Homemade Manicotti in 35 Minutes

Homemade Manicotti in 35 minutes! You’ll be wondering why you’ve never made it from scratch before once you see how easy it is to make!  In this post, I am going to show you how to make the crepes in my very first video, and assemble the Manicotti.

Manicotti is one of our favorite things to make when we make Spaghetti Sauce.  The recipe doubles easily, and freezes great!  We like to make extra and give it to our friends or families when we bring a meal.  To freeze the Manicotti, prepare crepes, and fill according to recipe directions.  Place seam side down on a baking sheet lined with parchment paper.  Freeze completely, and transfer to a labeled Ziplock bag.  To cook, add an additional 10 minutes of cooking time to recipe.  DO NOT DEFROST.

The first step in making Manicotti is to make sure that you have Spaghetti Sauce.  The post is super old, but the recipe is spot on.  Since it takes all day to cook, start the Spaghetti Sauce first thing in the morning, or make it the night before.  If you want to make this a weeknight meal, prep the sauce the night before, so that in the morning, all you have to do is put the base in the slow cooker and turn it on.  The crepes can be made ahead of time too.  Next up, make the crepes.

How To Make Manicotti Crepes (Shells)

If you can make pancakes, you can make these crepes.  The boxed stuff works, but you still have to wait for the water to come to a boil, cook the pasta and then drain it.  By that time, your Homemade Crepes will be finished.  Watch the video below to see just how easy it is to make Manicotti Crepes.

As you make the crepes, stack them on top of each other on a plate.  If you don’t want to use the crepes right away, cover them with a damp paper towel.  This recipe makes about 12 crepes, depending on the size of your pan.  Double or triple accordingly.  Our family of 4 (2 adults, an 8 year old and an 18 month old) eats the whole tray with no leftovers.

Filling The Crepes

The filling is probably the easiest part of this.  Coat the bottom of a 9×13 baking dish or a 1/2 sheet tray with spaghetti sauce.  Mix  together cheeses, egg and parsley in a big bowl until well combined.  You can add chopped up spinach to the filling too.

To roll Manicotti, place 2-3 tbsp of filling in the center of a crepe, and roll it up.  Be sure to place seam side down in the baking dish.

Top the Manicotti with some more spaghetti sauce and a sprinkle of parmesan cheese, and bake for 20 minutes.

Once the Manicotti is done cooking, remove it from the oven and top with extra Spaghetti Sauce and parmesan cheese.  Serve with salad or garlic bread.

I wish I got some better pictures, but I just couldn’t wait to eat!  Making Homemade Manicotti really is easy, and can be made ahead of time, which is even better!!

Category, DifficultyBeginner

Yields1 Serving
Cook Time35 mins

 4 cups spaghetti sauce
 ½ cup finely grated parmesan cheese
For Crepes
 1 cup flour
 1 cup water
 3 eggs
 ½ tsp salt
Filling
 33 oz whole milk ricotta
 1 cup shredded mozzarella cheese
 1 egg
 ½ cup grated parmesan cheese
 2 tbsp fresh parsley, mined
 2 tbsp fresh basil, minced
 2 tsp salt
 1 tsp black pepper
 nutmeg

1

In a large bowl, whisk together flour, eggs, salt and water until smooth. Cover and refrigerate for at least 30 minutes.

In a second bowl, combine all ingredients together for filling, cover with plastic wrap and place in fridge until ready to fill crepes.

2

Heat a 6 inch nonstick skillet over medium heat. Brush the pan lightly with oil.

Holding the pan in one hand, spoon about 1/4 cup crepe batter into the center of pan, and immediately rotate the pan to completely cover the bottom.

3

Cook for 45 seconds, or until the edges begin to lift away from the pan.

Using your fingers, flip the crepe over and cook for 30 seconds longer on the second side.

Slide cooked crepes onto a small plate and repeat with remaining batter.

4

Preheat oven to 350 degrees.

Spoon a thin layer of spaghetti sauce into a 9x13 baking dish.

5

Working one at a time, scoop about 1/4 cup cheese filling into the center of a crepe.

Fold one side over the filling, and then fold second side over. Place seam side down in baking dish. Continue with remaining crepes, placing them close together in dish.

Spoon over more spaghetti sauce and spread evenly over manicotti to completely cover.

Evenly sprinkle parmesan cheese over the top.

6

Bake for 30-45 minutes, or until the sauce is bubbling and the manicotti are heated through.

Ingredients

 4 cups spaghetti sauce
 ½ cup finely grated parmesan cheese
For Crepes
 1 cup flour
 1 cup water
 3 eggs
 ½ tsp salt
Filling
 33 oz whole milk ricotta
 1 cup shredded mozzarella cheese
 1 egg
 ½ cup grated parmesan cheese
 2 tbsp fresh parsley, mined
 2 tbsp fresh basil, minced
 2 tsp salt
 1 tsp black pepper
 nutmeg

Directions

1

In a large bowl, whisk together flour, eggs, salt and water until smooth. Cover and refrigerate for at least 30 minutes.

In a second bowl, combine all ingredients together for filling, cover with plastic wrap and place in fridge until ready to fill crepes.

2

Heat a 6 inch nonstick skillet over medium heat. Brush the pan lightly with oil.

Holding the pan in one hand, spoon about 1/4 cup crepe batter into the center of pan, and immediately rotate the pan to completely cover the bottom.

3

Cook for 45 seconds, or until the edges begin to lift away from the pan.

Using your fingers, flip the crepe over and cook for 30 seconds longer on the second side.

Slide cooked crepes onto a small plate and repeat with remaining batter.

4

Preheat oven to 350 degrees.

Spoon a thin layer of spaghetti sauce into a 9x13 baking dish.

5

Working one at a time, scoop about 1/4 cup cheese filling into the center of a crepe.

Fold one side over the filling, and then fold second side over. Place seam side down in baking dish. Continue with remaining crepes, placing them close together in dish.

Spoon over more spaghetti sauce and spread evenly over manicotti to completely cover.

Evenly sprinkle parmesan cheese over the top.

6

Bake for 30-45 minutes, or until the sauce is bubbling and the manicotti are heated through.

Manicotti

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