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“I use crepes instead of pasta in this dish, it REALLY makes a difference! I like to use a cheese filling, but a meat filling can easily be substituted, or even a meat sauce :) Make more than you think you will need, there never seem to be any leftovers! I created this recipe by combining a few of my other recipes, I've been making this for years. Since most of the time it is just me and my boyfriend, I have scaled it down to serve 2 people. You can easliy double if needed. This sounds like a lot more work than it actually is, but it is so worth it! You could substitute jarred sauce if you want, but don't sub pasta for the crepes, that would be tragic.....hah! I estimated the prep and cooking times, it can really vary depending on what you already have on hand.”

Ingredients Nutrition


  1. To make the filling:.
  2. In a large bowl, combine the ricotta and mozzarella, 3 tablespoons of the Romano or Parmesan cheese, 1/2 teaspoon of salt and pepper to taste, mix just until combined.
  3. Add the basil and parsley and stir to combine. Fold the egg into the mixture and cover with plastic wrap, refrigerate for 30 minutes (while you are making the crepes.).
  4. To make the crepes:.
  5. In a mixing bow, whisk together the eggs, flour, milk and salt until the mixture is smooth. (I like to sift the flour into the mixture so there are no lumps, if you do get lumps, just strain it through a sieve into another bowl). Cover it and refrigerate for 30 minutes or up to 24 hours, you don't HAVE to , but it helps the liquid absorb the flour. This will yeild about 6-8 crepes.
  6. Heat a few drops of olive oil in a nonstick 10 inch skillet or crepe pan over medium heat. Ladle about 1/4 cup of the batter into the pan and tilt the pan in all directions to evenly coat the bottom. Cook for about 30 seconds or until the center is dry but not starting to change colors. Loosen the edge with a spatula and flip, cook for about another 10 seconds or until it is set and dry. Slide onto a flate plate and cover with wax paper. Repeat this process, until you are finished. You can make these ahead and freeze them for up to a month.
  7. For the mainara sauce:.
  8. Drain the tomatoes in a colander set in a large bowl for about 5 minutes, save the tomato liquid.
  9. In a large pot, heat the olive oil over medium heat, add garlic and cook for about 5 minutes or until it is golden brown (be careful not to burn it). Add the basil, parsley, salt and pepper. Cook the mixture for about 30 seconds, add the tomatoes, increase heat to high and cook for about 5 minutes (or until the boil) using a spoon to break the tomatoes up. Reduce the heat and simmer for about 10 minutes or until the tomatoes break down. Add the reserved tomato liquid. Increase the heat to high and bring the sauce to a boil. Boil for about 12 minutes or until it starts to thicken. Stir and scrape the bottom of the pan so it does not burn. You can refrigerate for up to 1 week or freeze for up to one month. Or you can use your favorite jarred sauce to make it really quick and easy!
  10. To finish the manicotti:.
  11. Spread crepes on a work surface, spoon about 3 tablespoons of the filling onto the lower third of each crepe, roll the crepe up and transfer it to a plate. Repeat with the remaining crepes. Preheat oven to 375 degrees F. If your marinara is not already hot, heat it up so that it is. Spoon 1 cup of the sauce over the bottom of a baking dish large enough to hold the manicotti in one single layer. Reserve the rest of the sauce for serving. Place the manicotti on the sauce and spread the butter evenly over them. Sprinkle 1 tablespoon of the grated cheese over the manicotti. Bake for 10-12 minutes or until the sauce is bubbling and the cheese is brown and melted. Remove from the oven and let them rest for 10 minutes before serving. Serve with remaining sauce and the remaining cheese.

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