Recipe(tried): homeade manicotti shells

Jeanne/FL I have a recipe from "The Everyday Gourmet" juniour league of northern westchester inc. Published 1980. Hope this helps...I remember making this and it was Very Rich..so only one or two per person...

Manicotti Shells
4 eggs
1 cup water or milk
1 cup flour
1/2 teaspoon salt
Makes 18 - 24 pancakes
Beat eggs, add milk, salt and flour . Beat until smooth.
Oil skillet, and pour in enough batter to make a 7" pancake. Let pancake cooke about 45 seconds. Do not turn over or let brown. Repeat this process greasing the skillet each time.

Stuffed Manicotti in Tomato Sauce
3 tablespoons oil
2 garlic cloves minced
1 can (28 oz) tomato sauce
2 cans ( 1 lb each) tomatoes
2 tablespoons chopped parsley
1/2 teaspoon and 1 tablespoon sugar
1/2 teaspoon basil
Salt and pepper to taste
1 recipe manicotti shells
2 pounds ricotta cheese
1/2 pound mozzarella cheese, grated
1/2 cup grated parmesan and or romano cheese
2 eggs

Serves 8 - 10
Heat oil in large saucepan. Saute minced garlic until lightly browned. Add tomato sauce , tomatoes, parsely, 1/2 teaspoon sugar
basil, salt and pepper. Simmer sauce while preparing manicotti shells.
Combine cheeses with subar and salt and pepper. Add eggs and beat well.
Lightly grease a large shallow baking dish. Pour in a thin layer of sauce. Place a generous spoonful of cheese mixture on each manicotti shell. Wrap sides of manicotti shell around filling. Arrange shells on sauce in one layer filling the dish completely. Pour remaining sauce on top. Sprinkle with grated cheese. Bake at 350 for 20 mins or until sauce is bubbling.