Alice’s Manicotti

From Alice Marquardt z"l, with zucchini variation from @healthyveganeating

2 lb ricotta*
1 lb mozzarella
1 egg
2 cups chopped parsley
2 jars of spaghetti sauce
1 lb shredded mozzarella

Crêpes†:
3/4 cup flour
1 cup milk
1 tsp sugar
1/2 tsp salt
2 eggs

*use cottage cheese for a lower cholesterol version
†substitute 3 zucchini, thinly sliced

Crêpes†:

Blend all ingredients ~15 seconds, scape the sides of the blender and blend another 10 seconds
Let sit in fridge for 1 hour
Heat a lightly oiled griddle or frying pan over medium-high heat
Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe
Tilt the pan with a circular motion so that the batter coats the surface evenly
Cook until the top of the crêpe is no longer wet and the edges pull away from the pan (do not brown), 1 to 2 minutes
Run a spatula around the edge of the skillet to loosen the crêpe and flip into another hot pan or griddle and cook to seal theater side, about 1 minute more.
Stack and set aside (you may need 2 recipes for all that cheese)

†For a slightly easier substitute, mandarin slice zucchini, very thinly, and blanche to soften

Manicotti:

Chop 1 lb of mozzarella into half-inch cubes
Combine ricotta, mozzarella, egg and parsley in a large bowl and mix well
Cover the bottom of 2 9x12 casserole dishes with spaghetti sauce
Put ~1 serving spoon of the combined cheese mix into a crêpe (or 3-4 zucchini slices, overlapping halfway)
Roll crêpe (or zucchini slices) around the cheese and place the tube in the casserole dish on top of the spaghetti sauce
Repeat until the pan is full of manicotti, then fill the second one
Cover with spaghetti sauce and top with shredded mozzarella
Bake at 350º for 1 hour
Let sit 15 minutes

Leftovers can be frozen for future meals