Comfort food at its best! I made so many individual dishes of Manicotti at one of the Italian restaurants I worked in that I rarely make it at home. It’s a good thing because this panful only lasted minutes after I pulled it out of the oven. So much less expensive than eating out, though, and easy to throw together if you have crepes made ahead of time. I may just have to make it more often.
Basic Crepes, 10 to 12 https://edibletapestry.wordpress.com/2011/04/06/basic-crepes/
2 cups mozzarella cheese, grated
2 cups ricotta cheese
1/2 cup parmesan cheese, grated
1/2 c. parsley, freshly minced
1/2 tsp. salt
1/4 tsp. pepper
3 c. tomato sauce
2 c. mozzarella cheese, grated
1/2 c. parmesan cheese, grated
Heat oven to 350 degrees.
Mix together ricotta, 2 c. mozzarella, 1/2 c. parmesan, parsley, salt, and pepper.
Place in pastry bag with no tip.
Lay out crepes so that one overlaps the other on the lower half for easy assembly.
Pipe a line of the cheese mixture across the top of each crepe.
Roll each up.
Pour a bit of sauce in the bottom of a 13X9″ baking dish. Line filled crepes along bottom in a row.
Pour remaining sauce over the crepes. Top with the remaining cheeses.
Bake 30 minutes.
Makes 4 to 8 servings.