manicotti with cheese

This crepes recipe is from the "Sopranos Family Cookbook".

For the crepes:

(These crepes can be made up to 2 days ahead)

1 c. flour

1c. water

3 large eggs

1/2 tsp. salt

1 tbsp. oil

To make the crepes:

In a large bowl, whisk together the ingredients until smooth. Cover and refrigerate for at least 30 minutes. Heat a 6 inch skillet over medium heat. Brush the pan lightly with oil. Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter and immediately rotate and tilt the pan to completely cover the bottom. Pour any excess batter back into the bowl. Cook the crepe for one minute, or until the edges turn brown and lift away from the pan. With your fingers, flip the crepe over, and cook for 30 about seconds more. Slide the cooked crepe onto a plate. Cover with a piece of wax paper. Repeat with remaining batter, stacking the crepes and separating each one with wax paper. Cover with plastic wrap and store in the fridge until ready to use.

Here is my cheater's recipe

1 package of shells (I use Barilla), cooked al dente

1 bottle of spaghetti sauce (I use Prego tomato and basil)

Filling:

31/2 c part skim ricotta cheese

2 c. shredded mozzarella

1/4 c. parmesan

1 egg, slightly beaten

2 tbsp. parsley

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Preheat oven to 350 degrees. Stir all filling together, then stuff inside cooled shells. Spread a thin layer of sauce in a 13x9 inch pan. Arrange stuffed shells in pan and pour sauce on top. Add cheeses on top for smothering or a light sprinkle. Cook 30-45 minutes.