Three Cheese Manicotti

Using the crepelike wraps in place of dried pasta shells makes this delightful version of manicotti company special.
SERVINGS: 10 to 12 servings
CARB GRAMS PER SERVING: 23
1 recipe Homemade Manicotti Wraps or 20 purchased dried manicotti shells
2-1/2 cups low-fat ricotta cheese (24 ounces)
2 cups shredded part-skim mozzarella cheese (4 ounces)
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
1/3 cup grated Romano or Asiago cheese
1/4 cup snipped fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups Basil Tomato Sauce (see recipe center) or four 8-ounce cans no-salt-added tomato sauce plus 2 teaspoons dried Italian seasoning, crushed
Snipped fresh parsley (optional)

1. Prepare Homemade Manicotti Wraps (if using) or cook purchased manicotti shells according to package directions. Set aside. For filling: In a large bowl, combine ricotta cheese, 1 cup of the mozzarella cheese, the eggs, Romano cheese, the 1/4 cup parsley, the salt, and pepper.

2. Preheat oven to 350 degrees F. Spread 1 cup of the Tomato-Herb Sauce or tomato sauce plus Italian seasoning in the bottom of a 3-quart rectangular baking dish. If using Homemade Manicotti Wraps, spoon about 3 tablespoons of the filling down the center of each wrap. Wrap sides around filling. Arrange wraps, seam sides down, in prepared baking dish, stacking as needed to fit all in the dish. (If using purchased manicotti shells, spoon about 3 tablespoons of the filling into each cooked shell. Arrange in prepared baking dish.) Spoon remaining Tomato-Herb Sauce evenly over filled wraps or shells in baking dish.

3. Bake for 35 to 40 minutes or until heated through. Sprinkle with the remaining 1 cup mozzarella cheese. Bake for 5 minutes more or until cheese is melted. Let stand on a wire rack for 10 minutes before serving. If desired, sprinkle with additional parsley. If using Homemade Manicotti Wraps, cut into portions to serve. (Or serve two purchased manicotti per serving.) Makes 10 to 12 servings.

Homemade Manicotti Wraps: In a medium bowl, stir together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. In another bowl, combine 3/4 cup cold water, 2/3 cup fat-free milk, and 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, beaten. Add the water mixture to the flour mixture; whisk until smooth. Lightly coat a 5- to 6-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Remove from heat and add about 1-1/2 tablespoons of the batter to the hot skillet. Quickly tilt skillet to make an even layer of batter on the bottom of the skillet. Return to heat. Cook about 1 minute or just until top looks dry. Invert wrap onto a paper towel, using a small spatula to help release edge from skillet if necessary. Set wrap aside. Repeat with remaining batter to make about 20 wraps. If desired, layer the wraps between waxed paper in an airtight container; cover and chill for up to 24 hours before using.

Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill for up to 24 hours. To serve, preheat oven to 350 degrees F. Uncover baking dish; bake for 40 to 45 minutes or until heated through. Sprinkle with remaining 1 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Let stand on a wire rack for 10 minutes before serving. If desired, sprinkle with additional parsley.