Baked Manicotti

(FOX Providence) - Chef John Granata of Camille's , and TV Maitre D' Joe Zito cook up some delicious baked manicotti.

BAKED MANICOTTI
FILLING
2 lbs. whole milk ricotta cheese
2 lg. eggs
1 cup freshly grated Pecorino Romano
1 cup + 2 cups shredded Mozzarella cheese
½ cup Béchamel sauce (recipe follows)
1 tsp. salt
1/2 cup chopped parsley

BECHAMEL
2 cups heavy cream
1 cup milk
4 tblsp. Butter
¼ cup flour
1/3 cup freshly grated Pecorino Romano
1 pinch grated nutmeg
1 tblsp. Salt
½ tsp. ground white pepper

CREPES
2 lg. eggs
1 cup milk
1 cup water
½ cup soda water
1 tsp. sugar
½ tsp. salt
6 tblsp. Butter (melted)

Steps:
- Mix all ingredients for the filling together except for the Bechamel.
- In a heavy pot, melt the butter for the bechamel.
- Add flour, whisking until smooth.
- Add heavy cream and milk, whisking until thickens.
- Lower heat and add romano, salt, pepper and nutmeg.
- Strain into a large bowl and set aside.
- This mixture will thicken as it cools.
- Once the mixture cools, take a quarter cup and add to filling, mix well.
- Meanwhile, mix all ingredients for the crepes in order of how they are listed.
- The batter will look like melted ice cream.
- Next, heat an 8 inch non-stick pan on medium heat.
- Remove pan and spray with non-stick cooking spray, add enough batter to coat the bottom of the pan.
- Once the batter cooks on once side, flip to the other.
- Repeat this until batter is gone.
- Layer your crepes on wax paper so they don't stick together.
- To assemble, fill crepes with filling mix and lay them side by side in a lasagna pan.
- Be sure to spray or grease the bottom.
- Next, cover with bechamel and mozzarella and bake at 350 degrees for 30 minutes.
- Once they are done you may top with your favorite tomato sauce or Bolognese sauce.