Cheese Stuffed Manicotti Crepes
Delight in the comforting flavors of Italian cuisine with this Cheese Stuffed Manicotti Crepes recipe—an elegant twist on a classic baked pasta dish. These delicate, homemade crepes replace traditional pasta shells, creating a soft, melt-in-your-mouth base for the creamy, three-cheese filling made with ricotta, mozzarella, and Parmesan. Rolled and nestled in marinara sauce, the crepes are baked until bubbling and golden, topped with a generous layer of melted mozzarella. Perfect for a cozy family dinner or special occasion, this dish combines the richness of lasagna with the refinement of handmade crepes. Ready in under an hour, it’s a crowd-pleasing meal packed with cheesy goodness and fresh parsley for a pop of brightness. Serve with a crisp green salad and garlic bread for an unforgettable dinner experience!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 cups milk
- 2 large eggs
- 1 tablespoon unsalted butter
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese (for topping)
Instructions
In a medium bowl, whisk together the flour, milk, and eggs until smooth to create the crepe batter. Let it rest for 15 minutes.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom in a thin, even layer. Cook for 1-2 minutes until the edges lift easily and the bottom is lightly golden. Flip and cook for another 30 seconds. Repeat until all the batter is used. Set crepes aside to cool.
Preheat the oven to 375°F (190°C).
In a medium mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, 1 egg, parsley, salt, and black pepper. Mix until well combined to form the cheese filling.
Take one crepe and place about 2-3 tablespoons of the cheese mixture in the center. Roll the crepe gently and place it seam-side down in a greased 9x13-inch baking dish. Repeat with remaining crepes and filling.
Pour marinara sauce evenly over the stuffed crepes. Sprinkle the remaining 1 cup of shredded mozzarella on top.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Garnish with extra fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1006 mg | 336% | |
| Sodium | 4593 mg | 200% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 32.9 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 3667 mg | 282% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1310 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
