Jump to Recipe
Our baked manicotti recipe utilizes homemade shells, ricotta cheese, tomato sauce, and fragrant herbs to provide a satisfying meal with endless possibilities. With its hearty ingredients, this comforting dish is sure to become a staple in your home and your friends and families! In just 50 minutes you can have an Italian-inspired masterpiece that will soon have everyone asking: “Who made this?”
This is my friend Devon’s baked manicotti recipe. She made these manicotti for me soon after we met and I became so enamored with them I wanted to taste them again, and again, and again.
The secret to this recipe is you use homemade manicotti shells. Once you’ve tasted this recipe, you’ll see theycan’t compete withDevon’s homemade version.
And making your own shells doesn’t take much longer than if you were to boil store-bought manicotti noodles.
This post may contain affiliate links, which means I get a small commission,at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
Helpful
Tips
- Take out the eggs an hour before making this recipe. You want the eggs to be at room temperature before making the batter.
- After making the crepe batter, it must sit for at least a half hour before starting to cook it.
- You can use store-bought pasta sauce if you want, but homemade is so much better, and my Instant Pot Spaghetti Sauce (made with or without Italian sausage) recipe is super easy to make! If you do get store-bought, marinara sauce is a great choice.
- Try not to use a non-stick Teflon pan to make the crepes. Teflon is not good for you. Instead, invest in a good cast iron pan that is naturally non-stick, if seasoned correctly.
- Also, while I’m on my soapbox, don’t use commercial cooking sprays; instead, use a natural cooking spray like this olive oil spray.
- When making the crepes, don’t stress if they form little legs as you swirl the batter around. It won’t matter when you build the manicotti.
- Bake the manicotti on a jelly roll pan or a cookie sheet. They’re easier to serve from a surface without high sides. But if you prefer, you can use a baking dish.
- To make sure all the crepes have the ricotta mixture, dollop the mixture on all the crepes before rolling them up.
- If you have any leftovers, you can store them in the refrigerator in an airtight container for a week. This recipe also freezes well.
Ingredients and substitutions
- Eggs – organic if you can get them.
- Flour – I use sprouted spelt flour, but you can use all-purpose white flour.
- Salt – organic sea salt.
- Fresh mozzarella – I only use 4 ounces so unless you can get one that size, you will have some left over.
- Ricotta – full fat. You can use low fat if you prefer, but I say, live a little.
- Pepper – to flavor. Use as much as you like.
- Parsley – dried. You can also use fresh parsley as well as oregano and/or basil.
- Gravy (pasta sauce)- homemade or store-bought.
- Shredded mozzarella – I use bagged but you can shred the remainder of the fresh mozzarella if you prefer.
How to make baked manicotti
Pre-step
Take the eggs out at least an hour before making the crepes. (A) Gather the flour, salt, and mixing bowl. Also place a few wire racks on the counter and lay parchment paper on top in preparation to cool the cooked crepes.
Step one
After an hour, crack the eggs in the bowl, add flour, salt and whisk until combined. (B)
IMPORTANT: Let the crepe batter rest for a half hour.
Step two
After the hour is up, heat the sauté pan on medium and once it heats up, spray it with the olive oil spray. Using a small serving ladle, add about 2 – 3 tablespoons of crepe batter in the pan. Gently swirl the pan to spread the batter so it forms a circle. Don’t stress if little legs form.
Stand there and when the crepe looks shiny but not wet, it’s done. Remove to the parchment paper covered wire racks. (C)
Step three
On a cutting board, cut the block of fresh mozzarella into cubes and gather the ricotta cheese, parmesan cheese, an egg, salt, ground black pepper, and dried parsley. (D)
Step four
Add the cheeses, herbs and egg to another mixing bowl. (E)
Step five
Mix the cheese mixture together with a spatula until combined. (F)
Assembling the stuffed manicotti
Step six
Preheat the oven to 350 degrees Fahrenheit and take out the pasta sauce (gravy) you’ll be using. I’m using this recipe.
Get a large jelly roll pan and add some gravy in the bottom of it.
Step seven
Spoonthe ricotta mixture on each crepe to make sure every one has filling. (G)
Step eight
Roll each crepe up around the ricotta filling and lay them face down in the jelly roll pan. (H)
Step nine
Ladle gravy on top of the manicotti. (I)
Step ten
Sprinkle shredded mozzarella on the manicotti. (J)
Step eleven
Bakeuncovered for 30 minutes or until the gravyis bubbly and the mozzarella is melted.
Look at that baked manicotti.
DONE!
Time to serve them.
