Makes 8 to 10 filled-pasta shells
For the pasta
1 large egg
1 cup flour
¼ teaspoon salt
¾ cup whole milk, more as needed to thin the batter
canola oil, as needed to lightly grease the pan
For the filling
16 ounces ricotta cheese
1 large egg, lightly beaten
1 teaspoon freshly chopped parsley, plus more for garnish
¼ cup freshly grated Parmesan or locatelli cheese
Salt and freshly ground pepper, to taste
2 cups marinara sauce
¼ cup grated Parmesan cheese
Add the pasta ingredients to the bowl of a blender. Blend, adding more milk one teaspoon at a time, until batter is a thin, almost runny consistency. Heat a nonstick 8-inch skillet over medium-low heat. Brush pan lightly with oil, if needed. Hold pan at an angle, and swirl pan as you pour in enough batter to coat bottom of skillet. Cook 30 to 45 seconds, flip and cook for 15 more seconds. Transfer to a flat dish or tray. Repeat with remaining batter, and keep in mind the batter thickens the longer it sits, so you may need to add a few tablespoons of milk to thin it out as you go along.
Preheat oven to 350ºF. Spread ½ cup of marinara sauce into the bottom of a 9-inch by 13-inch casserole dish. Combine all the filling ingredients in a medium bowl; mix well.
Lay pasta crepes on a flat surface and spoon an event amount of filling in a long strip down the center of each one.
Roll crepes closed, and place seam-side down into the casserole dish.
Evenly pour remaining sauce over filled crepes.
Sprinkle remaining grated cheese over top and bake 20 minutes, until golden and bubbly. Garnish with fresh chopped parsley and serve immediately.
Notes: This is a great make ahead dish. The pasta crepes will store, wrapped tightly in plastic wrap for up to two days in the refrigerator. You can even fill and arrange them in the casserole dish the night before so it’s ready to bake when you get home from work. It gets better—the finished dish also heats well in the microwave, so make a double batch on the weekend and you’ve got an easy, homemade re-heat for busy weeknights.