"This is my mother Vera's, recipe from her mother who was born in Naples, Italy. Everyone will love these. They are so light and fluffy they melt in your mouth. Better than any manicotti I have every had in any Italian restaurant & so easy to prepare."
Whirl liquids in a blender. Add flour & blend till mixed with no lumps.
Heat pancake pan or other frying pan on medium low flame. Spray with Pam. Place scant 1/4 cup of batter in pan in a circular motion much like making a pancake but this batter will be very thin. Manicotti shell should also be thin. Cook just until set, then flip over. Try not to brown the shells when cooking Remove to a plate until all are made in the same way & cool. As they cool they will not stick.
Mix ricotta ingredients. Take manicotti shell and place about 1 heaping tablespoon of ricotta filling along the center of the shell. Spray baking dish with Pam spray. Place tomato sauce on bottom of baking dish. Roll up filled shell and place in a baking dish with the seam side down. When baking dish is filled, place sauce on top of manicotti. Sprinkle with grated cheese. Cover dish with foil (make holes in foil with a knife) and bake at 350 degrees for 15 minutes.
Manicotti shells can be wrapped in parchment paper and stored in a plastic bag in fridge for 1 week or frozen for 1-2 months. You can separate manicotti shells into 6 shells, place parchment paper, an add other layer of shells 6 at a time to make it easier to remove from freezer and using in a recipe. They will not stick together if cooled thoroughly before storing.