12 eggs
3 tbsp. corn oil
2 tbsp. sugar
3 tsp. salt
1/3 c. flour

Place above ingredients into a blender for 3 minutes on frappe cycle. In 8 inch non-stick skillet, wet bottom with a few drops of corn oil. Spread it evenly with fingers. Place 1 ounce of batter into pan. On low heat, cook 1 minute then turn and cook 1/2 minute. Do not burn. Repeat until all batter is gone. Set aside. Preheat oven 375 degrees.

FILLING:

1 lb. ricotta cheese
3 eggs
3 tbsp. Parmesan cheese
2 tbsp. parsley
1/2 lb. Mozzarella cheese, cut into 3 inch long x 1/4 inch wide strips
1/4 lb. prosintino (pepper ham) cut into 3 inch long x 1/2 inch wide strips
20 oz. or more tomato sauce, see recipe

In large bowl, mix ricotta cheese, eggs, Parmesan cheese and parsley until smooth.

Use a 12 x 18 (or 2 8 x 12) pan. Wet bottom of pan with a little sauce. Make manicotti by placing one pastry on a dish. Place 2 1/2 teaspoon of ricotta mixture in the middle. Place 1 Mozzarella strip on top then 1 strips of prosintino. Fold sides over and place in pan. Repeat until all the pastry is filled and in the pan. Pour the remaining sauce over al and bake for 20 minutes. Remove and serve. Makes 6-8 servings.