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Homemade Manicotti

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“This is a recipe my family has been using for 3 generations! It works perfectly every time! The manicotti are so delicate that they just melt in your mouth! Its so easy to make also! If you can make crepes, you can make these! See my photos for step by step instructions.”
READY IN:
1hr 20mins
SERVES:
6-8
YIELD:
24 manicotti
UNITS:
US

Ingredients Nutrition

Directions

  1. TO MAKE THE CREPES --.
  2. Whisk all the manicotti crepe ingredients together to make a smooth, but very liquidity batter. Should be the consistency of a creamy soup.
  3. Heat a 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. See photo.
  4. Cook til the crepe starts to look dry and til the edges start to pull away from the skillet. this should take about 1 minute. Then with a spatula, gently flip the crepe. Cook the other side for about 20 seconds.
  5. Remove from skillet and repeat process til all the crepes are done. Stack them as you would pancakes. See photo.
  6. TO MAKE THE FILLING --.
  7. Mix together the ricotta, grated romano or parmesan, parsley and half the mozzarella.
  8. Fill each crepe with 3 tablespoons full of filling, by placing the filling in the center of the crepe.
  9. Then fold each side of the crepe over the filling, overlapping the crepe slightly. See photo.
  10. Place seam side down on a large baking dish or aluminum foil tray. Placing them right next to each other.
  11. Pour about 1/4 cup of tomato sauce over each manicotti. Then sprinkle with remaining mozzarella.
  12. Bake uncovered at 400 degrees for about 20 minutes or till cheese has melted and manicotti are heat through.
  13. Serve warm with extra grated romano or parmesan cheese on top, if desired.

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