Fresh Manicotti Shells
Elevate your homemade Italian dishes with these fresh manicotti shells, an easy and versatile alternative to store-bought options. Crafted from simple pantry staples like all-purpose flour, eggs, and milk, these delicate shells resemble thin crepes with a beautifully tender texture that's perfect for holding rich ricotta fillings or savory meat mixtures. Whisked to a silky, lump-free batter and cooked to golden perfection in a nonstick skillet, these shells are a true labor of love that only takes 10 minutes to prepare and 20 minutes to cook. Best of all, they're stackable and can be prepared ahead, making them ideal for stress-free meal planning. Whether you're creating a classic baked manicotti or putting a creative spin on the filling, these homemade manicotti shells ensure an authentic Italian dining experience that will impress every guest at the table.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 3 Large eggs
- 1 cup Whole milk
- 2 tablespoons Unsalted butter, melted
- 0.25 teaspoons Salt
- as needed Nonstick spray or additional melted butter
Instructions
In a medium-sized mixing bowl, sift the all-purpose flour.
Add the eggs, milk, melted butter, and salt to the flour and whisk until the batter is smooth and free of lumps. The mixture should have a thin, pancake-like consistency. If it’s too thick, add a tablespoon of milk at a time to achieve the right texture.
Cover the batter and let it rest for 15-20 minutes at room temperature. This allows the flour to hydrate and results in a more tender shell.
Preheat a nonstick skillet or crepe pan over medium heat. Lightly grease it with nonstick spray or a small amount of melted butter.
Pour about 1/4 cup of the batter into the center of the skillet, swirling it quickly to spread the batter into a thin, even layer.
Cook the shell for 1-2 minutes or until the edges begin to lift and the bottom is lightly golden. Flip it carefully with a spatula and cook for another 30 seconds on the other side.
Remove the shell from the skillet and transfer it to a plate to cool. Repeat the process with the remaining batter, greasing the pan as needed between shells.
Stack the finished shells with parchment or wax paper between each one to prevent sticking.
Use immediately for your manicotti filling or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 12.0 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 406 mg | 31% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 708 mg | 15% | |
*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.
