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–+ servings
manicotti on a plate with cheese and basil on top

Homemade Manicotti

Homemade manicotti is light and pure comfort food. It takes about an hour to make, plus 30 minutes chilling time.
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Prep Time: 15 minutes
Cook Time: 50 minutes
chill the batter: 30 minutes
Total Time: 1 hour 35 minutes

Click on serving size to scale this recipe

Course: Dinner Recipes
Cuisine: Italian
Keyword: Homemade manicotti, manicotti
Servings: 6 to 8
Calories: 468kcal
Author: Anne Lawton

Homemade Manicotti

Scale this Recipe 6 to 8

Ingredients

  • 2 cups Marinara sauce

For the crepes

  • 3 Eggs
  • 3 tablespoons Butter melted
  • 1 1/2 cups Milk
  • 1/2 cup Whole wheat flour
  • 1/2 cup White flour

For The Filling

  • 1 pound Ricotta cheese
  • 1 Egg
  • 1/2 pound Mozzarella cheese shredded
  • 1/8 cup Parmesan cheese
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Instructions

  • Make the batter: whisk 3 Eggs, and 1 1/2 cups Milk to a mixing bowl
  • Gradually stir in 1/2 cup Whole wheat flour and 1/2 cup White flour. Once the flour and milk are combinred add 3 tablespoons Butter (melted) and stir.
  • At this point, the batter will be thin; refrigerate the batter for 20 to 30 minutes to thicken it.
  • While the crepe batter is chilling, combine 1 pound Ricotta cheese and 1 Egg, in a bowl.
  • Make the crepes: Heat olive oil an 8-inch skillet or crepe pan over medium to low heat, and preheat the oven to 350 degrees f.
  • Once the oil is hot, add 1/8 cup of the batter to the pan and swirl it around so that the bottom of the pan is covered with batter.
  • Cook the batter for one to two minutes and carefully flip it over and cook for another minute or two. Remove the crepes from the pan as they are cooked and stack them on a plate.
  • Lay the pasta crepes on a flat work surface and add 1/3 cup of cheese mixture. Roll the crepes up.
  • Add a layer of sauce in the casserole dish and place the stuffed crepes on top.
  • Cover the casserole dish lightly and bake for 30 minutes.
  • Remove the cover, sprinkle on the mozzarella cheese and bake until the cheese melts.

Notes

NOTE: You may need to add more oil to the pan when cooking the crepes.
All white flour may be used instead of half whole wheat flour and white flour. 
Store leftover manicotti in an airtight container for up to three days. Reheat leftovers in an oven that's been preheated to 350 degreesF.
Freeze manicotti casserole covered or wrapped tightly for up to three months. Defrost it in the refrigerator overnight.

Nutrition

Serving: 2stuffed crepes | Calories: 468kcal | Carbohydrates: 26g | Protein: 26g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 192mg | Sodium: 894mg | Potassium: 482mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1145IU | Vitamin C: 6mg | Calcium: 315mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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