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Homemade Manicotti Recipe

Homemade Manicotti Recipe photo by Taste of Home

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These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. —Sue Ann Bunt, Painted Post, New York

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Homemade Manicotti Recipe

Prep: 70 min. Bake: 40 min.

Yield: 6 Servings

70 40 110

Ingredients

CREPE NOODLES:
1-1/2 cups all-purpose flour
1 cup milk
3 eggs
1/2 teaspoon salt
FILLING:
1-1/2 pounds ricotta cheese
1/4 cup grated Romano cheese
1 egg
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Shredded Romano cheese, optional

Directions

Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside.
For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.
Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired. Yield: 6 servings.

Nutritional Facts 1 serving (3 each) equals 480 calories, 22 g fat (11 g saturated fat), 201 mg cholesterol, 1,128 mg sodium, 44 g carbohydrate, 3 g fiber, 27 g protein.

Originally published as Homemade Manicotti in Taste of Home June/July 1997, p25

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Reviews for Homemade Manicotti

Homemade Manicotti

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(11-20) of 22 reviews

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Reviewed on Jul. 22, 2010 by bjcox150

These were great! Will definitely make again.

Reviewed on Jul. 16, 2010 by redhead6565

Truly one of the best recipes I have made. The noodles were very easy to make and the flavor was perfect. I added a clove of fresh garlic to the filling. I made my own sauce also, the only change I would make is more sauce. My own fault for not making enough. Otherwise great.

Reviewed on Jul. 11, 2010 by flaketown

I have made this recipe several times and it is always a hit. I add 1/2 tsp Italian seasoning, 1/2 tsp garlic powder, and 1/4 tsp black pepper. I love the crepe like noodles that make assembly so easy and inexpensive. Great during Lent or anytime you need a flavorful meal.

Reviewed on Jun. 25, 2010 by lakewoodparts3@comcast.net

Very good and very easy to make!!!

Reviewed on Jun. 25, 2010 by Rishakia

The sodium comes from the cheese, and sauce. Bottled or canned sauce has LOTS of sodium. You can make your own to reduce the sodium.

Reviewed on Jun. 25, 2010 by bettyaking

Question- where is all of the sodium coming from? There is no meat, no mozzarella, etc.

Reviewed on Jun. 24, 2010 by randjlove93

Very easy to make the noodles and our family enjoyed them!! Frugal and easy.

Reviewed on Jun. 24, 2010 by Mary Gabriel

Put the filling in won-ton skins and it is even easier.Just cover with sauce and bake as usual....

Reviewed on Jun. 24, 2010 by jbhrivfamily

This is ABSOLUTELY the most delicious Manicotti recipe I've ever made and very simple!

Reviewed on Jan. 29, 2010 by SandyRoss

I enjoyed making this dish for my family! I can't eat a lot of carbs, so I made my portion by substituting the noodles with egg crapes! ( 3 eggs mixed with 1 tablespoon of water, and cooked them till set) I liked the results. I will be making this recipe again! Thanks for sharing!

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