Light and Easy Manicotti

Submitted by: Rosemary Pawlowski of Johnstown, PA | Date Added: 16 Nov 2009
Listed in: Main Dish

Crepes:

6 eggs

1-1/2 cup flour

1/4 tsp salt

1-1/2 cup water

Filling:

2 lbs Conzatti's part-skim ricotta

8 oz mozarella, 3 cup grated cheese

2 eggs

1/4 tsp pepper

1 tbsp parsley

Sauce:

Your favorite sauce for pasta, with or without meat; or try a cheese sauce with butter, flour and milk.

Add grated cheese when you take off of the heat.

Directions for Crepes:

Let mixture stand for 30 minutes before cooking.

Use 1/4 to 1/3 cup batter for each crepe (depends on size of pan.)

Make as thin as possible, brushing the crepe pan occasionally with oil.

Stack crepes with plastic wrap in between.

To assemble:

Spread sauce on bottom of serve-bake pan.

Make and fill crepes.

Layer with sauce.

Top with mozzarella or grated cheese.

Bake at 350 degrees for 20 minutes.

Variation:

Try a spinach or chicken filling; best with white sauce or scrambled eggs or (our favorite) fresh sliced strawberries.

Powdered sugar optional. 

Light and Easy Manicotti Pictures

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