Manicotti
These whole wheat crepes are very tender but you can also use all purpose flour. While the sauce cooks, you make the crepes but you can make them both in advance to save time. - Jenny Jones
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
Makes: 4 servings
Ingredients:
- 2 cups of my quick & easy spaghetti sauce
- 10-12 of my whole wheat crepes
- 1 3/4 cups part skim ricotta cheese (15 oz)
- 1/2 cup part skim mozzarella, shredded by hand (2 oz)
- 1 egg yolk
- 2 Tablepoons parmesan cheese
- 2 Tablespoons chopped fresh parsley
- 1/2 teaspoon salt
Instructions:
- When sauce & crepes are ready, preheat oven to 350° F.
- Spread 1/2 cup sauce on the bottom of a 13 x 9-inch baking pan. Set aside.
- Pour any liquid off the ricotta cheese and place in a bowl.
- Add remaining ingredients and combine.
- Spread about 2 tablespoons of cheese mixture across one end of each crepe and roll them up.
- Place each one seam side down in the pan.
- Top with remaining sauce, cover with foil, and bake for 30 minutes.
Notes: For more on this recipe in my blog click here.
Have you ever made your own crapes. And homemade spaghetti sauce? Please advise. Thank you
Yes. The recipes are both here on my website.
hello Jenny!
I absolutely love your recipes!!
Please make more recipes, for the world depends on your heavenly cooking!!!
This sounds good. I’ll try it. First I need to get a new crepe pan. My old one has had the course. I’ve made some of your recipes, and they all turned out good.
Hi Jenny, I tried so many recipes from your website. Delicious!!! My children loved it. Thank you so much. Especially wheat bread, salmon patty, meat ball and spaghetti sauce., etc..once again thank you.