Homemade Manicotti Recipe
Homemade Manicotti Recipe photo by Taste of Home
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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
Featured In: Homemade Pasta Recipes
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

3 each: 480 calories, 22g fat (11g saturated fat), 201mg cholesterol, 1128mg sodium, 44g carbohydrate (17g sugars, 3g fiber), 27g 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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knichols45 User ID: 8704909 242112
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."

JoanieK53 User ID: 8355717 236111
Reviewed Nov. 1, 2015

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

krysfielder User ID: 5728656 231891
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!"

mrsjessicahenry User ID: 7872101 42038
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!!"

SuSey22 User ID: 1214956 48094
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!"

janethil User ID: 3730637 48092
Reviewed Jan. 25, 2014

"These were very good and easy to make."

mustang5 User ID: 4015624 48678
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. -:)"

alicesay User ID: 4617038 46201
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."

bittertooth User ID: 7399029 48675
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."

neenah921 User ID: 5962038 46196
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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