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Cheesy Manicotti Crepes
Loaded up with three cheeses, you sure won't miss the meat in this savory entree! Using homemade crepes gives dinner that added heartfelt effort to make mealtime special for any occasion, or even no occasion at all.
- 2 cans (28 oz. each) diced tomatoes, undrained
- 1 1/2 cup(s) finely chopped onion
- 6 oz. tomato paste
- 1/3 cup(s) olive oil
- 4 garlic cloves, minced
- 2 Tbsp. dried parsley flakes
- 1 Tbsp. sugar
- 1 Tbsp. salt
- 1 tsp. minced oregano
- 1 tsp. minced basil
- 1/4 tsp. pepper
- 6 eggs
- 1 1/2 cup(s) water
- 1 1/2 cup(s) all-purpose flour
- Dash salt
- 2 Tbsp. canola oil, divided
- 2 cartons (15 oz. each) ricotta cheese
- 2 cup(s) (8 oz.) shredded part-skim mozzarella cheese
- 1 cup(s) shredded Parmesan cheese
- 2 eggs
- 1 Tbsp. dried parsley flakes
- 1 tsp. salt
- 1/4 tsp. pepper
- In a large saucepan combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 1/2 to 2 hours or until sauce is reduced to 5 cups, stirring occasionally.
- Meanwhile, in a large bowl, beat eggs and water. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. In a large bowl, combine filling ingredients. Cover and refrigerate.
- Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15 to 20 seconds longer. Remove to a wire rack. Repeat with remaining batter, using remaining oil as needed. When cool, stack crepes with waxed paper or paper towels in between.
- Spread about 1/4 cup filling down the center of each crepe; roll up and place 12 crepes in each of two greased 13x9-inch. baking dishes. Spoon sauce over top. Cover and bake at 350°F for 45 to 50 minutes or until a thermometer reads 160°F.