For the tomato sauce: Cook the ground sirloin
in a pan over medium heat until it is cooked through, about 10 minutes. Meanwhile, heat the oil in a large pan over medium heat. Add the mushrooms and half the onion and sautee, about 8 minutes. Drain
and set aside.
Combine the tomatoes, garlic and remaining onion
in a blender
until the mixture is smooth. Transfer to a large stock
pot over medium heat. Add the sugar, crushed red pepper, salt, basil, sirloin and mushroom mixture. Bring to a boil and simmer
until slightly thickened. Set aside.
For the filling: In a large bowl, combine the ricotta and eggs with a spoon. Add the Parmesan, parsley and pepper, and mix well. Set aside.
For the manicotti crepes: In a large mixing bowl, whisk
together the flour and egg. Add the milk and 1/4 cup water and combine.
Spay a nonstick pan with cooking spray
and heat over medium heat. Pour or scoop 2 to 4 tablespoons batter into the pan. Tilt the pan in a circular motion so that the batter
coats the bottom of the pan evenly. Cook the crepe until the bottom is a light brown, about 2 minutes. Loosen with a rubber spatula
, flip over and cook the other side. Repeat this process with the rest of the batter. Set crepes aside.
Preheat the oven to 350 degrees F.
Fill the crepes: Place 2 to 3 tablespoons of the ricotta filling in the middle of each crepe and roll up. Place the crepes, seam-side down, in an 11-by -17-inch baking dish
. Cover the crepes with tomato sauce
then sprinkle with a thin layer of Parmesan. Bake until bubbly, about 45 minutes. Serve warm.