Manicotti Shells

5 eggs

1-1/4 C flour

¼ t salt

1-1/4 C water

Combine above ingredients and beat until smooth. Melt 1 t butter in 7” skillet, when hot enough pour in a scant 1/4C of batter. Rotate pan to cover bottom of pan, after a minute flip over. Repeat for each crepe or shell.

Filling:

2 lbs. ricotta cheese

1 pkg. (8 oz.) shredded mozzarella cheese

2 eggs

1 T chopped parsley

1 t salt

¼ t pepper

Mix all ingredients until blended. Put about a ¼ cup of filling on end of crepe and roll up. Spread sauce (use your own or recipe below) in bottom of two 13” x 9” baking dish. Place crepe seam side down in single layer. Cover with sauce and sprinkle with parmesan cheese.

Bake uncovered 30 min. or if frozen 1 hr. 30 min. in 350 degree oven.

Italian Tomato Sauce

1 can (2lbs. 3 oz.) Italian tomatoes (or tomato sauce with basil and eliminate basil from recipe.)

¼ C olive oil

1 C finely chopped onions

1 clove garlic, crushed

1 can (6oz.) tomato paste

1-1/2 C water

2 sprigs parsley, chopped

1 t salt

2 t sugar

2 t oregano

½ t basin leaves

¼ t pepper

Puree undrained tomatoes in blender. In hot oil in large sauce pan sauté onions and garlic until golden brown, about 5 minutes. Add pureed tomato, paste, 1-1/2 C water, parsley, salt, sugar, oregano, basil, and pepper. Mix well. Bring to boiling, reduce heat and simmer. Cover and stir occasionally for one hour.

Makes 16 crepes