Grammy's Homemade Manicotti

Angela (Grammy) Derby


My mom taught me how to make these melt-in-your-mouth manicotti! She was a great cook, and her homemade pasta was always the best!

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1/4 tsp
1 c
1 c


2 lb
whole milk ricotta
3/4 tsp
3/4-1 c
grated parmesan or romano cheese
1/4 tsp
black pepper
1 Tbsp
chopped fresh parsley or 1-2 tsp. dried parsley
mozzarella, cut into strips, about 1/2wx2l" sticks (opt)

How to Make Grammy's Homemade Manicotti


  • 1Beat eggs slightly; add salt and water, blend together. Add flour and mix until smooth. (This will be a thin batter, the consistency of a creamy soup.)
  • 2Heat a 7"or 8" non stick skillet on med/high heat. When hot pour 1/4 cup of the crepe batter into the skillet and tilt skillet to spread batter evenly on bottom of entire skillet. Cook until the crepe starts to look dry and until the edges start to pull away from the skillet. this should take about 1 minute or less. Then, using a spatula, gently flip the crepe. Cook the other side for about 20 seconds. Remove from skillet and repeat process until all the crepes are done. Stack them as you would pancakes.
  • 3Mix all ingredients for filling, except Mozzarella, together well.
  • 4Place a couple of heaping tablespoons of the mixture on top of each crepe, press a mozzarella "stick" into the mixture, then roll up. (It's like a little surprise for your mouth. Yum.)
  • 5Line the bottom of a greased pan with your favorite sauce. If using store-bought sauce, you will need approximately 1 large jar for 1 batch of crepes. Cover the crepes with sauce and grated cheese (optional).
  • 6Bake at 350 degrees for 30-45 minutes until the crepes are heated through.

    This recipe serves 4-6

Printable Recipe Card

About Grammy's Homemade Manicotti

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian