Serves: 5
Prep: 30 minutes  
Bake: 35 minutes

For Crepes:

1	cup all-purpose flour
½	cup whole milk
1	large egg
½	cup water
½	teaspoon salt
½	teaspoon granulated sugar
½	tablespoon canola oil

For Filling:

4	ounce shredded mozzarella cheese
16	ounce low-fat ricotta cheese
¼	cup grated Romano cheese
1	large egg
½	teaspoon salt
½	teaspoon black pepper

Other:

3	cups marinara
4	ounce shredded mozzarella cheese

1.  Whisk all crepe ingredients together in medium bowl until smooth. Heat large pan over medium heat.  Pour ¼ cup batter into pan and spread in a thin layer.  Cook until top is solid but not cooked through, about 1 minute.  Flip and cook until other side browned, about 1 minute.  Transfer to plate.  Repeat with remaining batter.  Makes 10 crepes.
2. Preheat oven to 350°F.  Coat 9×13-inch baking pan with cooking spray.
3. Spread thin layer of marinara on bottom of prepared pan.  Combine all filling ingredients in a large bowl and mix well.  Spoon 2 tablespoon cheese mixture into each crepe and roll.  Place manicotti over sauce in pan.  Repeat with remaining crepes and cheese mixture.  Arrange in single layer. 
4.  Cover manicotti with remaining marinara. Sprinkle remaining mozzarella cheese evenly over top.  Bake 35 minutes, until bubbly.

Per Serving: 443 cal., 20 g fat (10 g sat. fat), 128 mg chol., 1389 mg sodium, 615 mg pot., 36 g carb., 9 g sugar, 2 g fiber, 30 g pro.