Cheese Manicotti
Source of Recipe
Unknown
List of Ingredients
Cheese Manicotti
Filling:
2 lbs Ricotta Cheese
1/2 pound Mozarella cheese, shredded
2 eggs
3/4 c. Parmesan Cheese (grated)
1 T. Parsley
1 Large jar Spaghetti Sauce
Mix Ricotta, cheese, eggs, parmesan, and parsley. Mix until well blended.
Then use the filling inside egg crepes. Just use about 6 eggs and add about 1/4 c. water. Beat until well blended. Just coat your frying pan with butter and then put about 3 T. egg mixture (depending on your size of pan and the thickness you want in your crepe -- remember it should be thin!). Then move pan around so that the egg mixture thinly coats the bottom of the entire pan. Wait about a minute and flip (medium heat). Sometimes if you cook them thin enough and thoroughly enough you only have to cook them on one side. The batch makes about 8 small crepes.
Put a thin coating of spaghetti sauce on the bottome of a 9 x 13 pan. Place filled manicotti "shells" (crepes) in pan then cover manicotti with the rest of the sauce. Sprinkle parmesan cheese on top (or more of another cheese if you like). Cover with foil. Bake @ 350 for 30-40 minutes.
Recipe
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