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Homemade Manicotti Recipe
Homemade Manicotti Recipe photo by Taste of Home

Homemade Manicotti Recipe

Read Reviews (28)
4.72 28
Publisher Photo
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

Ingredients

  • CREPE NOODLES:
  • 1-1/2 cups King Arthur Unbleached 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

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.

Directions

  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 13-in. x 9-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

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.

Reviews for Homemade Manicotti(28)

AVERAGE RATING
   (32)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (1)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 25, 2014

These were very good and easy to make.

MY REVIEW
Reviewed Dec. 21, 2013

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. -:)

MY REVIEW
Reviewed Dec. 19, 2013

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.

MY REVIEW
Reviewed Dec. 19, 2013

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.

MY REVIEW
Reviewed Dec. 19, 2013

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.

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