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Homemade Manicotti

 Homemade Manicotti
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
6 ServingsPrep: 70 min. Bake: 40 min.


  • 1-1/2 cups all-purpose flour
  • 1 cup milk
  • 3 eggs
  • 1/2 teaspoon salt
  • 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


  • 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

2 of 2

Homemade Manicotti (continued)

Directions (continued)

  • 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.