Italian Manicotti Recipe: Homemade Crepe Perfection
I’ll be honest with you—I’m slightly obsessed with homemade manicotti, but not the kind you’re thinking of. Forget those thick, store-bought pasta tubes that feel like cardboard cylinders. I’m talking about delicate, silky crepes that wrap around creamy cheese filling like a warm Italian hug. Sure, it takes a bit more effort than cracking open a box, but trust me when I say the difference is absolutely mind-blowing, and once you see how simple these crepes actually are…
Why You’ll Love these Homemade Italian Manicotti
Three reasons make this homemade manicotti absolutely irresistible, and I’m betting you’ll find yourself craving it long after your last bite.
First, these delicate crepes beat store-bought pasta tubes every time. They’re tender, light, and won’t tear when you’re stuffing them with that creamy ricotta mixture.
Second, you control every ingredient. No mystery preservatives or weird additives, just pure Italian comfort food.
Third, the flavor combination is pure magic. Rich cheese filling meets tangy marinara, all wrapped in those silky homemade crepes.
It’s like getting a warm hug from your favorite Italian grandmother.
What Ingredients are in Homemade Italian Manicotti?
This homemade manicotti recipe breaks down into three simple components that work together like a perfectly choreographed Italian opera. You’ve got your tender crepes playing the starring role, a rich cheese filling that steals every scene, and a classic marinara sauce that ties everything together with that familiar comfort we all crave.
The beauty of making manicotti from scratch lies in the simplicity of the ingredients. Most of what you need is probably sitting in your kitchen right now, just waiting to transform into something spectacular.
Let me walk you through everything you’ll need to create this Italian masterpiece.
For the Crepes:
- 1 cup all-purpose flour
- 1 cup water
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon oil
For the Cheese Filling:
- 2 pounds ricotta cheese
- 4 ounces mozzarella cheese, chopped or shredded
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 pinch salt
- Fresh ground black pepper
The quality of your ricotta makes or breaks this dish, so don’t skimp here. Look for whole milk ricotta that feels dense and creamy, not watery or grainy.
If your ricotta seems a bit wet, you can drain it in a fine-mesh strainer for about 30 minutes before mixing your filling.
Fresh Parmesan cheese grated from a block will give you so much more flavor than the pre-grated stuff in those green containers. Trust me on this one – your taste buds will thank you.
The same goes for the mozzarella; shred it yourself for the best melting quality.
When it comes to the marinara sauce, you can absolutely use your favorite store-bought brand or go completely homemade if you’re feeling ambitious.
Either way works beautifully, so don’t stress about it. The key is choosing a sauce that tastes good enough to eat with a spoon, because that flavor will shine through in every bite.
How to Make these Homemade Italian Manicotti
Making homemade manicotti might seem intimidating at first, but honestly, it’s just three simple steps that build on each other. Think of it like assembling a delicious puzzle where every piece makes the final picture more beautiful.
Start with the Crepes
The crepe batter comes together faster than you can say “buongiorno.” In a large bowl, whisk together 1 cup flour, 1 cup water, 3 large eggs, 1/2 teaspoon salt, and 1 tablespoon oil until the mixture is completely smooth. No lumps allowed here – they’ll show up in your crepes like uninvited guests at a dinner party.
Cover that bowl and let it chill in the refrigerator for at least 30 minutes. This resting time isn’t just a suggestion; it’s what transforms your batter from okay to absolutely perfect. The flour needs time to hydrate, and the bubbles need to settle down.
When you’re ready to make the crepes, heat a 6-inch skillet over medium heat. Brush it lightly with oil – just enough to create a non-stick surface without making it greasy. Hold the pan in one hand (this feels awkward at first, but you’ll get the hang of it), then spoon in about 1/3 cup of batter.
Here’s where the magic happens: immediately rotate and tilt that pan to spread the batter across the entire bottom. Work quickly because the batter starts setting right away. If you end up with too much batter, just pour the excess back into your bowl.
Cook each crepe for about one minute, until the edges turn brown and start lifting away from the pan. Then comes the fun part – flipping with your fingers. Don’t worry, you won’t burn yourself if you’re quick about it. Cook for another 30 seconds until you see those lovely brown spots on the second side.
Slide each finished crepe onto a plate and cover with wax paper. Keep stacking them with wax paper between each one. You can actually make these up to two days ahead and store them in the fridge, which makes this recipe perfect for entertaining.
Prepare the Filling
While you’re in crepe-making mode, preheat your oven to 350 degrees. The cheese filling is pleasantly simple – just stir together 2 pounds ricotta cheese, 4 ounces chopped or shredded mozzarella cheese, 1/2 cup freshly grated Parmesan cheese, 1 large egg, 2 tablespoons chopped fresh parsley, a pinch of salt, and fresh ground pepper in a large bowl.
Mix everything until it’s well combined but don’t go crazy with the stirring. You want the mixture to hold together without turning into a dense, overworked mess.
Assemble and Bake
Now for the satisfying part – putting it all together. Spoon a thin layer of marinara sauce into a 13x9x2 inch baking dish. This prevents the bottom crepes from sticking and adds extra flavor to every bite.
Take one crepe and place about 1/4 cup of the cheese filling lengthwise down the center. Roll it up gently but firmly, then place it seam side down in your prepared dish. The seam-side-down placement is essential because it prevents your manicotti from unrolling during baking.
