Why You’ll Love this Homemade Manicotti
When I first started making homemade manicotti years ago, I was stunned by how different it tasted from the store-bought version.
Those delicate crepes wrapped around rich, cheese-filled centers create something truly magical that rigid pasta tubes simply can’t match.
You’ll love how the thin homemade crepes practically melt in your mouth, while still holding that perfect ricotta mixture.
The balance of three cheeses gives it depth that’ll make your dinner guests wonder what your secret is.
And can we talk about customization? Unlike pre-made versions, you control everything—from crepe thickness to cheese proportions.
Perfect for Sunday family dinners or special occasions.
What Ingredients are in Homemade Manicotti?
Making homemade manicotti is all about gathering quality ingredients that blend perfectly together. The magic of this dish happens when delicate, homemade crepes wrap around a rich, three-cheese filling before being baked in marinara sauce.
Unlike store-bought manicotti tubes, these thin crepes create a melt-in-your-mouth texture that elevates the entire dish to restaurant quality. Let’s look at what you’ll need to create this Italian classic from scratch.
For the Crepes:
- 1 cup flour
- 1 cup water
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon oil
For the Filling:
- 2 pounds ricotta cheese
- 4 ounces mozzarella cheese, shredded or chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 pinch of salt
- Fresh ground pepper to taste
For Assembly:
- Marinara sauce (amount as needed)
- 1/2 cup freshly grated Parmesan cheese (for topping)
When shopping for these ingredients, the quality of your cheeses makes a significant difference in the final flavor. Look for whole milk ricotta rather than part-skim for a creamier texture, and consider grating your own Parmesan rather than using pre-grated varieties.
Fresh parsley brightens the filling considerably, though you could substitute dried in a pinch (use about 2 teaspoons instead). And while the recipe doesn’t specify how much marinara you’ll need, having at least 2-3 cups on hand guarantees you’ll have enough for a proper base and topping.
How to Make this Homemade Manicotti
Creating restaurant-quality manicotti begins with making delicate, homemade crepes rather than using store-bought pasta tubes. Start by whisking together 1 cup flour, 1 cup water, 3 large eggs, 1/2 teaspoon salt, and 1 tablespoon oil until perfectly smooth. This batter needs to rest in the refrigerator for at least 30 minutes—don’t skip this step, as it allows the gluten to relax and creates more tender crepes.
While waiting, you can prep your filling by combining 2 pounds of ricotta cheese, 4 ounces of shredded mozzarella, 1/2 cup of freshly grated Parmesan, 1 large egg, 2 tablespoons of chopped fresh parsley, and a pinch of salt and pepper in a large bowl.
Now for the fun part—making the crepes! Heat a 6-inch skillet over medium heat and lightly brush it with oil. The trick here is to work quickly: pour about 1/3 cup of batter into the pan while simultaneously tilting and rotating it to create a thin, even layer covering the entire bottom.
Pour any excess batter back into your bowl. Cook for just one minute until the edges brown slightly and begin to lift, then flip with your fingers (careful, they’re hot!) and cook the other side for 30 seconds. Stack your finished crepes between sheets of wax paper as you go.
The beauty of this process? You can make these crepes up to two days ahead and store them in the refrigerator if you’re planning a special dinner.
For assembly, preheat your oven to 350°F and spread a thin layer of marinara sauce in a 13x9x2-inch baking dish. Place about 1/4 cup of your cheese filling down the center of each crepe, roll it up, and arrange them seam-side down in your dish, nestling them close together.
Once all your manicotti are snug in the dish, spoon the remaining marinara sauce over the top and sprinkle with another 1/2 cup of freshly grated Parmesan cheese. Bake for 30 to 45 minutes until everything is bubbling and heated through.
The aroma wafting through your kitchen will make the wait nearly unbearable, but trust me, these homemade manicotti are worth every minute of preparation.
Homemade Manicotti Substitutions and Variations
This classic recipe is wonderfully adaptable to your personal tastes and what’s already in your pantry. I often swap whole milk ricotta for part-skim when I’m watching calories, or mix in cottage cheese for a different texture.
Not a fan of parsley? Try basil or oregano instead.
You can get creative with the filling too—spinach and mushrooms are my go-to additions. Sometimes I add ground Italian sausage when my meat-loving brother visits.
For a twist on the sauce, try vodka sauce or a creamy alfredo. The beauty of homemade manicotti? It’s your canvas.
What to Serve with Homemade Manicotti
What should you serve alongside your bubbling tray of homemade manicotti?
I always reach for a crisp green salad with a tangy vinaigrette to cut through the rich cheese filling. Think arugula with lemon dressing or a classic Caesar.
Garlic bread is non-negotiable in my house—perfect for sopping up that extra marinara sauce.
For vegetables, roasted asparagus or sautéed broccoli rabe provide a bitter contrast that works beautifully.
A glass of medium-bodied red wine, like Chianti or Sangiovese, ties everything together.
The acidity balances the creaminess of your manicotti masterpiece, creating that restaurant-worthy Italian dinner experience at home.
Final Thoughts
Now that we’ve planned the perfect sides for our Italian feast, I want to share some final reflections on this homemade manicotti journey.
Making these delicate crepes from scratch transforms an ordinary pasta dish into something truly special. The marriage of three cheeses with that homemade marinara creates magic on your plate.
Yes, it takes time, but cooking shouldn’t always be rushed, right? The beauty of this recipe is its flexibility—make components ahead, customize the filling, or double-batch for freezing.
I hope these creamy, cheesy tubes of happiness become a tradition in your home as they’ve in mine. Worth every minute.
Homemade Manicotti From Scratch
Ingredients
Equipment
Method
- In a mixing bowl, whisk together flour, water, 3 eggs, 1/2 teaspoon salt, and 1 tablespoon oil until completely smooth.
- Cover the batter and refrigerate for at least 30 minutes to allow the gluten to relax, which creates more tender crepes.
- While the batter rests, prepare the filling by combining ricotta cheese, shredded mozzarella, 1/2 cup Parmesan cheese, 1 egg, chopped parsley, a pinch of salt, and pepper in a large bowl. Mix thoroughly and set aside.
- Heat a 6-inch skillet over medium heat and lightly brush with oil.
- Pour about 1/3 cup of batter into the pan while simultaneously tilting and rotating it to create a thin, even layer covering the entire bottom. Pour any excess batter back into the bowl.
- Cook for approximately one minute until the edges brown slightly and begin to lift, then carefully flip with your fingers and cook the other side for 30 seconds.
- Stack finished crepes between sheets of wax paper as you continue making the rest of the crepes.
- Preheat oven to 350°F (175°C).
- Spread a thin layer of marinara sauce in a 13x9x2-inch baking dish.
- Place about 1/4 cup of cheese filling down the center of each crepe, roll it up, and arrange them seam-side down in the baking dish, nestling them close together.
- Once all manicotti are in the dish, spoon the remaining marinara sauce over the top and sprinkle with the remaining 1/2 cup of Parmesan cheese.
- Bake for 30 to 45 minutes until the dish is bubbling and heated through.
- Allow to rest for 5 minutes before serving.
