Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------TOMATO SAUCE-----------------------------
2 tb Olive oil 1 c Water
2 Cloves garlic 1 ts Dried basil
1/2 lb Boneless pork, cut into 3/4 ts Ground black pepper
-1-inch pieces 1/4 ts Salt
1 cn (28-oz) crushed tomatoes

---------------------------CREPES--------------------------------
4 Large eggs, lightly beaten 1 c Water
1 c Unsifted all-purpose flour

-----------------------CHEESE FILLING----------------------------
1/2 15-oz container whole milk -leaves
-ricotta cheese (about 1 C) 1/4 ts Salt
1 8-oz container small curd 1/4 ts Ground black pepper
-cottage cheese (about 1 C) 1/2 8-oz package mozzarella
1/4 c Grated Parmesan cheese -cheese, shredded (1 C)
1 tb Chopped fresh parsley

1. Several hours or day before serving, prepare Tomato Sauce: In
5-quart Dutch oven, heat oil. Add garlic and cook until lightly
browned; remove garlic and discard. Add pork and brown on all sides.
Add crushed tomatoes, water, basil, pepper, and salt. Simmer,
stirring occa- sionally, 2 to 3 hours or until sauce has thickened
slightly. Remove pork from sauce and serve with manicott1 or use for
another purpose. Use sauce immediately or cool then refrigerate until
ready to use.

2. Several hours or day before serving, prepare crepes: In large
bowl, stir together eggs, flour, and water until well combined. Coat
bottom of a large skillet with non-stick vegetable cooking spray.
Heat skillet over medium heat. Spoon a scant 1/4 C batter into
skillet; tip pan to make 6-inch-round crepe. Cook crepe until batter
is set (do not brown)-1 minute. Carefully turn crepe over and cook
other side. Place crepe on plate or board. Repeat with rest of batter
to make more crepe. Crepes can be filled immediately or covered and
refrigerated overnight.

3. Several hours or day before serving, prepare Cheese Filling: In
medium-size bowl, stir together ricotta, cottage cheese, Parmesan,
parsley, salt, and pepper. Refrigerate until ready to use.

4. An hour before serving, assemble manicotti: Pour 2/3 C Tomato
Sauce into bottom of 9-inch-square baking dish and tilt to cover
bottom evenly.

5. Heat oven to 350'F. Spoon 2 tablespoons Cheese Filling into center
of each crepe. Fold crepe over filling to make a 6-inch-long roll.
Arrange rolled u cheese-filled crepes, scam side down, in baking dish
with sauce.

6. Pour some of remaining sauce over manicott1 and sprinkle tops with
shredded mozzarella. Bake manicotti 25 to 30 minutes or until sauce
bubbles and manicotti are heated through. Reheat and pass remaining
sauce.

Country Living/Sept/90 Scanned fixed by DP GG

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