Frame Magazine


Similar to the Italian “cannelloni”, manicotti can be extruded in tube form, or rolled from sheets of dough. The traditional Mediterranean version of the manicotti recipe uses a crêpe instead of pasta tubes to contain the filling, which is similarly covered in sauce and baked. These tender manicotti are much easier to stuff than the purchased variety. Manicotti is a great dish if you’re planning a dinner party. Serve it with a crisp salad and some bread on the side if you wish.


1-1/2 cups all-purpose flour
1 cup whole milk
3 large eggs
1/2 teaspoon salt

1-1/2 pounds ricotta cheese
1/4 cup grated Romano cheese
1 large egg
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Grated Romano cheese, optional

Directions: Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside.
For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13×9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.
Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired. BUON APPETITO!

Nutrition Facts: 3 each: 480 calories, 22g fat (11g saturated fat), 201mg cholesterol, 1128mg sodium, 44g carbohydrate (17g sugars, 3g fiber), 27g protein.