To make Best Homemade Manicotti you will need a delicious labor of devotion. Creating each delicate crepe takes time, but in the end it will be so worth it! Your family and friends are sure to be delighted!
This recipe has been in my family for as long as I can remember, it was a recipe carried down from my small grandma (yes, a had a small grandma and big grandma lol). These were made and served as the second course on every special holiday. The first course always being a huge platter of antipasto.
Each crepe is made one by one, the thin batter is poured into a heated skillet, formed into a circle, and carefully flipped. The crepes are then stacked, while they wait to be filled with a mixture of seasoned cheeses.
After being filled with just the right amount of cheese, they are nestled into a baking dish, topped with homemade Italian gravy, Parmesan cheese and then baked to perfection.
Why You’ll Love This Homemade Manicotti
This homemade manicotti is pure comfort food and a true family favorite in our house. The tender shells are filled with a creamy, cheesy ricotta mixture, baked in rich sauce until bubbly. It’s the kind of meal that fills your kitchen with the best smells and brings everyone to the table, whether it’s a Sunday dinner, a holiday, or just a cozy night at home. Simple, hearty, and made with love, this manicotti is one of those dishes my family never gets tired of—and I know yours will love it too.
How long does it take to bake the Best Homemade Manicotti?
The typical baking time for manicotti is around 25 to 30 minutes at 350 degrees. This can vary based on different oven temperatures as well as the thickness of the manicotti.
Bake until the cheese is melted, the sauce is bubbly and the manicotti is heated through.
Should I use milk or water to make the homemade manicotti crepes?
For manicotti crepes, it’s best to use milk rather than water. Milk adds richness and tenderness to the crepes, giving them a softer, more flavorful texture. Water can make the crepes a bit more delicate and less flavorful.
If you’re aiming for that restaurant-quality in your manicotti, milk will help achieve a better result.
What’s a good side dish to serve with homemade manicotti?
A green salad or antipasto salad would compliment the meal nicely. You can also make a green veggie like broccoli or green beans. Don’t forget the garlic bread to soak up all that delicious sauce.
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Main Ingredients Needed:
For the crepe:
- Flour: Primary ingredient providing texture to the crepe
- Milk & Water: Adds moisture creating a tender texture
- Eggs: Adds richness to the batter, while helping to hold them together
- Salt and Pepper: To enhance the flavor
For the filling:
- Ricotta Cheese: Will give the manicotti a creamy and smooth texture
- Mozzarella Cheese: Adds a rich creamy flavor
- Egg: Will help bind the filling
- Parmesan Cheese: Rich savory taste
- Parsley: Fresh herbal flavor
- Salt and Pepper: Flavor enhancers
1. In a large bowl mix flour, eggs, milk, water and a dash of salt and pepper.
2. Whisk together until batter is smooth and thin.
3. Pour two tablespoons of batter into the heated pan. Quickly spread outward with the back of your spoon.
4. Cook until crepe looks dry about 20 seconds then flip over.
5. When cooled, stack the crepes. Wrap them in plastic wrap or aluminum foil and put them into the fridge until needed.
6. Preheat oven to 350F. In a large bowl combine the Ricotti cheese, mozzarella, Parmesan cheese, egg, parsley, salt and pepper. Mix until combined. Taste and adjust seasoning if needed.
7. In a large baking pan, pour sauce just enough to coat the bottom of the pan. Fill each crepe and place in the pan seam side down.
8. Cover each manicotti with gravy. Sprinkle Parmesan cheese and fresh parsley. Bake at 350F for 20 – 25 minutes or until sauce bubbles.
What to Serve With These Manicotti
These Simple Italian Stuffed Artichokes with Pantry Ingredients are the perfect side dish to serve alongside this creamy homemade manicotti for holidays, Sunday dinners, or special family meals.
How to store Homemade Manicotti:
Once manicotti are completely cooled, store in an airtight container and keep in the fridge for 3 – 5 days. You can freeze manicotti, but be aware the texture might change a little. If freezing, store in an airtight container for up to 2 months.
Reheat manicotti in the oven at 350F or in the microwave until heated through.
Tip:
You can make the homemade manicotti shells the day before, wrap them in plastic wrap, store in the fridge and fill them the next day.
I make my own homemade gravy, you can also use your favorite jar sauce if you perfer. BUT, you did the hard part already. You made the best homemade manicotti shells, so lets finish them off and top them with my Authentic Italian Sunday Gravy. You will not be sorry, I promise!
If you make my “Best Homade Manicotti” with my “Authentic Italian Sunday Gravy”, please be sure to send me a comment or a photo I
Best Homemade Manicotti
- Prep Time: 50 minutes
- Cook Time: 20-25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 -10 people 1x
- Category: Dinner
- Method: Oven
- Cuisine: Italian
Ingredients
Ingredients for shells:
- 2 cups all purpose flour
- 1 cup water
- 1 cup milk
- 3 eggs
Ingredients for filling:
- 3 lbs. Ricotta cheese
- 16 ounce Mozzarella, chopped or shredded
- 1/2 cup grated Parmesan cheese
- 1 Egg
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
To Assemble:
- 3 cups Homemade Gravy or marinara sauce
- 1/4 cup grated Parmesan cheese
Instructions
- Line a large baking sheet with either parchment paper or aluminum foil, put baking sheet right next to the stove.
- In a large bowl add flour, eggs, milk and water and whisk together. Add a dash of salt and pepper to
- taste. Whisk until there are no lumps.
- Heat an 8 inch non stick skillet over medium heat. Spray lightly with cooking spray or use a small amount of butter to evenly coat the bottom of the pan.
- Pour about 2 tablespoons of batter into the center of the pan. Quickly with the back of a tablespoon, start in the center and make circular motions moving the batter outwards to cover the whole bottom of the pan. It should be very thin.
- As soon as the batter starts to look dry, quickly flip it over. Cook for an additional 10 seconds.
- Place shell on the parchment paper or aluminum foil. Continue to the next shell, you do not need too add more butter for every crepe. After you make about 5 shells, you can begin to put them into a stack. Continue until all the batter is done. You should get between 22-26 depending on how thin they are.
- Preheat oven to 350F
- In a large bowl, combine ricotta cheese, chopped mozzarella, egg, parsley, salt and pepper. Stir to combine.
- Take the shell, fill with 2 heaping tablespoons of the filling and fold in the sides. Place manicotti seam side down onto the baking sheet. Repeat until all of the shells are filled.
- Bake for 20-25 minutes or until sauce bubbles.
4 Responses
This recipe is like nothing you have ever eaten. They are light as a feather & delicious. This is real homemade ,like a momma would make.
I am so glad you enjoyed them. Yes, just like my momma use to make as well! :)
My ALL time
Fave
Glad you enjoyed!