Real Recipes From Real Home Cooks ®

homemade manicotti

★★★★★ 1
a recipe by
Alice May Matulevich
The Villages, FL

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.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves It makes around 30
prep time 1 Hr 30 Min
cook time 1 Hr
method Bake

Ingredients For homemade manicotti

  • 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

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.
  • Dough batter in a mixing bowl.
    Batter (dough): Beat the 1st 4 ingredients with mixer til all of the flour is smooth.
  • Letting the batter rest.
    Let stand 1 hr or overnight.
  • Filling ingredients ready to be mixed together.
    Filling: Beat ricotta, eggs, Romano cheese, parsley, mozzarella, salt & pepper.
  • Pouring batter into a skillet.
    I use my electric non-stick crepe maker to make the shells. Heat crepe maker (or skillet). Add about 1/3 cup of batter.
  • Tilting the pan.
    Tilt pan around like you are making a crepe but you don’t turn it over.
  • Crepe cooked.
    You can see when it is cooked.
  • Adding cooked crepe to stack of crepes.
    Remove to counter; let cool.
  • Filling placed on a crepe.
    Divide filling equally on each shell.
  • Repeating the process until all crepes are filled.
    Roll up and place on a baking sheet. Repeat process with all shells.
  • Adding a layer of spaghetti sauce to a baking dish.
    Add a little layer of your favorite spaghetti sauce to a 9x13 baking dish.
  • Adding a layer of stuffed manicotti to the baking dish.
    Then add a layer of the stuffed manicotti.
  • Topping with more sauce.
    Then top with more sauce.
  • Covering with aluminum foil.
    Cover with aluminum foil.
  • Continuing to bake the stuffed manicotti.
    Bake @ 350 for 3/4 to 1hr. Serve with additional Romano or Parmesan cheese.