Best Homemade Manicotti Recipes

HOMEMADE MANICOTTI

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.

MANICOTTI SHELLS (HOMEMADE)

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 BAKED MANICOTTI

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.

HOMEMADE MANICOTTI

Steps:

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

HOMEMADE MANICOTTI STUFFED WITH PROSCIUTTO AND RICOTTA! YUMMY!!

Steps:

• Crepes.
• In either a blender or mixing bowl mix together the Eggs and Water first. Add flour into this slowly till smooth. Put in refrigerator for at least 1/2 hour. (this can be made a day before to save on time).
• While the crepe mixture is resting, start on the filling.
• In a large bowl mix together the Ricotta, Pecorino Romano cheese, Mozarella, Prosciutto,Basil, Parsley, Eggs and Pepper. Mix till all ingredients are incorporated. Cover and put in refrigerator till needed.
• After the Crepe Mixture has rested for 1/2 hour you can start to prepare them. I use an 8" non stick fry pan. You can use one of them or a crepe pan. Just make sure it's non stick. Very important!
• Heat the pan on medium heat. Once heated spray with Pam till bottom and sides are covered.
• Pour 1/3 cup of the batter into the pan and swirl and tilt till the bottom of the pan is covered evenly. Return to burner. (if you think you need more or less mixture in the pan adjust accordingly. You want a thin even layer on the bottom of your pan).
• Let it cook till the top of the crepe appears dry. when you first put the mixture in the pan, the top is "wet" looking, slowly it will start to look "dry". Once it's all dry, take a butter knife or spatula and slide under the crepe and flip over. cook for 5 seconds more.
• The crepe should slide out of the pan onto your surface. I put a sheet of aluminum foil on my counter and as I made the crepes i just slide them out onto the foil till they cool. Once cooled you can arrange them on the foil so they overlap each other.
• Spray you pan again with Pam and make another crepe. Do this till all the batter is gone. This recipe makes approx 16-20 crepes.
• Preheat your oven to 325 degrees.
• Take a Baking pan (13x9 or larger) and cover the bottom with sauce.
• To assemble the crepe, place about 2 tablespoons of the filling in the crepe and roll it up. place them seam side down in the pan.
• Continue doing that till the pan is full. Based on what size pan you use, that will determine how many you can get in the pan. Any extra Manicotti that you roll that doesn't fit in the pan can be frozen and kept in a freezer bag for at least 3 months. In the description above I tell you how to recook them.
• Once the pan is full, put another layer of sauce on top of the stuffed Manicotti till they are all covered.
• Cover pan tightly in foil.
• Place in 325 degree pre-heated oven and bake for 40 minutes.
• Take foil off and sprinkle the remaining cup of shredded Mozarella evenly on the top.
• Put back in oven till cheese melts. (approx 5-10 minutes).
• take out of oven and let rest about 10 minutes and Enjoy!
• Serve with a nice salad and a warm loaf of Italian bread and you have a great meal!

HOMEMADE MANICOTTI

Steps:

• Preheat oven to 375 degrees. In bowl combine Ricotta, eggs and half of the Parmesan cheese. Drain spinach and squeeze out remaining water. Add to cheese mixture. Stir to blend. Season with salt and pepper. Take a crepe and top with 3 or 4 tablespoons of cheese and spinach mixture. Roll up. Fill and roll up remaining crepes. In a baking dish spread sauce evenly along bottom. Place stuffed crepes in baking dish. Top with more sauce and Parmesan. Bake for 30 minutes, until bubbly. Serve.

HOMEMADE MANICOTTI SHELLS

Steps:

• 1. Mix all ingredients beat until smooth. On low heat use a small pan at least 6 to 7 inches in diameter, no larger. Grease with wax paper dipped in butter and graze the pan. Ladle at least enough batter in the pan to fully make the circle (just like a crepe) a little thicker than a crepe. Cook until it looks just slightly wet and flip to other side for a couple of seconds and remove and let rest. Repeat until all liquid is used. This is ony for about 4 manicotti. If anyone wants to make more let me know and I'll send you the recipe.
• 2. Filling: Mix everything together and put in the middle of the manicotti shell and roll each side up, I use toothpicks to hold them together and put in your pan. Repeat process and put sauce on top, grated cheese and shredded mozerella. Bake 325, 1 hour.

