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Homemade Manicotti

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


  • 1-1/2 cups all-purpose flour
  • 1 cup whole 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


  • 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.
  • 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.
  • Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
Nutrition Facts
3 manicotti: 480 calories, 22g fat (11g saturated fat), 201mg cholesterol, 1128mg sodium, 44g carbohydrate (17g sugars, 3g fiber), 27g protein.

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Average Rating:
  • rwippel
    Sep 25, 2020

    This was so good. The crepes were definitely thicker than your average crepe, but since it was replacing pasta, it was nice to have that little added “bite”.

  • Drea
    Sep 13, 2020

    Easy peasy, the noodles are a thicker form of crepes. So turning the pan while pouring the batter in to make the round pasta is the same. I think crepe batter is thinner.

  • tcarver
    Jun 24, 2020

    This was excellent and very easy. I hope I can get better at shaping the noodles but it tasted great.

  • Ray
    Jun 4, 2020

    Excellent! Easy crepe noodles. I'm done with store bought. I used ricotta and a béchamel sauce for the filling (I do the same for lasagna). I did my own marinara sauce. Beautiful, top notch recipe! Thanks for putting this in my new rotation. Keeper!!

  • Hannah
    Mar 19, 2020

    YUMM this was dilish!

  • JoanieK53
    Aug 22, 2019

    Also added small cubes of mozzarella to filling.

  • Gary
    Jan 15, 2019

    No comment left

  • Claudia
    Nov 2, 2018

    This is a recipe for "Crespelle" which are paper-thin pancakes, the Italian equivalent of France's crêpes, and like the French version, they can be either sweet or savory. The sweet version, which can be served with the topping or filling of your choice: Nutella, dark melted chocolate, fresh fruit such as strawberries or bananas,...whatever you would like...To make this a savory version, you can use any number of fillings; a common one is spinach-and-ricotta, the same filling that would be used in spinach-and-ricotta lasagne or spinach-and-ricotta cannelloni.... the dish now has a certain aura of elegance to it, in the past crespelle were considered poor people's food.

  • Cathy
    Apr 14, 2018

    No comment left

  • BayAreaRob
    Jul 23, 2017

    this is an excellent recipe. I use 1/4 cup of crepe batter. I also use half ricotta and half cottage cheese which I whir in a food processor. It just seems to make the filling creamier.