Dough for quick batter:
1 cup carbalose flour
1/4 cup heavy cream plus 3/4 cup water, or 1 cup lc milk
1 egg, beaten
olive oil

Prepare quick batter/manicotti shells. Stir in "milk" gradually with flour until smooth. Add the beaten egg, stirring constantly; this should be the consistentcy of a pancake or crepe.

For each shell, brush a 6" non stick skillet with olive oil on low heat and pour 1/4 of the batter in pan. Tilt back and forth until batter is spread out and all of the bottom is covered. Cook for about 1 minute, then flip over and cook for another 30 seconds. You do not want to brown these, they should be rubbery, like pasta.

Place on plates to cool. Repeat with remaining batter, you should get about 6-7 shells.

Preheat oven to 350* and prepare filling while shells are cooling.

Filling- have cheeses at room temperature for easier mixing:
16 ounce whole milk ricotta cheese
2 eggs, beaten
1/2 lb grated mozzarella cheese
1/2 cup grated parm or romano cheese

Other ingredients:
low sugar pasta sauce
grated cheese for top of pan
1/4 lb grated mozzarella for top of pan

Combine cheeses and beaten egg in large mixing bowl. Blend until smooth. Place about 4 TBS filling down the center of each shell, bring sides over until they overlap and form a tube. Use all shells and remainder of filling until all is used.

Prepare a baking pan by ladling about 1/2 cup pasta sauce on evenly on bottom of the pan. Place cheese fllled shells in pan, seam side down. Top with a generous ladle of tomato sauce and sprinkle with mozzarella and grated parm or romano.

Bake, uncovered at 350* for 25- 30 minutes, or until cheese on top is golden brown and bubbling. Serve with extra grated cheese and sauce, if desired.