Three Cheese Manicotti - Crepe Style

READY IN: 1hr 5mins
Recipe by rbrynsaas

After reading a recipe in EveryDay with Rachael Ray, I made a few adjustments to suit what I had on hand and what we prefer and came up with this. We loved it! Its a little lighter than regular manicotti because of the crepe noodles. And they are very easy to make. Do not be intimidated by the non-use of store bought manicotti.

Top Review by Becky in Wisconsin

***MADE FOR SPRING PAC 2009*** This recipe was fantastic. I had never made crepes before, and I don't know what I was worried about. I did a pretty good job, if I do say so myself. I used my own spaghetti sauce, because I haven't found a canned I liked yet. Other than that, I followed everything. I love the evaporated milk in this, it gives it a smoothness. I will make this again, but maybe next time, I will use either shells, or manicotti. Thanks rbrynsaas for posting such a great recipe.

Ingredients Nutrition


  1. Preheat oven to 350 degrees. In a medium bowl, combine cottage cheese, 1/2 cup mozzarella, italian seasoning and milk. Note: If you use ricotta cheese, please increase milk to 2 tablespoons.
  2. Brown hamburger and italian sausage. Drain and return to pan. Stir in spaghetti sauce and evaporated milk. Set aside.
  3. In a bowl, whisk the eggs and water. Whisk in the flour.
  4. Heat a greased 8-inch nonstick skillet over medium heat. Ladle 1/4 cup batter into the pan, swirling to cover the surface of the pan. Cook for 1 minute, flip and cook for 1 minute more. Repeat with remaining batter, greasing the skillet after each crepe. Stack the crepes on a plate.
  5. Spread half of the meat sauce into a 9x13 baking dish. Spoon the cheese mixture down the center of each crepe; roll closed. Arrange crepes in baking dish and cover with remaining meat sauce and cheeses. Bake for 25 minutes.

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