The secret is that the manicotti shell is made like a crêpe. This is my godson Geoffrey’s favorite meal. Serves 4 to 6

CRÊPES 1 cup water 4 large eggs 1 cup all-purpose flour Pinch of salt Extra virgin olive oil, for the skillet

FILLING 1 pound ricotta cheese ⅓ cup grated Romano cheese 1 large egg Leaves from 2 sprigs fresh Italian parsley, chopped Salt and freshly ground black pepper

Basic Tomato Sauce

1Preheat the oven to 350°F.
2To make the crêpes: In a bowl, whisk together the water and eggs. Add the flour and salt and whisk to combine.
3Lightly oil an 8-inch skillet and heat over medium heat. Ladle in just enough batter to lightly cover the bottom of the pan. Cook for 1 minute each side or until golden. Repeat; you should get about 10 crêpes. Stack them on a plate and set aside (they won’t stick together).
4To make the filling: In a bowl, mix together the cheeses, egg, parsley, and salt and pepper to taste.
5To assemble the manicotti, spread 3 tablespoons of the filling into the center of each crêpe and roll up to enclose (like a cigar).
6Spoon half the tomato sauce into the bottom of a 13 × 9-inch baking dish. Top with the filled manicotti and spoon over the remaining sauce. Bake for 30 minutes, or until bubbling.