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manicotti recipe from scratch

Homemade Manicotti From Scratch

This authentic homemade manicotti features delicate, handmade crepes wrapped around a rich three-cheese filling, then baked in marinara sauce. Unlike store-bought pasta tubes, these tender crepes create a melt-in-your-mouth texture that elevates this classic Italian dish to restaurant quality.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 teaspoon salt
  • 1 tablespoon oil plus extra for cooking crepes
  • 1 cup water
  • 1 cup flour
  • 3 large eggs for crepe batter
  • 2 pounds ricotta cheese preferably whole milk
  • 4 ounces mozzarella cheese shredded or chopped
  • 1 cup Parmesan cheese freshly grated, divided (1/2 cup for filling, 1/2 cup for topping)
  • 1 large egg for filling
  • 2 tablespoons fresh parsley chopped
  • 1 pinch salt for filling
  • fresh ground pepper to taste
  • 2-3 cups marinara sauce homemade or store-bought

Equipment

  • 6-inch skillet
  • 13x9x2-inch baking dish
  • Mixing bowls

Method
 

  1. In a mixing bowl, whisk together flour, water, 3 eggs, 1/2 teaspoon salt, and 1 tablespoon oil until completely smooth.
  2. Cover the batter and refrigerate for at least 30 minutes to allow the gluten to relax, which creates more tender crepes.
  3. 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.
  4. Heat a 6-inch skillet over medium heat and lightly brush with oil.
  5. 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.
  6. 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.
  7. Stack finished crepes between sheets of wax paper as you continue making the rest of the crepes.
  8. Preheat oven to 350°F (175°C).
  9. Spread a thin layer of marinara sauce in a 13x9x2-inch baking dish.
  10. 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.
  11. 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.
  12. Bake for 30 to 45 minutes until the dish is bubbling and heated through.
  13. Allow to rest for 5 minutes before serving.

Notes

These delicate crepes can be made up to two days ahead and stored in the refrigerator, making this recipe perfect for planning special dinners. For a variation, try adding chopped spinach or mushrooms to the filling, or substitute the marinara with vodka sauce or alfredo for a different flavor profile.
Leftover manicotti can be refrigerated for up to 3 days or frozen for up to 2 months. When reheating, cover with foil to prevent the top from drying out.
For best results, use whole milk ricotta for a creamier texture, and consider grating your own Parmesan rather than using pre-grated varieties.