Three Cheese Manicotti

Instructions

Put all crepe ingredients in blender and mix, scraping down the sides as needed. Set aside in the refrigerator to rest for a couple of hours, so the flour will absorb the liquid. Skip this step if you're using purchased manicotti shells.

Make tomato sauce. 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.

Melt the butter in a saucepan and stir in the flour. Cook over low heat, stirring, for 2 minutes. Whisk in the milk a little at a time. Bring to a boil, stirring. Turn heat to low and simmer, stirring, for 10 minutes. Season generously with salt, pepper and nutmeg. Let cool.

Add the ricotta to the white sauce, and stir to combine. Add the other cheeses. Season to taste with more salt, pepper and nutmeg. Stir in the eggs.

To assemble:

Spread a thin layer of sauce in two 9" x 13" baking dishes.

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 both pans.  Top each manicotti with a thin layer of sauce and a sprinkling of your extra mozzarella and Parmesan.

Alternatively, boil your pasta shells in well salted water following the package instructions. Drain, then cool until their not too hot to handle. Fill your shells using a spoon or piping bag. To have enough filling, do not over stuff.

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.