Homemade Manicotti
Elevate your comfort food game with this irresistible Homemade Manicotti recipe, featuring delicate, hand-made crepes filled with a luxurious blend of ricotta, mozzarella, and Parmesan cheeses. Skip store-bought pasta shells, as these tender, paper-thin crepes create the perfect canvas for the creamy, herbaceous filling. Topped with rich marinara sauce and baked to golden, bubbly perfection, this dish is a show-stopping centerpiece for any family dinner or special occasion. With just 30 minutes of prep time, this Italian classic is surprisingly simple to make and guaranteed to impress. Serve it with a crisp side salad or warm garlic bread for a complete meal that’s equal parts comforting and gourmet. Whether you're craving authentic Italian flavors or looking for a hearty vegetarian option, this homemade manicotti recipe is the ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 3 pieces Large eggs
- 1 cup Whole milk
- 0.5 teaspoon Salt
- 2 cups Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 piece Large egg
- 2 tablespoons Chopped fresh parsley
- 0.25 teaspoon Ground black pepper
- 3 cups Marinara sauce
- 1 teaspoon Olive oil (for greasing the pan)
Instructions
In a medium mixing bowl, whisk together the flour, eggs, milk, and salt until the batter is smooth. Cover and let rest for 15 minutes.
Heat a nonstick skillet or crepe pan over medium heat and lightly grease with olive oil. Pour about 2 tablespoons of batter into the pan, tilting to spread it into a thin, even circle. Cook for 1-2 minutes, until the edges lift slightly and the crepe is set, then flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter. This should yield about 12 crepes.
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, and black pepper. Mix until smooth and creamy.
Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
Take one crepe and place about 2 tablespoons of the ricotta mixture along one edge. Roll it up loosely and place seam-side-down in the prepared baking dish. Repeat with the remaining crepes and filling.
Pour the remaining marinara sauce evenly over the rolled crepes, ensuring they are fully covered to prevent drying out during baking.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil, sprinkle with additional mozzarella or Parmesan if desired, and bake for another 10 minutes until bubbly and slightly golden on top.
Let rest for 5 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 5.2 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 457 mg | 35% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 209 mg | 4% | |
*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.
