Sandy's Manicotti
rec.food.cooking/Sandy (1998)

MANICOTTI SHELLS
Makes about 16 crepes
4 eggs beaten
1 cup cold water
1 cup flour
1 tsp. salt

FILLING
1-1/2 lb. ricotta (drain)
2 eggs slightly beaten
1/4 cup Parmesan cheese grated
1/4 cup parsley (chopped fine)
1-1/2 tsp. salt
1/4 tsp. pepper
1 clove crushed garlic
1 pkg. chopped spinach (squeezed real dry)
1 lb. ground meat (fry & drain well)

Mix first 4 ingredients as for pancakes. Fry in 6 or 7-inch skillet, like a pancake (will not brown.) Oil pan with pastry brush often.

Mix all filling ingredients together. Put filling on crepes; roll.

Manicotti can be prepared ahead. Place on cookie sheet and freeze. When frozen, place in plastic bags for future use.

To use, take manicotti out of freezer for 1 hour or longer, lay on paper towels to thaw.

TO BAKE:
Put spaghetti sauce in pan, lay fresh or thawed manicotti over sauce, cover with more sauce and sprinkle Parmesan cheese over all. Can also sprinkle some mozzarella cheese (optional.) Cover with aluminum foil. Poke slits in foil for steam to escape.

Bake in 350 degree oven for 40 to 45 minutes or until hot. Check to see if they are hot enough to eat.