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Homemade Manicotti Recipe
Homemade Manicotti Recipe photo by Taste of Home

Homemade Manicotti Recipe

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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
TOTAL TIME: Prep: 70 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 70 min. Bake: 40 min.
MAKES: 6 servings


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

Nutritional Facts

1 serving (3 each) equals 480 calories, 22 g fat (11 g saturated fat), 201 mg cholesterol, 1128 mg sodium, 44 g carbohydrate, 3 g fiber, 27 g protein.


  1. 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.
  2. 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 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.
  3. 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.
Originally published as Homemade Manicotti in Taste of Home June/July 1997, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 19, 2016

"I love manicotti it's my second favorite Italian food. I had it with the store bought shell's now I want to make the home made ones. I bet it would taste even better. Thank you for having the recipe for the shell's."

Reviewed Nov. 1, 2015

"I also added a little cubed mozzarella to the filling."

Reviewed Aug. 27, 2015 Edited Oct. 2, 2015

"Very good! The kids and I loved it. My only complaint was that the batter for the 'noodles' was kind of thick and I had difficulty getting it to make thin noodles. Maybe I measured something incorrectly. Update: made it again last night and had no trouble with the noodles at all! The little ones loved it, my picky 3 year old even licked his plate!"

Reviewed Jul. 1, 2014

"I was worried that making the crepes would be a pain, but they cooked so fast that it was no problem. Much less of a pain than having to roll out pasta dough! The batter did seem a little thick because I expected it to be more like making crepes, I was tempted to thin it but I didn't and they turned out perfectly. I added bacon, sauteed mushrooms, and lemon thyme to my ricotta mixture. Delicious!!"

Reviewed May. 15, 2014

"This recipe is so reminiscent of my great Aunt's manicotti.. watching her & my mom standing over a griddle making the noodle crepes .I had not made them in years but enjoyed teaching my daughter how to do so..not only a great recipe but a wonderful walk down memory lane for me!"

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