Best 6 Fresh Made Manicotti Or Cannelloni Crepes Shells Recipes

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**Indulge in a Culinary Journey with Fresh-made Manicotti, Cannelloni, and Crepes Shells**

Embark on a delectable culinary adventure with our collection of fresh-made manicotti, cannelloni, and crepes shells recipes. Experience the authentic flavors of these classic Italian dishes, handcrafted from scratch using the finest ingredients. Whether you prefer the hearty and robust flavors of manicotti, the delicate and versatile cannelloni, or the thin and savory crepes, we have a recipe that will tantalize your taste buds. From classic fillings like ricotta and spinach to creative variations featuring roasted vegetables, flavorful meats, and rich sauces, our recipes offer a symphony of textures and flavors to satisfy every palate. Get ready to impress your family and friends with these homemade gems, perfect for special occasions or everyday meals.

Let's cook with our recipes!

HOMEMADE CREPE-STYLE MANICOTTI



Homemade Crepe-Style Manicotti image

Contrary to popular opinion, traditional versions of manicotti ("sleeves" in Italian) are made using fresh pasta sheets or crepes, which gives the dish its namesake drape, unlike when made with the store-bought tubes. Thanks to their high egg content, the crepes here are a sort of hybrid of the two in that they resemble fresh pasta but are super light and tender. They are also simple to make and to stuff (no more cracked pasta shells!). Resist the urge to cook the crepes in a nonstick skillet, which can cause scorching; a stainless steel pan is your best bet, allowing them to steam without the slightest sticking. One update to some original versions is that the filling is bound with mozzarella rather than an egg to keep the manicotti from being too firm. You can make the crepes and even assemble the whole dish ahead of time and then bake it just before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 18

Two 28-ounce cans whole, peeled D.O.P tomatoes (see Cook's Note)
3 tablespoons extra-virgin olive oil
3 large cloves garlic, sliced
Pinch crushed red pepper flakes, optional
3 large sprigs basil
Kosher salt and freshly ground black pepper
8 large eggs
2 cups all-purpose flour
1 cup whole milk
3/4 cup water
Kosher salt
28 ounces whole-milk ricotta
1 cup shredded salted fresh mozzarella (from an 8-ounce ball)
1/2 cup grated Parmigiano Reggiano, plus more for sprinkling
3 tablespoons grated Pecorino Romano
3 tablespoons finely chopped fresh parsley
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper

Steps:

  • For the sauce: Combine the canned tomatoes in a large bowl, reserving the cans. Crush the tomatoes with your hands. Put the olive oil and garlic in a medium saucepan and cook over medium heat, stirring frequently, until the garlic is translucent and fragrant, about 2 minutes. Add the red pepper flakes and cook, stirring, until warm, about 30 seconds, then add the tomatoes. Fill each reserved can halfway with water, swish to collect any remaining tomato juice and add to the pan. Bring to a simmer and cook, stirring occasionally, until thickened, about 35 minutes. Stir in the whole basil sprigs, season with salt and black pepper and remove from the heat. You should have about 6 cups of sauce.
  • For the crepes: Puree the eggs, flour, milk, water and 1 teaspoon salt in a blender until smooth. Let rest at room temperature for 30 minutes.
  • Heat an 8-inch stainless steel skillet over medium-low heat (see Cook's Note). Pour 1/4 cup of the batter off center into the pan with a ladle or measuring cup, then swirl to coat the bottom. Cook until the crepe looks dry and pulls away from the sides of the pan, 1 to 2 minutes per side. The crepes should not take on any color. (It usually takes one or two tries to get it right so adjust the heat as needed.) Transfer the crepe to a plate. Continue cooking the crepes with the remaining batter, stacking them on the plate when they are done. You should have about 16 good crepes. At this point the crepes can be wrapped tightly and stored on the plate in the refrigerator up to 1 day.
  • For the filling: Combine the ricotta, mozzarella, Parmigiano, Pecorino, parsley, nutmeg, 1 teaspoon salt and 3/4 teaspoon pepper.
  • To assemble, preheat the oven to 375F. Cover the bottom of each of two 9-by-13-inch baking dishes with 1 1/2 cups sauce (it is fine to also add the basil sprigs to the bottom of the dish if you like). Divide the filling among the crepes (about 1/4 cup each) and spread it in a line down the center of each crepe. Roll the crepes into cylinders (leaving the ends open) and fit them snugly in the baking dishes, seam-side down. Spoon 1 cup of the sauce in a line down the center of each baking dish (it will only partially cover the crepes). The manicotti can be assembled up to this point, covered tightly and refrigerated overnight; remove the covering before baking.
  • Cover the baking dishes with lids or aluminum foil and bake until the filling is heated through and the sauce is bubbling, 20 to 25 minutes. Remove the cover, sprinkle with some Parmigiano and continue to bake until the cheese is melted and the edges are light brown, 5 to 10 minutes more. Heat the remaining sauce in a small saucepan or the microwave and serve alongside the manicotti.

FRESH-MADE MANICOTTI OR CANNELLONI CREPES SHELLS



Fresh-Made Manicotti or Cannelloni Crepes Shells image

This is really a crepe and not a shell, to be used in your favorite manicotti or cannelloni recipes. These are tender, and in my opinion the flavor is nicer than store-bought. The batter can be flavored by the addition of dried basil or oregano, or use your imagination. Simply place the filling in the center of each crepe vertically, then bring each side towards the center, placing seam-side down in your baking dish. Voila! You have a filled manicotti with none of the time and mess associated with trying to stuff a store-bought shell. I find this method alot more fun ! They will expand during baking so allow plenty of room in your baking dish.

