MANICOTTI

Pasta Shell:

1 cup flour
1 cup water
4 eggs
pinch of salt

Combine in a large bowl. Spray small frying pan with Pam. On medium heat, thinly coat bottom of pan with approximately 1 tablespoon mixture (as you would a crepe). Let cook until sides come away from pan and shell flips out easily. Continue until entire mixture is used.

Cheese Filling:

15 oz. Ricotta cheese
1/4 cup Parmesan cheese
1 egg
1/4 cup Mozzarella cheese (shredded)
spice to taste

Combine in large bowl. Scoop approximately 1 tablespoon filling onto 1 pasta shell. Roll (like a tube). Continue until all shells are stuffed and rolled.

To cook, spread tomato sauce over cookie sheet. Place manicotti in rows on covered cookie sheet. Pour more sauce over manicotti and heat for 5 to 10 minutes in preheated 350 degrees oven.

Sauce will keep shells from sticking to pan.

 Tip:

 Wrap 2 or 3 at a time in Saran Wrap and freeze. For office lunches, place in microwave for 2 to 5 minutes with sauce.

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