Homemade Stuffed Manicotti

Course: Appetizer or Entree

Cuisine: Italian / American

Keyword: cheese stuffed manicotti, homemade crêpes recipe, how to make homemade manicotti

Prep Time: 30

Cook Time: 30

Resting time: 10

Total Time: 1 10

Servings:

Calories: 777kcal

Author: Kris Longwell

Homemade Stuffed Manicotti is deeply flavorful and the homemade crêpes put them over the top. Of course, you could use dried pasta manicotti tubes and they would be delicious, too. The crêpes, filling, and marinara sauce can all be made in advance. See NOTES for more information.

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Equipment

1 9-inch non-stick skillet or crêpe machine
9" x 13" casserole dish

Ingredients

For the Crêpes

1 cup all-purpose flour
¼ tsp Kosher salt
¼ tsp black pepper
4 large eggs
¾ cup whole milk
¾ cup heavy cream
2 tbsp unsalted butter melted
Canola oil

For the Filling

1 cup ricotta whole milk
1 cup mozzarella fresh, chopped
½ cup smoked mozzarella shredded
¾ cup Pecorino Romano cheese grated, divided
½ tsp Kosher salt
¼ tsp black pepper
2 tbsp basil fresh, chopped
1 tbsp parsley fresh, chopped
1 large egg lightly beaten
2 tbsp parsley fresh, chopped, for garnish

Finishing the Dish

2 to 3 cups marinara sauce
2 tbsp unsalted butter room temperature

Instructions

Do Ahead

Prepare the marinara sauce. Keep covered in the refrigerator for up to 3 days.

Make the Crêpes

In a large bowl, whisk together the flour, salt, and pepper.
In another bowl, whisk together the eggs, milk, and heavy cream.
Vigorously whisk in half of the egg mixture into the flour mixture until completely smooth. Next, whisk in the rest of the egg mixture and stir until completely smooth. Place the batter in the refrigerator for at least 30 minutes, or up to 12 hours (covered).
Strain the batter through a fine mesh sieve into a bowl. Stir in the melted butter (2 tbsp).
Heat an 8 or 9-inch non-stick skillet over medium heat. Ladle ¼ cup of the batter into the skillet and swirl the skillet until you create a thin circle of batter. Cook until set and slightly browned on the bottom, about 1 to 3 minutes. Use a small spatula or fork to help you flip the crépe. Cook for another minute or so.
Transfer to a plate and continue making crêpes. Place wax or parchment paper between each crêpe. Set aside. Allow them to cool completely.

Make the Filling

In a large bowl, use a wooden spoon to blend together the ricotta, mozzarella, 3 tbsp of the Pecorino-Romano cheese, salt, and pepper.
Stir in the basil and parsley. Now, gently fold in the egg. Stir until completely combined and smooth. Cover with plastic wrap and refrigerate for 30 minutes, or overnight.

Finishing the Manicotti

Preheat oven to 375°F
Lade 1 to 2 cups of marinara sauce across the bottom of a 9x13" baking dish.
Working one crêpe at a time, spread about 3 tbsp of the filling onto the lower third of the crêpe. Roll the crêpe to form a stuffed tube. Place the stuffed crêpe into the dish on top of the marinara. Continue this process with the remaining crêpes and filling.
Smear the softened butter (about 2 tbsp) over the tops of the crêpes. Top with a couple of tbsp of the grated Pecorino-Romano cheese.
Bake for 12 to 15 minutes on the middle rack, or until cheese has melted and is bubbly and tops are browning slightly. If desired, turn the broiler on (leave on the middle rack) and allow the crépes to crisp and brown on the edges. Keep an eye on them, don't let them burn!
While the manicotti is baking, warm the remaining marinara in a medium pot over medium heat.
Remove the manicotti from the oven and allow them to rest for 10 minutes. Top with chopped parsley.
Serve with warmed marinara and grated cheese on the side.

Notes

See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.

The marinara sauce can be made up to 5 days in advance. Keep in the fridge. It can be frozen for up to 2 months. The crêpes and filling can be made up to 24 hours in advance. Keep covered in the fridge.

If you can't find smoked mozzarella, just use all good-quality fresh mozzarella.

The dish can be assembled up to 4 hours in advance of baking.

Leftovers will keep in the fridge for up to 5 days and can be frozen for 1 month, though the cheese filling may split some after thawing.

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