Homemade Manicotti

Crepe Noodles:
1-1/2 cups all-purpose flour
1 cup milk
3 eggs
1/2 teaspoon salt

Filling:
1-1/2 pounds ricotta cheese
1/4 cup grated Romano cheese
1 egg
1 teaspoon dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Shredded Romano cheese, optional

Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet.

Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside.

For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up.

Pour half of the spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.

Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired. Makes 6 servings.