Makes two 9 x 13 pans.
1 1/2 cups milk
Big pinch of salt
1/2 + 1/3 cups flour
Tomato sauce (or use your favorite marinara):
2 tablespoons olive oil
1 1/2 cups finely chopped onion
4 large cloves garlic, minced
2 28-ounce cans plum tomatoes, pureed in a blender
1 8-ounce cans tomato sauce
1 6-ounce can tomato paste
About 1/2 cup water
1 teaspoon dried rosemary
2 teaspoons dried basil
Salt, pepper and sugar to taste
Heat the olive oil in large pot. Add onion and saute until soft but not brown, 5-8 minutes. Add garlic and saute until fragrant, about 2 minutes. Add tomatoes, tomato sauce and paste, and seasonings. Lower heat and simmer, uncovered, until thickened, about 30-40 minutes. Let cool.
1 tablespoon butter
2 tablespoon flour
1/2 cup milk
Salt, pepper and nutmeg to taste
2 pounds whole milk ricotta cheese
2+ cups freshly grated Parmesan
1+ cup coarsely grated whole milk mozzarella
2 eggs, beaten
Brush an 9-inch crepe pan, non-stick skillet or cast iron skillet with butter. Heat over medium heat. Stir up the crepe batter (the flour settles to the bottom) and add approximately 1/4 cup to the hot pan, tilting the pan as you do so to cover the bottom evenly. Place over heat and cook until batter is set and edges are beginning to brown. Don’t flip. Loosen edges with a spatula and slide out, soft side up, onto your work surface. (The first crepe is often a flop…toss and try again.)
Brush the pan with more butter and make the next crepe. While it cooks spread about 1/4 cup filling in a sausage shape across the bottom of the first crepe and roll it up like an enchilada. Place seam side down in the pan. Continue making and filling crepes, stirring up the batter often and brushing the pan with butter as necessary, until the filling is used up. You should fill all four pans. Top each manicotti with a thin layer of sauce and a sprinkling of your extra mozzarella and Parmesan.
You can wrap and freeze the manicotti at this point, and freeze the remaining sauce separately. Thaw completely before baking.
Preheat the oven to 350º. Bake manicotti until puffed and lightly browned, about 25 minutes. Let sit a few minutes. Reheat sauce. Serve with sauce and grated Parmesan.
I’ve linked this post to Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker. Thanks, Kristen!