Continue this process with all your remaining crepes and filling, placing each one close to the next in the dish. They should fit together snugly, like they’re giving each other little hugs.
Spoon the remaining marinara sauce over the top, making sure each manicotti gets some coverage. Sprinkle with 1/2 cup freshly grated Parmesan cheese for that golden, bubbly finish.
Bake for 30 to 45 minutes, until the sauce is bubbling enthusiastically and the manicotti are heated all the way through. You’ll know it’s ready when the cheese on top turns golden and the whole dish smells like heaven decided to take up residence in your kitchen.
Let it rest for just a few minutes before serving – this helps everything set up and prevents the filling from running all over your plate when you cut into it.
Homemade Italian Manicotti Substitutions and Variations
Your grandmother’s recipe might be sacred, but that doesn’t mean you can’t make this manicotti work with whatever’s hiding in your fridge right now.
Swap ricotta for cottage cheese if you’re broke. Mix in spinach, mushrooms, or leftover roasted vegetables for extra nutrition.
Can’t find fresh parsley? Dried works fine, just use half the amount.
Want meat? Brown some Italian sausage and fold it into the cheese mixture.
Feeling fancy? Add a splash of white wine to your marinara sauce.
No 6-inch skillet? Use whatever you’ve got and adjust the batter amount accordingly.
What to Serve with Homemade Italian Manicotti
Five classic sides can transform your homemade manicotti from a simple dinner into a proper Italian feast.
I always reach for a crisp Caesar salad first. Those crunchy romaine leaves cut through all that creamy ricotta beautifully.
Garlic bread’s another no-brainer – you’ll want something to soak up every drop of marinara sauce.
For vegetables, I love roasted zucchini or sautéed spinach. They add color without competing with the main event.
Finally, a light Italian white wine ties everything together perfectly. Trust me, your dinner guests will think you’re practically a chef.
Final Thoughts
There’s something magical about pulling a bubbling dish of homemade manicotti from your oven, watching the cheese turn golden and hearing that satisfying sizzle. This recipe transforms simple ingredients into pure comfort food gold.
Sure, you could grab frozen manicotti from the grocery store, but why would you? Making your own crepes isn’t rocket science, and the filling practically assembles itself. Plus, you’ll feel like a total kitchen rockstar when guests ask for your secret.
Trust me, once you master this technique, regular pasta night will never be the same again.
Homemade Italian Manicotti
Ingredients
For the Crepes:
- 1 cup flour
- 1 cup water
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon oil
For the Filling:
- 2 lbs ricotta cheese
- 4 ounces mozzarella cheese chopped or shredded
- 1/2 cup freshly grated parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 pinch salt
- Fresh ground pepper to taste
For Assembly:
- Marinara sauce
- 1/2 cup freshly grated parmesan cheese
Instructions
- In a large bowl, whisk together all crepe ingredients until smooth. Cover and refrigerate for at least 30 minutes.
- Heat a 6-inch skillet over medium heat and brush lightly with oil.
- Holding the pan in one hand, spoon about 1/3 cup crepe batter and immediately rotate and tilt the pan to completely cover the bottom. Pour excess batter back into bowl.
- Cook crepe for one minute until edges turn brown and lift away from pan. Flip with fingers and cook 30 seconds more until spotted brown.
- Slide cooked crepe onto a plate and cover with wax paper. Repeat with remaining batter, stacking crepes with wax paper between each.
- Preheat oven to 350°F.
- For filling, stir all filling ingredients together in a large bowl until well combined.
- Spoon a thin layer of marinara sauce into a 13x9x2 inch baking dish.
- Place about 1/4 cup filling lengthwise down center of each crepe, roll up, and place seam side down in dish.
- Continue with remaining crepes and filling, placing them close together in the dish.
- Spoon remaining marinara sauce over manicotti and sprinkle with 1/2 cup parmesan cheese.
- Bake for 30-45 minutes until sauce is bubbling and manicotti are heated through. Serve hot.
Notes
Nutrition
Frequently Asked Questions
Can I Freeze Manicotti Before or After Baking?
I’d recommend freezing manicotti before baking for best results. Assemble them completely, wrap tightly, then freeze up to three months. When ready, bake directly from frozen, adding extra time.
How Do I Prevent Crepes From Tearing When Filling Them?
I’ll make certain my crepes don’t tear by letting them cool completely before filling, using gentle hands when handling, and not overfilling them. I’ll also make sure they’re properly cooked but still pliable.
What’s the Difference Between Manicotti and Cannelloni?
I’ll explain the key difference: manicotti uses crepe wrappers or large pasta tubes, while cannelloni traditionally uses pasta sheets rolled around filling. They’re both stuffed, baked Italian dishes with similar cheese fillings.
Can I Make Manicotti With Store-Bought Pasta Tubes Instead?
Yes, I can substitute store-bought manicotti tubes for homemade crepes. I’ll cook the pasta according to package directions, stuff with the ricotta filling, cover with sauce, and bake as directed.
How Long Do Leftover Manicotti Stay Fresh in the Refrigerator?
I’d recommend eating leftover manicotti within three to four days when stored properly in the refrigerator. Make sure you cover it tightly with plastic wrap or store it in an airtight container.