Manicotti crepes recipe

Old and new family recipes, homemade cooking with fresh wholesome foods

This authentic homemade Italian manicotti recipe is one of the best out there! With manicotti shells made from crepes and a rich ricotta cheese filling, this comforting pasta dish is perfect for Sunday dinner or the holiday season.

Make your own manicotti shells with just four ingredients. Then fill them with your favorite filling, fold over the sides, and bake with sauce and cheese.

For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce. So you say: “Manicotti? That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it? Besides, Thanksgiving also represents an American expression of abbondanza, the Italian concept of too-muchness that makes a meal feel epic. Here, courtesy of Reservoir Tavern, which has been serving customers in…

Homemade Stuffed Manicotti is deeply flavorful and the homemade crêpes put them over the top. Of course, you could use dried pasta manicotti tubes and they would be delicious, too. The crêpes, filling, and marinara sauce can all be made in advance. See NOTES for more information.

Gluten-free manicotti includes an easy option for GF pasta shells. Tender gluten-free crepe noodles (crespelle), holds a creamy ricotta filling.

This is my Nana Louise Ferrara’s method and technique. I can’t can’t give you her exact recipe because she’d kill me; however, this is almost as good as hers (almost). You start by making the manicotti shells, which are essentially a savory crepe. Stuff with a high-quality ricotta and mozzarella mixture, then roll and bake with a light pomodoro sauce.

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…

Homemade manicotti...so light and airy when made my mother's way....with crepes or crespelle as known in Italy. My mother used these same beautiful crepes in a delicious soup call crespelle in brodo Manicotti remains a dish reserved for special occasions and holiday dinners. I usually serve this as part of my Christmas dinner because it presents beautifully and it can be made a day ahead. One batch of crepe batter makes approximately twenty crepes.... figure on serving two to three manicotti…

Homemade Manicotti - Learn how to make homemade manicotti, shells and all! You'll never go back to the premade stuff!