Homemade Manicotti Recipe
- CREPE NOODLES:
- 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
- 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.
3 each: 480 calories, 22g fat (11g saturated fat), 201mg cholesterol, 1128mg sodium, 44g carbohydrate (17g sugars, 3g fiber), 27g protein
Reviews for Homemade Manicotti
"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."
"I also added a little cubed mozzarella to the filling."
"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!"
"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!!"
"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!"
"These were very good and easy to make."
"I made this and didn't change a thing. Fantastic Mannicott's. I will never buy the store bought noodles. Do make your own sauce and make the crepes a day before. It is time consuming to make all of this in one day. Delishio. -:)"
"I've been making homemade manicotti for a few years now. I always add a pinch of fresh grated nutmeg to the ricotta mix. It enhances the cheese soooo much. Annnd if you have gone to all the trouble to make your own crepes please do not cover it with jar sauce."
"I have a similar recipe that I have made for the past 40 years handed down by my great grandmother, to my mother and now me. Every time I make it gets rave reviews; if you feel it bland a little Italian parsley in the cheese goes a long way (leave the garlic out- that will diminish the cheese) your sauce should have a little garlic if you like. I found adding extra cheese like a Romano helps. I have also put some Italian sausage in the center of some. Better have a hearty sauce that stands up well to the cheese and bake in the sauce not covered with other cheese.You can add some mozzarella to the cheese mix also ? that works well. The key here is the crepe picks up the sauce flavor and carries it to the bite. Make a good homemade thick rich tomato & meat sauce. I always serve sausage and meat balls on the side."
"I thought this was a great starter recipe-i added shredded ASIAGO cheese, fresh basil and mozzarella cheese to mine-I also made a big pot of homemade meat sauce. The pasta itself was great."
"I thought this was very bland. If I ever make again, I would use a more flavorful sauce, and would definitely add some seasoning to the ricotta mixture."
"I will never buy store bought again! I mixed ricotta with mozzerella and parmesean and added spinach to the filling. Simply delicious!"
"I was in a bind and the store was out of stuffed shells, so I used this recipe instead. Delicious, but I did have to add a lot more milk to the pasta mixture. Everyone was very impressed (I served with homemade meat sauce)."
"As lovely and fancy as this was, it was so bland I just got bored eating it! I did add plenty of garlic powder and dry Italian seasoning to the filling as recommended by someone else, but it wasn't enough. I hate to say this as I cooked this for a meatless meal, but I'm cooking up a little mild Italian sausage right now to sprinkle over the top to salvage the left-overs!"
"fast easy and great tasting....my husband says they taste better than his Italian grandmother's manicotti!"
"Great recipe! Yum!I'm always looking for meatless recipes that I can make for friends that don't eat meat. This is a wonderful recipe for that. I actually served sausage on the side for the meat-loving spouses. It was a HIT. And yes, it was very easy to make.The most time consuming part is making the crepe noodles...I think the crepe noodles can probably be made ahead of time and frozen for a quick and easy meal later. I have frozen crepes in the past, between wax paper enclosing them in a ziplock. They freeze well and defrost very quickly at room temp.Thanks for sharing this recipe, it's a keeper!"
"amazing! they turned out great!"
"It took a little patience to make the noodles as I haven't made crepes before. After I got the hang of it - no problem. The filling is quick, easy and very tasty. I used a lower salt tomato sauce, light ricotta and did not add the cheese to the top to cut down on some of the salt. It was delicious!"
"This is my oldest sons birthday meal,,i have been making it for him since the issue came out :) The crepe noodles are so light and amazing,,,,people will be astounded with your cooking abilities with this one, and you will be the only one to know how very easy it actually was :) i triple this batch so there are plenty of leftovers :)"
"This is wonderful! The crepe noodles are so much better than the store-bought ones. This recipe is a keeper!"
"These were great! Will definitely make again."
"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."
"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."
"Very good and very easy to make!!!"
"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."
"Question- where is all of the sodium coming from? There is no meat, no mozzarella, etc."
"Very easy to make the noodles and our family enjoyed them!! Frugal and easy."
"Put the filling in won-ton skins and it is even easier.Just cover with sauce and bake as usual...."
"This is ABSOLUTELY the most delicious Manicotti recipe I've ever made and very simple!"
"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!"
"To cut the fat, use Eggbeaters for all eggs. The results are excellent."
"My son and his girlfriend loved making the noodles for this dish! Instead of buying the noodles, they've insisted on making them from now on!Tami Mallare"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.