Homemade Manicotti

Alice May Matulevich


I make these ahead of time. Freeze on cookie sheets and then place in Ziploc bags. I have been making them for over 50 years. They are so lite and creamy, better than the pasta tubes you buy. I use to make these plus other homemade pasta, pies & desserts for restaurants.

Blue Ribbon Recipe

This is the ultimate way to make manicotti. Once you get the hang of it, the fresh pasta wraps are easy to make and use. The filling is mildly flavored with a creamy cheese texture. Covering marinara smothered stuffed fresh pasta creates a steamed effect on the dish. It makes the meal creamy, tender, and completely amazing. A light sprinkling of cheese finishes off the pasta perfectly.

Note: This recipe makes a lot. It's enough manicotti for three 9x13 pans. A great recipe if you're serving a large crowd. Freeze whatever you don't use... because you're going to want to make this again. Test Kitchen Avatar The Test Kitchen


★★★★★ 1 vote

It makes around 30
1 Hr 30 Min
1 Hr


  • 3 c
    all-purpose flour
  • 3 c
  • 12
  • 1/2 tsp
  • 4 lb
    ricotta cheese
  • 4
  • 1/2 c
    Romano cheese, grated
  • 1 Tbsp
    parsley, chopped
  • 1 lb
    mozzarella cheese
  • 11/2 tsp
  • 1/2 tsp

How to Make Homemade Manicotti


  1. Batter (dough): Beat the 1st 4 ingredients with mixer til all of the flour is smooth.
  2. Let stand 1 hr or overnight.
  3. Filling: Beat ricotta, eggs, Romano cheese, parsley, mozzarella, salt & pepper.
  4. I use my electric non-stick crepe maker to make the shells. Heat crepe maker (or skillet). Add about 1/3 cup of batter.
  5. Tilt pan around like you are making a crepe but you don’t turn it over.
  6. You can see when it is cooked.
  7. Remove to counter; let cool.
  8. Divide filling equally on each shell.
  9. Roll up and place on a baking sheet. Repeat process with all shells.
  10. Add a little layer of your favorite spaghetti sauce to a 9x13 baking dish.
  11. Then add a layer of the stuffed manicotti.
  12. Then top with more sauce.
  13. Cover with aluminum foil.
  14. Bake @ 350 for 3/4 to 1hr. Serve with additional Romano or Parmesan cheese.

Printable Recipe Card

About Homemade Manicotti

Course/Dish: Pasta
Main Ingredient: Dairy
Regional Style: Italian
Collection: Comfort Classics
Other Tag: Heirloom

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