Manicotti

Manicotti (adapted from The Italian-American Cookbook)

For the Crepes:
3 large eggs
¾ cup milk
1 tsp salt
1 cup all-purpose flour
Olive Oil

For the Filling
2 large or extra-large eggs
Salt, preferably Kosher
Pepper
Pinch of nutmeg
3 cups ricotta cheese or 2 cups cottage cheese
¼  freshly grated Parmigiano-Reggiano cheese (Parmesan-Romano-Asagio from Kraft is what I use when possible - if not just use Parmesan)

For the Sauce
3 cups marinara sauce (see recipe below)

Prepare the crepes: In a bowl, whisk the eggs together adding the milk in a steady stream.  Add the salt and the flour, and whisk to make a light, thin batter.  Refrigerate for 30 minutes.

Brush an 8-inch nonstick sauté pan with some olive oil and place over medium heat.  Add ¼ cup of the batter, tilt to coat the bottom of the pan, and cook until lightly browned on one side, 1 to 2 minutes.  Flip the crepe over and cook the other side until lightly browned, 1 to 2 minutes more.  Set the crepe aside.  Repeat this process until all the batter is used (about 12 crepes ).

Prepare the filling: In a large bowl, lightly beat the eggs.  Add salt and pepper to taste, the nutmeg, and the two cheeses.  Mix well.

Preheat oven to 450°

Prepare the manicotti: Lay one of the crepes on a work surface.  Spoon 3 to 5 tablespoons of the filling on the bottom third of the crepe.  Roll it up gently to form a flattened tube.  Repeat until all of the crepes are filled.

Place the manicotti in a casserole or oven proof baking dish.  Cover with the marinara sauce and bake for about 15 minutes, until a toothpick inserted into the center comes out clean.  Serve immediately.

Marinara Sauce
(if you make about 3/4 of this recipe, it’s just the right amount for the  manicotti - but on the other hand, if you make the whole thing then you have yummy, left-over sauce to make some tasty spaghetti for lunch the next day - or you could use it to dip bread in, that's also good).

½ cup extra virgin olive oil
5 garlic cloves
2 28-ounce cans Italian-style tomatoes with juices, crushed or chopped
¾ tsp dried oregano
Salt, preferably kosher
Pepper
½ tsp sugar

In a large saucepan, heat the olive oil over medium-low heat.  Add the garlic and cook, stirring, until lightly browned, squashing the cloves every minute to release more flavor into the oil, about 4 minutes. The garlic cloves may be left in the sauce or removed

Add the tomatoes, oregano, salt and pepper to taste, and sugar, and bring to a boil.  Reduce the heat to a simmer and cook for 20 minutes.  Adjust the seasonings as needed.  The sauce may be stored in the refrigerator for up to 5 days.