homemade manicotti

Name: Homemade Manicotti
Prep time: 1 h 30 min
Cook time: 1 h
Cuisine: Italian
Ingredients: 3 cup(s) all-purpose flour; 3 cup(s) water; 12 - eggs; 1/2 teaspoon(s) salt; 4 pound(s) ricotta cheese; 4 - eggs; 1/2 cup(s) Romano cheese, grated; 1 tablespoon(s) parsley, chopped; 1 pound(s) mozzarella cheese; 11/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper

(1 RATING)

354 Pinches 18 Photos

Alice May Matulevich

The Villages, FL

Updated on Sep 10, 2019

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.

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Two pieces of Homemade Manicotti on a plate.

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.

— The Test Kitchen

prep time 1 Hr 30 Min

cook time 1 Hr

method Bake

yield It makes around 30

Ingredients

3 cups all-purpose flour
3 cups water
12 - eggs
1/2 teaspoon salt
4 pounds ricotta cheese
4 - eggs
1/2 cup Romano cheese, grated
1 tablespoon parsley, chopped
1 pound mozzarella cheese
11/2 teaspoons salt
1/2 teaspoon pepper

How To Make homemade manicotti

Test Kitchen Tips

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.

Step 1

Batter (dough): Beat the 1st 4 ingredients with mixer til all of the flour is smooth.

Step 2

Let stand 1 hr or overnight.
Step 3

Filling: Beat ricotta, eggs, Romano cheese, parsley, mozzarella, salt & pepper.
Step 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.
Step 5

Tilt pan around like you are making a crepe but you don’t turn it over.
Step 6

You can see when it is cooked.
Step 7

Remove to counter; let cool.
Step 8

Divide filling equally on each shell.
Step 9

Roll up and place on a baking sheet. Repeat process with all shells.
Step 10

Add a little layer of your favorite spaghetti sauce to a 9x13 baking dish.
Step 11

Then add a layer of the stuffed manicotti.
Step 12

Then top with more sauce.
Step 13

Cover with aluminum foil.
Step 14

Bake @ 350 for 3/4 to 1hr. Serve with additional Romano or Parmesan cheese.
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