serve, passing additional Parmesan cheese, if desired.

Makes 6 servings.