Take a metal spatula (thin and flexible is ideal), ease it between two manicotti and scoop them out onto the plate. I consider two manicotti to be a single serving.
I added Italian sausage and more sauce.
Christopher is standing behind me looking over my shoulder. His silence speaks volumes. He’s hungry and ready to eat. And so am I.
I hope you enjoyed this baked manicotti recipe!
Other popular Italian dishes
- Lasagna
- Gnocchi
- Cacciatore
As always, may all your dishes be delish!
If you’ve tried thisrecipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can alsoFOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTERESTto see more of my delicious food and delightful co*cktails!
Baked Manicotti
This homemade manicotti is soft, delicious, and easy to make! You will never go back to store-bought manicotti pasta after tasting this recipe.
5 from 14 votes
Print Pin Rate
Course: Main Dish
Cuisine: Italian
Keyword: baked manicotti, manicotti, manicotti shells
Prep Time: 50 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 14 manicottis
Calories: 177kcal
Author: Elaine Benoit
Ingredients
Crepe Batter
- 3 eggs (room temperature)
- 3/4 cup spelt flour (or all purpose white flour)
- 1/8 teaspoon salt
Ricotta Filling
- 1 pound ricotta cheese (I use full fat)
- 4 ounces fresh mozzarella (cubed)
- 1/4 cup parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon dried parsley
Extras
- 2 cups homemade red sauce (divided – or store-bought spaghetti sauce)
- 2 ounces shredded mozzarella
Instructions
Take out the eggs an hour before you plan to use them.
3 eggs
Batter
In a medium bowl, add the eggs, flour and salt.
3/4 cup spelt flour, 1/8 teaspoon salt
Whisk together or use a hand mixer until incorporated. Let the batter rest for a half hour.
Filling
In a medium bowl add ricotta cheese, diced mozzarella cheese, parmesan cheese, egg, salt, pepper and parsley and mix with a rubber spatula until combined.
1 pound ricotta cheese, 4 ounces fresh mozzarella, 1/4 cup parmesan cheese, 1 egg, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 tablespoon dried parsley
Making the Crepes
Heat a crepe pan or a sauté pan on medium heat. Spray a little natural cooking spray in the pan.
With a gravy ladle, add batter into the pan and swirl it around to spread the batter (2 – 3 tablespoons worth).
Cook until the top is dry, but the bottom is not brown (it should take about one minute for each crepe). Place the finished crepe on a wire rack lined with parchment paper to cool.
Repeat until batter is all gone.
Assembling and Baking
Preheat oven 350 F
Spoon some red sauce to cover the bottom of a jelly roll pan.
2 cups homemade red sauce
Lay out all the crepes and spoon some ricotta mixture on each one, using all the filling. Roll the crepes and place them seam-side down on the sauce.
Repeat until all the crepes are rolled and placed.
Liberally ladle red sauce on top of the manicotti. Sprinkle shredded mozzarella on top.
2 cups homemade red sauce, 2 ounces shredded mozzarella
Bake uncovered for 30 minutes until bubbly and the cheese is melted.
Carefully separate the manicotti into sets of two
Plate
Smile
Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!
Notes
Helpful tips
- Take out the eggs an hour before making this recipe. You want the eggs to be at room temperature before making the batter.
- After making the crepe batter, it must sit for at least a half hour before cooking it.
- You can use store-bought pasta sauce if you want, but homemade is so much better, and my Instant Pot Spaghetti Sauce (made with or without Italian sausage) recipe is super easy to make! If you do get store-bought, marinara sauce is a great choice.
- Try not to use a non-stick Teflon pan to make the crepes. Teflon is not good for you. Instead, invest in a good cast iron pan that is naturally non-stick, if seasoned correctly.
- When making the crepes, don’t stress if they form little legs as you swirl the batter around. It won’t matter when you build the manicotti.
- Bake the manicotti on a jelly roll pan or a cookie sheet. They’re easier to serve from a surface without high sides. But if you prefer, you can use a baking dish.
- To make sure all the crepes have the ricotta mixture, dollop the mixture on all the crepes before rolling them up.
- If you have any leftovers, you can store them in the refrigerator in an airtight container for a week. This recipe also freezes well.
Nutrition
Serving: 2manicotti | Calories: 177kcal | Carbohydrates: 9g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 510mg | Potassium: 210mg | Fiber: 1g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 3.1mg | Calcium: 190mg | Iron: 1.3mg
Get new recipes in your inbox!Click here! to sign up for our newsletter
Elaine Benoit
Website| + posts
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted co*cktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
