Three Cheese Manicotti

The first time I read this recipe I thought to myself, so you want me to make pancakes to make manicotti? Yup, completely worth the effort! I never really enjoy filling manicotti shells anyway. Give yourself a few trial runs when making the crepes/noodles. I like to spread a little lingonberry sauce on the duds (that’s the Swede in me). I have yet to get the crepes/noodles to fill the bottom of the pan completely. Since three tablespoons is difficult to measure when you are trying to make the crepes/noodles, I like to use a ¼ cup measuring cup. Four tablespoons equals a ¼ cup so fill the measuring cup just a little under full. Use a butter knife to flip these over when you are cooking the other side. I don’t use meat sauce, I like to use mushroom sauce making this a perfect Meatless Monday meal. If you have any leftover spaghetti sauce stashed in your freezer this is a great way to use it up.

• 2 cups ricotta cheese
• 1 3/4 cups shredded mozzarella cheese
• 3/4 cup grated romano cheese
• 1/3 cup chopped flat-leaf parsley
• 2 tablespoons milk
• 3 large eggs
• 3/4 cup all-purpose flour
• 3 cups store-bought meat sauce

1. Preheat the oven to 350°. In a medium bowl, combine the ricotta, 1 cup mozzarella, 1/2 cup romano, the parsley and milk.
2. In a bowl, whisk the eggs with 1 cup water. Whisk in the flour.
3. Heat a greased 8-inch nonstick skillet over medium heat. Ladle 3 tablespoons batter into the skillet, swirling to cover the surface of the pan. Cook for 1 minute, flip and cook for 1 minute more. Repeat with the remaining batter, greasing the skillet after each crepe. Stack the crepes on a plate.
4. Spread half of the meat sauce into a 9-by-13-inch baking dish. Spoon the cheese mixture down the center of each crepe. Roll closed; arrange in the baking dish. Top with the remaining meat sauce and cheeses. Bake for 25 minutes.

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/Three-Cheese-Manicotti