Manicotti

I remember standing and watching my mom makes these in the kitchen. They seemed like a lot of work to me but she enjoyed being in the kitchen and cooking. It doesn't say on the card but I would bet she received this recipe from a neighbor. Connie lived two doors down from us and was a fantastic italian cook. I remember helping her down her basement when she was having a big celebration. Connie had one of those homes that she had another full kitchen down her basement. I know she showed my mom how to make sauce from scratch. I remember it took all day to make that sauce (gravy) but boy was it worth the wait. I'm sure Connie contributed to this recipe in some way.

6 eggs
3 cups water
3 cups flour
1 teaspoon salt
6 tablespoons parmasan cheese
4 tablespoons butter melted

Mix all ingrediants until smooth. These are a lot like crepes and should be fried on a griddle very thin. Let cool

Filling
1 cup grated parmasan
1/2 cup mozzarella
1 3/4 cups ricotta
1/8 teaspoon nutmeg
1 beaten egg
1/4 cup cream sauce (white sauce)

Drop filling down the center of each manicotti and roll. Please seam side down in cassarole dish or 9 X 13 inch cake pan. Repeat until you have used all the filling.

Cover with your favorite tomato sauce sprinkle 1 cup mozzarella and bake until heated through.