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To make the filling:.
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In a large bowl, combine the ricotta and mozzarella, 3 tablespoons of the Romano or Parmesan cheese, 1/2 teaspoon of salt and pepper to taste, mix just until combined.
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Add the basil and parsley and stir to combine.
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Fold the egg into the mixture and cover with plastic wrap, refrigerate for 30 minutes (while you are making the crepes.
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).
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To make the crepes:.
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In a mixing bow, whisk together the eggs, flour, milk and salt until the mixture is smooth.
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(I like to sift the flour into the mixture so there are no lumps, if you do get lumps, just strain it through a sieve into another bowl).
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Cover it and refrigerate for 30 minutes or up to 24 hours, you don't HAVE to , but it helps the liquid absorb the flour.
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This will yeild about 6-8 crepes.
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Heat a few drops of olive oil in a nonstick 10 inch skillet or crepe pan over medium heat.
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Ladle about 1/4 cup of the batter into the pan and tilt the pan in all directions to evenly coat the bottom.
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Cook for about 30 seconds or until the center is dry but not starting to change colors.
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Loosen the edge with a spatula and flip, cook for about another 10 seconds or until it is set and dry.
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Slide onto a flate plate and cover with wax paper.
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Repeat this process, until you are finished.
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You can make these ahead and freeze them for up to a month.
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For the mainara sauce:.
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Drain the tomatoes in a colander set in a large bowl for about 5 minutes, save the tomato liquid.
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In a large pot, heat the olive oil over medium heat, add garlic and cook for about 5 minutes or until it is golden brown (be careful not to burn it).
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Add the basil, parsley, salt and pepper.
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Cook the mixture for about 30 seconds, add the tomatoes, increase heat to high and cook for about 5 minutes (or until the boil) using a spoon to break the tomatoes up.
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Reduce the heat and simmer for about 10 minutes or until the tomatoes break down.
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Add the reserved tomato liquid.
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Increase the heat to high and bring the sauce to a boil.
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Boil for about 12 minutes or until it starts to thicken.
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Stir and scrape the bottom of the pan so it does not burn.
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You can refrigerate for up to 1 week or freeze for up to one month.
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Or you can use your favorite jarred sauce to make it really quick and easy!
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To finish the manicotti:.
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Spread crepes on a work surface, spoon about 3 tablespoons of the filling onto the lower third of each crepe, roll the crepe up and transfer it to a plate.
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Repeat with the remaining crepes.
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Preheat oven to 375 degrees F. If your marinara is not already hot, heat it up so that it is.
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Spoon 1 cup of the sauce over the bottom of a baking dish large enough to hold the manicotti in one single layer.
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Reserve the rest of the sauce for serving.
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Place the manicotti on the sauce and spread the butter evenly over them.
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Sprinkle 1 tablespoon of the grated cheese over the manicotti.
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Bake for 10-12 minutes or until the sauce is bubbling and the cheese is brown and melted.
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Remove from the oven and let them rest for 10 minutes before serving.
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Serve with remaining sauce and the remaining cheese.
