Step 1

For the manicotti shells: Combine the milk, eggs, yolks and salt in a bowl and mix with a stick blender until a smooth batter forms. Whisk the wet ingredients into the sifted flour in a bowl. Drizzle the melted butter into the batter. Let rest for 30 minutes.

Step 2

In a nonstick medium pan over medium heat, use a 2-ounce ladle to pour the batter. Cook until just set, the flip the crepe onto a cooling rack. Repeat until all the batter is used.

Step 3

For the ricotta stuffing: Combine the ricotta, mozzarella, Parmigiano-Reggiano, pecorino, salt, pepper, eggs and parsley in a bowl and mix well, until incorporated evenly. Put the mixture into a piping bag. Pipe 2 to 3 ounces of filling onto each crepe and roll up.

Step 4

For the pomodoro: Heat a saucepan over medium-high heat and add the oil and garlic. Lightly toast until starting to get golden brown, 2 to 3 minutes. Add the crushed tomatoes and simmer for 20 minutes. Add the basil and red pepper flakes. Season with salt and pepper.

Step 5

For the assembly: Preheat the oven to 400 degrees F.

Step 6

Ladle enough sauce to cover the bottom of a 9-by-13-inch baking dish, then carefully place the manicotti on the sauce. Drizzle a small amount of sauce over the manicotti. Sprinkle a liberal amount of grated Parm over the top. Drizzle with the olive oil. Bake for 30 minutes. Garnish with the chopped parsley and basil leaves.