Manicotti with Homemade Noodles

*I actually divided this recipe into 2 smaller pans and froze one baking dish for later, since we have a small family. This was an easy recipe for my kids to help with - they loved mixing the batter, scooping the filling and rolling up the noodles. I adjusted the recipe on my meal plan from Heathahlee last week and this is what I came up with.

Crepe Noodles:
1.5 cups all purpose flour
2.5 cups milk
4 eggs
1/2 tsp salt

Filling:
1 (15 oz) package ricotta cheese (part skim is fine)
1 (16 oz) package cottage cheese (part skim is fine)
1/4 cup Parmesan cheese
1 egg
1/2 cup frozen spinach, defrosted and drained
1 T. fresh parsley, finely chopped

Topping:
1 (28 oz) jar spaghetti sauce (your favorite brand)
1 (8 oz) package shredded mozzarella cheese (2% is fine)

Whisk together milk, eggs and salt and gradually add to flour until the batter runnier than pancake batter. Do not overmix; some lumps are fine.

Pour 1/4 cup batter onto a pre-heated, greased 8-inch skillet and allow it to form a circle. Cook until edges are set, then flip to continue cooking for 1 more minute. Continue this process until all crepes are cooked.

While remaining crepes are cooking, combine filling cheeses, egg, spinach and parsley. Scoop a few spoonfuls down the center of each crepe, folding the sides over the filling. Place crepes, seam side down, into an ungreased 9x13 baking dish. Continue filling crepes until the pan is full. Pour sauce over the top of the manicotti and sprinkle with mozzarella cheese.

Cover with tin foil and bake at 350° for 20 minutes. Remove foil and continue cooking until the cheese is melted and browned, about 20 more minutes.

Allow to cool slightly, serve with a salad and top with additional Parmesan cheese if you'd like - enjoy!