Christmas Manicotti

Beat 2 large eggs in a medium bowl until broken up.

Drain and grate 16 ounces fresh mozzarella cheese on the large holes of a box grater (about 4 cups). Transfer half to the bowl of eggs and reserve the remaining for sprinkling on top.

Grate the following on the small holes of a box grater and add both to the bowl of eggs: 1 1/2 ounces Parmesan cheese (about 1/2 cup) and 1 1/2 ounces Pecorino Romano cheese (about 1/2 cup). Grate more Pecorino for garnish and refrigerate.

Pick the leaves from 6 to 8 fresh parsley sprigs until you have 3 tablespoons, then coarsely chop the leaves. Add 2 tablespoons to the bowl of eggs and refrigerate the remaining for garnish.

Add 3 cups whole-milk ricotta cheese, 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the eggs and stir to combine. Cover and refrigerate for 1 hour. Meanwhile, make the manicotti “shells.”

Melt 2 tablespoons unsalted butter in a microwave or on the stovetop.

Place 1 1/2 cups all-purpose flour, 6 large eggs, and 1 teaspoon kosher salt in a large bowl and whisk to combine. While whisking constantly, slowly pour in 1 1/2 cups water. Scrape down the sides of the bowl. Add the butter and whisk until combined and smooth. Don’t overbeat; the batter shouldn’t be too frothy.

Coat a 10-inch nonstick frying pan with cooking spray and heat over medium heat. Add 1/4 cup of the batter and immediately pick up the pan and swirl it so the batter evenly coats the bottom. Cook until the top is mostly set, 1 to 2 minutes. Slide a spatula underneath and flip it over. Cook until the second side is set, about 20 seconds more (they will not brown much).

Slide the crêpe onto a plate. Repeat cooking the remaining batter, stirring the batter and coating the pan with cooking spray before each one. Stack the crêpes directly on top of each other. You should have 12 to 15 crêpes. Let sit at room temperature to cool slightly, then refrigerate until ready to assemble.

Arrange a rack in the middle of the oven and heat the oven to 350ºF.

Position a broiler-safe 9x13-inch baking dish with a long side closer to you. Add 1/2 cup of the marinara sauce and 1/4 cup water and spread it around until it thinly coats the bottom.

Fill the manicotti: Spread 1/4 of the filling across the center of a crêpe, going all the way to the sides. Roll it up tightly, folding in the ends as you go, like a burrito. Place vertically seam-side down in the baking dish against the left side.

Repeat filling the remaining crêpes until you run out of crêpes or filling, arranging them snugly next to the first manicotti until you reach the right side. Arrange the remaining manicotti horizontally against the bottom of the baking dish (they will be very tightly packed). Spoon the remaining 2 1/2 cups marinara sauce over the manicotti in an even layer. Sprinkle with the remaining mozzarella cheese.

Bake uncovered until the cheese on top is melted and the sauce is bubbling, 30 to 35 minutes. Turn on the broiler and broil until browned in spots, about 2 minutes. Sprinkle with the reserved parsley and Pecorino before serving.