Best 5 Homemade Manicotti Recipes

Manicotti, a classic Italian dish, is a delectable combination of flavors and textures. These large pasta tubes are stuffed with a savory filling, typically a mixture of ricotta, Parmesan, and herbs, then baked in a rich tomato sauce. The result is a hearty and comforting meal that is perfect for special occasions or everyday dinners. This article provides two mouthwatering manicotti recipes: a traditional version and a more modern take with a creamy spinach filling. Both recipes offer step-by-step instructions, tips for achieving the perfect texture, and suggestions for variations to suit different tastes and preferences. Whether you're a seasoned cook or a beginner in the kitchen, these recipes will guide you to create this Italian masterpiece in your own home.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

HOMEMADE BAKED MANICOTTI

Homemade Baked Manicotti image

These light velvety crepes melt in your mouth with just the right amount of cheese and that hint of mint which makes them mamma mia good!

Provided by Mangialicious

Categories Main Dish Recipes Casserole Recipes

Time 2h

Yield 10

Number Of Ingredients 10

Ingredients

9 eggs, at room temperature
2 ¼ cups water
2 ¼ cups all-purpose flour
1 tablespoon butter, softened, or as needed
3 eggs
3 (16 ounce) containers ricotta cheese
1 bunch fresh mint, finely chopped
2 teaspoons salt
ground black pepper
2 (32 ounce) jars pasta sauce, or more to taste

Steps:

Combine 9 eggs, water, and all-purpose flour in a large bowl. Blend with an electric mixer until batter is completely smooth. Let batter rest for 30 minutes.
Heat an 8-inch skillet over medium-high heat; brush with some butter. Pour 2 1/2 tablespoons of the batter into the pan, swirling to coat the bottom. Cook until the top is dry to the touch and bottom is still pale, about 30 seconds. Transfer crepe to a plate. Repeat with remaining batter.
Whisk 3 eggs in a large bowl. Stir in ricotta cheese. Fold in mint, salt, and pepper until well combined.
Preheat oven to 350 degrees F (175 degrees C).
Place 1/3 cup of the ricotta mixture on one end of a crepe. Roll over once and pull the other end up over the top. Repeat with remaining ricotta mixture and crepes.
Cover the bottom of a large baking dish with some pasta sauce. Arrange filled crepes on top. Cover filled crepes with a little more sauce. Cover baking dish with aluminum foil.
Bake in the preheated oven until sauce is bubbly, about 55 minutes.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 54 g, Cholesterol 272 mg, Fat 23 g, Fiber 5.4 g, Protein 29.3 g, SaturatedFat 10.6 g, Sodium 1464.4 mg, Sugar 16.8 g

MANICOTTI SHELLS (HOMEMADE)

Manicotti Shells (Homemade) image

This is my Grandmother Lucia's recipe and then my Mom. It's 100 years old.

Provided by Rose Rauhauser

Categories Pasta

Time 35m

Number Of Ingredients 11

Ingredients

3 extra large eggs
1 c flour
1 c water
pinch of salt
RICOTTA FILLING
2 c ricotta cheese
pinch of salt
1 Tbsp dried parsley
1 1/2 c shredded mozzerella
1/2 c grated parmagiano/regiano cheese
1 extra large egg

Steps:

1. Mix all the ingredients for the manicotti shells, very thoroughly until no lumps exist. Lightly grease an 8 inch round pan with very little butter (just to lightly coat) With a small ladle, (like making pancakes) ladle a small amount enough to make a crepe on very low heat, one minute or two then carefully flip to the other side, a few seconds and remove to wax paper to cool. Then do each one that way, wax paper or parchment in the middle of each until batter is done. Mix your ricotta filling and take your manicotti and put the filling down the middle. Roll each end toward the middle and put toothpicks in the middle to hold each. Put sauce on top, bake at 325 for 1 hour. Let rest 15 to 30 minutes. Serve
2. If you wish to make a larger amount of shells, send me a message and I will give you the increased amounts in the recipe. Thanks

HOMEMADE MANICOTTI (FOR CHRISTMAS DINNER)

HOMEMADE MANICOTTI (FOR CHRISTMAS DINNER) image

Categories Pasta Bake Christmas Dinner

Yield 26 manicotti

Number Of Ingredients 9

Ingredients

Manicotti Shells- makes 13 shells
Mix 3 eggs & 1 cup of water
Add 1 cup of flour (get lumps out with a spoon- don't use a sifter- it's a mess!)
Manicotti Filling (enough for 26 manicotti's)
2 lbs. ricotta
parsley
grated cheese
pasta sauce (a lot- no in filling, on bottom of pan and on top of crepes)
2-3 eggs

Steps:

Manicotti Shells Use a ladle to spoon batter onto skillet making thin crepes. Flip when small bubbles begin to appear. *Before pouring batter onto skillet use a piece of wax paper and rub it on skillet to prevent sticking. Manicotti Filling Mix all ingredients (except sauce) together in a medium sized mixing bowl. Using a spoon, put a spoonful of filling in the middle of each crepe. Roll the shell up and place in a 13x9 pan lined with sauce. Bake at 350 degrees for 35-45 minutes or until hot or Refrigerate until ready to use.

HOMEMADE MANICOTTI

Homemade Manicotti image

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.

Provided by Lillian Russo

Categories Pasta

Time 1h20m

Number Of Ingredients 13

Ingredients

INGREDIENTS FOR THE CREPES (MANICOTTI)
6 large eggs
3 c cold water
3 Tbsp corn oil
1/4 tsp kosher salt
3 c all purpose flour
*note makes about 24 manicotti
INGREDIENTS FOR THE FILLING
3 lb ricotta cheese
2 lb shredded low moisture mozzarella
1/2 c grated cheese - can use either romano or parmesan
1/8 c fresh chopped parsley
YOU WILL ALSO NEED 6 CUPS OF YOUR FAVORITE TOMATO SAUCE

Steps:

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.

Tips:

Prep the Manicotti Shells Properly: Cook the manicotti shells al dente according to the package instructions, and then immediately transfer them to a bowl of cold water to stop the cooking process and maintain their shape.
Use High-Quality Cheese: For the best flavor and texture, use high-quality ricotta, Parmesan, and mozzarella cheeses.
Make the Sauce in Advance: To save time, you can make the tomato sauce a day or two ahead of time and store it in the refrigerator. When you're ready to assemble the manicotti, simply reheat the sauce.
Don't Overstuff the Shells: Be careful not to overstuff the manicotti shells, as this can cause them to burst during baking.
Bake the Manicotti Until Golden Brown: Bake the manicotti until the cheese is melted and bubbly and the tops are golden brown. This usually takes about 30 minutes.

Conclusion:

Homemade manicotti is a classic Italian dish that is sure to impress your family and friends. With a little effort, you can create a delicious and satisfying meal that everyone will love. Experiment with different cheese combinations and sauce variations to find your favorite manicotti recipe. Serve with a side of crusty bread or a simple salad for a complete meal.