Shells — whip together

• 5 eggs
• 1 cup flour
• 1 cup water
• ½ teaspoon salt

Shells are made similarly to a crepe. Ladle batter into small frying pan on low heat with gravy ladle. Make sure that some batter covers the entire bottom of the pan. Turn once and let cool on wax paper. Makes approximately 20 shells.

Filling — mix together

· 16 ounces ricotta (1 pound)

· 2 eggs

· 10 ounces grated mozzarella plus additional cheese for topping

· Parsley

· Garlic powder, to taste

Fill shells when cool and lay in 13" x 9" pan. Ladle sauce over the top of the filled shells. Sprinkle with additional grated mozzarella and bake in a 350 degree oven for 20-30 minutes until cheese is melted and bubbly.

NOTE: We often make this recipe in advance. Stuff the shells and place them in a disposable aluminum pan without sauce or additional grated cheese. Cover, first with plastic wrap and then with aluminum foil and place in your freezer on a flat surface.

To serve from freezer, remove the covering, ladle sauce and sprinkle grated cheese over the top and place in an oven for 30-45 minutes testing frequently after 30 minutes to ensure that the cheese is thoroughly cooked. Edges of manicotti should be slightly brown but not burnt.