Make the crepes. They take about 20 minutes and can be made up to a week in advance.

Prep: Measure the marinara sauce and water into a blender and blend into smooth. Butter a small rectangular or square baking dish (10x7 inch or 8x8 inch). Pour about ⅓ of the sauce into the dish and tip the dish around to distribute the sauce evenly around the bottom.

Stack all of the crepes on top of each other and cut about ½-3/4 of an inch off of each opposite side, resulting in two curved sides and two straight sides. See picture.

Mix and Fill: In a large bowl combine all of the ingredients for the manicotti filling. Taste to adjust the seasonings per your liking. Smooth the top, making it flat and even. With a knife, score the top into 8 equal wedges.

Lay a crepe on the work surface in front of you with the straight sides to the right and the left. With a large spoon, spoon out about ⅛th of the spinach ricotta filling and place it towards the front of the crepe. Gently roll the mixture into a log that reaches from straight side to side of the crepe. Roll-up the crepe and place seam-side-down in the baking dish. Repeat the process for all of the crepes and filling. Pour the remaining marinara sauce over the crepes and top with the cheese.

Cook: Cover with plastic wrap and cook in the microwave for 5 minutes (more or less depending on your microwave). Place under the broiler to brown the cheese if you would like. Garnish with chopped parsley or basil.

Note: Can be made the day before and refrigerated until needed. Let it warm up on the counter for 30 minutes before cooking.