HOMEMADE MANICOTTI

Steps:

• Preheat oven to 350.
• In a medium bowl, combine ricotta, 1 cup mozzarella, 1/2 cup romano, parsley and milk.
• In another bowl, whisk eggs with 1 cup of water. Whisk in flour.
• Heat a greased 8" non-stick skillet over medium heat.
• Ladle (small one) batter into skillet, swirling to cover surface of pan.
• Cook for 1 minute on each side.
• Repeat with remaining batter. (spraying cooking spray with each new crepe).
• Stack crepes on plate. (You should wind up with 13 crepes).
• Spread half of the meat sauce into a 9x13 baking dish.
• Spoon cheese mixture onto center of crepe and roll closed.
• Arrange in baking dish.
• Top with remaining sauce and cheeses.
• Bake for 25 minutes.

HOMEMADE MANICOTTI (FOR CHRISTMAS DINNER)

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

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.

GRAMMY'S HOMEMADE MANICOTTI

Steps:

• 1. Beat eggs slightly; add salt and water, blend together. Add flour and mix until smooth. (This will be a thin batter, the consistency of a creamy soup.)
• 2. Heat a 7"or 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. Cook until the crepe starts to look dry and until the edges start to pull away from the skillet. this should take about 1 minute or less. Then, using a spatula, gently flip the crepe. Cook the other side for about 20 seconds. Remove from skillet and repeat process until all the crepes are done. Stack them as you would pancakes.
• 3. Mix all ingredients for filling, except Mozzarella, together well.
• 4. Place a couple of heaping tablespoons of the mixture on top of each crepe, press a mozzarella "stick" into the mixture, then roll up. (It's like a little surprise for your mouth. Yum.)
• 5. Line the bottom of a greased pan with your favorite sauce. If using store-bought sauce, you will need approximately 1 large jar for 1 batch of crepes. Cover the crepes with sauce and grated cheese (optional).
• 6. Bake at 350 degrees for 30-45 minutes until the crepes are heated through. This recipe serves 4-6

HOMEMADE MANICOTTI

Steps:

• 1. Batter (dough): Beat the 1st 4 ingredients with mixer til all of the flour is smooth.
• 2. Let stand 1 hr or overnight.
• 3. Filling: Beat ricotta, eggs, Romano cheese, parsley, mozzarella, salt & pepper.
• 4. I use my electric non-stick crepe maker to make the shells. Heat crepe maker (or skillet). Add about 1/3 cup of batter.
• 5. Tilt pan around like you are making a crepe but you don't turn it over.
• 6. You can see when it is cooked.
• 7. Remove to counter; let cool.
• 8. Divide filling equally on each shell.
• 9. Roll up and place on a baking sheet. Repeat process with all shells.
• 10. Add a little layer of your favorite spaghetti sauce to a 9x13 baking dish.
• 11. Then add a layer of the stuffed manicotti.
• 12. Then top with more sauce.
• 13. Cover with aluminum foil.
• 14. Bake @ 350 for 3/4 to 1hr. Serve with additional Romano or Parmesan cheese.

HOMEMADE MANICOTTI

Steps:

• 1. For the noodles I use a small non-stick frying pan and spray it with canola oil in between every noodle. You can use olive oil or Pam spray. Wait for the oil to bubble slightly on medium heat and pour noodle mixture into the center of the pan; tilting it in a circular motion to evenly coat the bottem of the pan in a thin layer.
• 2. As they come out of the pan add a new layer of parchment paper between the noodles so they do not stick together. Once all the noodles are ready and cooled down hold the round noodle in your hand and spoon cheese filling in a line on the noodle and roll up.
• 3. Set the finished noodles aside to cool and place 1 package of mozzarella cheese, both containers of cottage cheese, seasonings, and a little sauce in a large bowl and mix together for the filling.
• 4. Place ready noodles in a 13x9 glass baking dish (what I have always used for this). Each dish holds about 10 stuffed noodles depending on how thick you make them. Cover the noodles with the rest of the sauce and mozzarella cheese, add some parmesan before or after baking. (either way it tastes great!)
• 5. Bake at 350 degrees for about 25 minutes or until cheese is completely melted.
• 6. Serve and enjoy!