Manicotti & Sauce
/Sauce:
2 cans (1 lb.) crushed tomatoes
2 cans tomato soup
16 oz. tomato paste
2 large cans water
2 T. Basil
1 onion, chopped
1 tsp. garlic powder
½ tsp. pepper
½ tsp. oregano
Crepes:
6 eggs
½ cup water
1 ½ cups flour
¼ tsp. salt
Filling:
2 lb. Ricotta cheese
12 oz. Mozzarella cheese
1/3 cup Parmesan cheese
2 eggs
1 tsp. salt
¼ tsp. pepper
Directions: Combine sauce ingredients in large pot. Simmer. To prepare crepes
make sure eggs are room temperature. Beat crepe ingredients together. Place a
small amount of vegetable oil in small frying pan. Prepare crepes as if making very
thin pancakes. Cool crepes.
Divide cheese filling amongst crepes. Roll up. Grease shallow baking pan and coat
bottom with small amount of sauce. Line filled crepes up in dish. Pour some sauce
over crepes. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.
Serve with more sauce.
Comment: Feel free to use store bought manicotti noodles instead of crepes.
Follow package instructions, then stuff with cheese filling.
