Charlotte DeMarines Manicotti

.This is a wonderful dish that you can keep ready in your freezer for that special meal.  Or keep it handy for the unplanned dinner company that sometimes show up.  It is also a great dish to prepare when you are feeling creative.   Freeze it & it is ready when ever you need it

Crepes:

6 eggs  2 cups flour  2 1/2 cups  water
Mix well with electric mixer.  Preheat a non- stick 6" skillet, sprayed with Pam or other cooking spray.

Drop approximately 1/4 cup batter onto skillet, tilting to spread. Heat until edges start to dry. Do not brown. Flip with spatula.  Cook briefly.   Remove from skillet to waxed paper.  Continue; stack crepes between layers of waxed paper until ready to fill.

Filling

2 Pounds Ricotta Cheese  2 Eggs

1/2 lb. Shredded Mozzarella Cheese

1/2 cup Parmesan Cheese, Grated

1 tsp. Parsley Flakes

Mix thoroughly.

Place 1 tablespoon of mixture on each crepe.  Roll. Put in one layer on a cookie sheet.  Freeze.

VARIATION: Add chopped, frozen spinach, thawed and very thoroughly drained to the cheese mixture.

COOKING DIRECTIONS

Spread spaghetti sauce on the bottom of 9" x 13" baking dish.   Place frozen Manicotti in one layer on top of the sauce.  Cover with additional sauce.  Add grated parmesan cheese.  Bake 30 minutes at 350 degrees.