Manicotti

When I have a coupon or see Ricotta Cheese on sale, I always buy it. Then, I need to do something with it before it goes bad. Making homemade Manicotti is relatively simple but everyone will think you spent a lot of time and effort. It is broken down to the crepes, ricotta cheese and wrapping it up with tomato sauce. This was the first meal I made for my wife and the rest was history.

For the crepes, mix in a blender 4 eggs, 1 cup of milk and a little oil. Then add 1 cup of flour. Blend and set in the refrigerator for one hour. To make the crepes, heat and spray oil a small sauce pan. Pour a little of the crepe mixture and coat the bottom. Remember, these are thin crepes, not thick pancakes. Cook on one side then flip, it should only take about a minute for each crepe. To flip, I just grab an edge and turn the crepe over. Now the ricotta cheese needs to be jacked up with one egg, parsley, Romano or Parmesan cheese, garlic, salt and pepper. I usually use about a cup of cheese for 32 ounces of ricotta, tablespoon of parsley, and the rest of the ingredients based on taste. Then take a completed crepe and spoon some of the ricotta filling into the center and roll to form a log.

Place the filled crepes into a baking dish dish in which the bottom has been covered with tomato sauce. Then cover all the filled crepes with sauce so no parts are exposed. Bake at 350 degrees for 25 minutes.