Provided by FlemishMinx

Categories     Manicotti

Time 15m

Yield 9 crepes

Number Of Ingredients 4

1 cup flour
1 cup milk
1 beaten egg
1/2 teaspoon salt

Steps:

  • Mix all ingredients together in a bowl, blending and stirring until you have a smooth batter.
  • Place a small 13 cm (or 6 inch) dry non-stick skillet over moderate heat.
  • Ladle out 1/4 cup batter into the heated pan, and swirl to cover the bottom.
  • The crepe should set almost instantly.
  • As soon as the edges begin to dry and pull away from the pan, remove the crepe (this can be done with the fingers) and turn it over allowing the other side to cook quickly.
  • This should only take seconds.
  • See description above for filling your crepe.

BASIC CANNELLONI CREPES



Basic Cannelloni Crepes image

This is the basic cannelloni creps recipes... You can fill with whatever you desire, I prefere fill it with cooked ground beef.

Provided by Caramellita

Categories     Lunch/Snacks

Time 1h

Yield 8-10 crepes, 4-6 serving(s)

Number Of Ingredients 5

3 eggs
1 cup water
1 cup flour
1 pinch salt
vegetables or olive oil

Steps:

  • In a blender add eggs, water, flour, and salt and process until smooth. Scrape down sides of container and process again for several seconds.
  • Lightly oil a skillet using a paper towel. Ladle the batter 1/4 cup at a time into the pan and quickly swirl the pan around, coating the bottom with the batter.
  • Do not turn crepe over until it is dry on the top, about one minute. Cook until browned lightly and not too dry.
  • Be sure the pan doesn't become too hot; as time passes, you may need to reduce heat slightly. Flip crepe over briefly and cook 20-30 seconds longer. When done, remove from pan and store with wax or parchment paper separating each crepe until ready to fill.
  • Lightly oil pan before cooking each crepe.

Nutrition Facts : Calories 168.9, Fat 4, SaturatedFat 1.2, Cholesterol 158.6, Sodium 93.1, Carbohydrate 24.1, Fiber 0.8, Sugar 0.4, Protein 8

HOMEMADE MANICOTTI



Homemade Manicotti image

These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. -Sue Ann Bunt, Painted Post, New York

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 12

CREPE NOODLES:
1-1/2 cups all-purpose flour
1 cup whole milk
3 large eggs
1/2 teaspoon salt
FILLING:
1-1/2 pounds ricotta cheese
1/4 cup grated Romano cheese
1 large egg
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Grated Romano cheese, optional

Steps:

  • Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

Nutrition Facts : Calories 480 calories, Fat 22g fat (11g saturated fat), Cholesterol 201mg cholesterol, Sodium 1128mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 3g fiber), Protein 27g protein.

MANICOTTI SHELLS



Manicotti Shells image

Fill with your favorite filling, fold over sides and bake with sauce and cheese.

Provided by DianeW

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 4

2 cups all-purpose flour
2 cups water
6 eggs
¼ teaspoon salt

Steps:

  • Mix together: flour, water, eggs and salt to make a thin, smooth batter. Pour about 1/4 cup batter onto lightly greased griddle. Cook until top forms film.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 48.3 g, Cholesterol 279 mg, Fat 8.1 g, Fiber 1.7 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 251.6 mg, Sugar 0.7 g

FRESH MANICOTTI SHELLS



Fresh Manicotti Shells image

A quick batter for fresh manicotti shells that taste MUCH better than dried pasta. Impress your family and friends with very little effort!

Provided by MNLisaB

Categories     Manicotti

Time 20m

Yield 7-9 shells

Number Of Ingredients 5

1 cup flour
1 cup milk
1 egg, beaten
1/2 teaspoon salt
oil, for pan

Steps:

  • Stir milk gradually with flour, until smooth.
  • Add, stirring constantly, the beaten egg, to which the salt has been added.
  • For each shell/crepe, brush a six inch teflon coated fry pan with oil or butter.
  • Pour 1/4 cup of the batter in the bottom of pan, tilting back and forth so it spreads evenly.
  • Cook slowly until just set, do not brown.
  • When set on one side, turn over and let other side set.
  • Slide off pan and onto plate to cool slightly.
  • Repeat until all of the batter is used.
  • Place 2 TBS of your cheese filling into the center of the crepe/shell, bringing sides over so they overlap to hold filling inches.
  • Arrange side by side in baking pan with your favorite sauce, topped with shredded cheese.
  • Bake at 400* for about 20 minutes.

Tips:

  • Use fresh ingredients whenever possible. This will ensure that your manicotti or cannelloni crepes shells are as flavorful as possible.
  • Don't overmix the batter. Overmixing can make the crepes tough.
  • Be patient when cooking the crepes. It takes a little practice to get them just right.
  • Make sure the crepes are completely cool before filling them. This will prevent the filling from leaking out.
  • Be generous with the filling. The more filling you use, the more delicious your manicotti or cannelloni will be.
  • Bake the manicotti or cannelloni until the cheese is melted and bubbly. This will ensure that they are cooked through.
  • Serve the manicotti or cannelloni immediately. They are best when eaten fresh.

Conclusion:

Manicotti and cannelloni are both delicious and impressive dishes that are perfect for a special occasion. With a little practice, you can make them at home with ease. So next time you're looking for a new recipe to try, give manicotti or cannelloni a try. You won't be disappointed!

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