Homemade Manicotti Recipe
Homemade Manicotti Recipe photo by Taste of Home

Homemade Manicotti Recipe

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 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

AVERAGE RATING
   (34)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (1)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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!!"

MY REVIEW
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!"

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."

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