WOW! These tender manicotti are much easier to prepare than you'd think. I got this from a good friend after having it at her house. I make it with or without meat. I think it's better with a combo of ground chuck and Italian sausage, but either way it's great. They'll want seconds!
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Units: US | Metric
- 1 1/2 cups all-purpose flour
- 1 1/2 cups milk
- 4 eggs
- 1/2 teaspoon salt
- 1 1/2 lbs ricotta cheese
- 1/4 cup romano cheese, grated
- 1 tablespoon fresh parsley, minced or 1 teaspoon dried parsley flakes
- 1 (28 ounce) jar spaghetti sauce
- 1/2 lb ground chuck, browned (optional)
- 1/2 lb ground Italian sausage, browned (optional)
- shredded romano cheese (optional)
- 1For Crepe Noodles: Place flour in a bowl; whisk in milk, 2 eggs and salt until smooth.
- 2Pour about 2 TBL onto a hot greased 8-in. skillet; spread to a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes.
- 3Stack crepes between waxed paper; set aside.
- 4For Filling: combine cheeses, 1 egg, parsley and browned meat (opt).
- 5Spoon 3-4 tablespoons down the center of each crepe; roll up.
- 6Pour half of the spaghetti sauce into an ungreased 13x9x2-inch baking dish.
- 7Place crepes seam side down, over the sauce; pour remaining sauce of the top.
- 8Cover and bake at 350 degrees for 20 minutes.
- 9Uncover and bake 20 minutes longer or until heated through.
- 10Sprinkle with Romano cheese.
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Nutritional Facts for Homemade Manicotti
Serving Size: 1 (391 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 474.7
- Calories from Fat 210
- Total Fat 23.3 g
- Saturated Fat 13.0 g
- Cholesterol 195.6 mg
- Sodium 704.0 mg
- Total Carbohydrate 40.4 g
- Dietary Fiber 2.7 g
- Sugars 6.8 g
- Protein 24.6 g