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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Three Cheese Manicotti
Three Cheese Manicotti
(Manicotti con Tre Formaggi)

For the Crepes:
1 to 1 and 1/4 cups water
1 cup all purpose flour
2 eggs
1/8 teaspoon salt
Extra virgin olive oil

For the Filling
1 lb ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated Romano cheese
1 egg
2 tablespoons chopped fresh parsley

Salt and pepper
1 and 1/2 cups prepared tomato sauce (preferably with chopped meat)
For the Crepes:
Whisk 1 cup water, flour, eggs and salt in medium bowl until well blended (batter should be thin). Add additional water if necessary.

Heat heavy small skillet over low heat.
Brush pan lightly with olive oil.
Stir batter and ladle 3 to 4 tablespoons into corner of pan, tilting so the batter just coats bottom.

Cook crepe until bottom is set (do not brown), about 1 minute.
Loosen edges with knife.
Turn crepe and cook until second side is set (do not brown), about 5 minutes.
Repeat with remaining batter, stirring occasionally and brushing pan with olive oil as necessary. Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely.

Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.

For the Filling:
Mix ricotta, 1/2 cup mozzarella, Romano cheese, egg and parsley in bowl.
Season mixture to taste with salt and pepper.

Pour 3/4 cup tomato sauce into large baking pan.

Spoon 3 tablespoons filling down center of crepe.

Fold both sides of crepe over filling.
Arrange seam side down in baking pan.
Repeat with remaining filling and enough crepes to finish.

Pour remaining 3/4 cup sauce over.
Sprinkle with remaining 1/2 cup mozzarella cheese. Can be prepared 1 day ahead. Cover and chill.

Preheat oven to 350 F.

Bake until heated through, about 30 minutes. Serves 6.
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