Manicotti Homemade
Indulge in the cozy, comforting flavors of this **Homemade Manicotti** recipe, a made-from-scratch Italian classic that's perfect for any occasion. Unlike store-bought pasta shells, this recipe uses delicate, thin crepes as the base, creating a soft, melt-in-your-mouth texture. Filled with a rich mixture of creamy ricotta, mozzarella, Parmesan, fresh parsley, and a hint of seasoning, each manicotti is rolled by hand and baked in a luscious layer of marinara sauce. Topped with even more mozzarella for a gooey, golden finish, this baked Italian favorite delivers restaurant-quality flavor right from your kitchen. Ready in just a little over an hour, this meal is ideal for family dinners, a cozy date night, or impressing guests with a homemade touch. Pair this dish with a crisp green salad and garlic bread for a complete Italian feast!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 3 large Eggs
- 2 tablespoons Unsalted butter
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Marinara sauce
Instructions
Begin by preparing the homemade manicotti crepes. In a mixing bowl, whisk together the flour, milk, and eggs until smooth and no lumps remain.
Heat a non-stick skillet over medium heat. Lightly butter the skillet and pour about 2-3 tablespoons of the batter in, swirling to coat the pan thinly. Cook for 30 seconds to 1 minute, or until the edges lift slightly and the crepe is set, then flip and cook for an additional 15 seconds. Remove to a plate and repeat with the remaining batter. You should have approximately 10-12 crepes.
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan cheese, 1 egg, chopped parsley, salt, and black pepper. Mix until well blended.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Take one crepe, place 2-3 tablespoons of the ricotta mixture in the center, and roll it up tightly. Place the filled crepe seam-side down in the baking dish. Repeat with the remaining crepes and filling.
Pour the remaining marinara sauce over the filled manicotti, ensuring they are completely covered. Sprinkle the remaining 1 cup of mozzarella over the top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the manicotti from the oven and let it rest for 5-10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 26.9 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.1 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 910 mg | 70% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 343 mg | 7% | |
*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.
