MEATLESS CANNELLONI

1 cup cottage cheese
1 3/4 cups (10-ounce package) cooked, drained chopped spinach
1/2 cup shredded mozzarella cheese
1 cup Carnation Instant Nonfat Dry Milk crystals
6 tablespoons Parmesan cheese, divided use
1/4 teaspoon pepper
3 cups meatless spaghetti sauce*
12 cannelloni crepes (recipe follows)

Combine cottage cheese, spinach, mozzarella cheese, instant milk crystals, 4 tablespoons Parmesan cheese and pepper.

Spread 1 1/2 cups spaghetti sauce in bottom of 13 x 9 x 2-inch baking dish. Place about 1/4 cup cheese mixture on unbrowned side of each crepe; roll. Place crepes in sauce in dish making one layer. Pour remaining sauce over crepes.

Cover with foil and bake in hot oven (400 degree F) 20 minutes. Remove foil. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 5 minutes longer.

* Use canned, bottled or your favorite spaghetti sauce recipe.

CANNELLONI CREPES
(Makes about 12 crepes)

3 eggs
2/3 cup flour
1 cup liquid Carnation Instant Milk
1/2 teaspoon butter or margarine

Beat eggs in small bowl. Mix in flour until smooth. Gradually blend in milk. Melt about butter in 6-inch crepe or omelet pan or slant sided frying pan over medium heat. Pour in about 2 1/2 to 3 tablespoons batter, tilting pan quickly to cover bottom. Cook until surface is dry and bottom is lightly browned (about 1 minute). Slip crepe out of pan onto waxed paper. Butter pan as needed.

Makes 6 servings
Source: How to Feed Your Family Better for Less (Carnation Instant Nonfat Dry Milk), Carnation Company, 1975