Stuffed manicotti recipes come in two general styles: The first is a red sauce joint classic with large store-bought manicotti pasta tubes, a cheese filling, and sometimes ground beef. The second uses thin homemade crepes (crespelle in Italian) instead of manicotti shells, yielding a more delicate result. This recipe takes the latter route, and according to BA’s own (totally biased) Brad Leone, it’s the best manicotti recipe of all time.
Making crespelle may take a bit of getting used to, so don’t be discouraged if the first few tries aren’t perfect—once they’re covered in cheese and sauce, no one will see their flaws. (Watch Brad’s method here.) The spinach filling is easy, but be sure to use whole-milk ricotta cheese—the skim stuff will make the dish watery, and squeeze the frozen spinach to get rid of excess moisture.
This recipe is a project, but all the prep time is worth it. If you’re looking for a shortcut, store-bought tomato sauce works fine, but making your own marinara isn’t difficult and can bubble away while you perfect those crepes. The work is easily split up over two days: On the first, make the ricotta mixture and the pasta sauce and refrigerate both. On the second, make the crespelle and assemble. Double the recipe for maximum efficiency, then pop one in the freezer to bake a few weeks later. Garnish the bubbling manicotti with a drizzle of good olive oil and more Parmesan, and round the meal out with a big green salad and crunchy garlic toast.
Recipe information
Total Time
3 hours 30 minutes
Yield
6–8 servings
Ingredients
Crepe Batter
6
1¼
½
Filling and assembly
2
1½
8
1
2
3
Preparation
Crepe Batter
Step 1
Using an electric mixer on high speed, beat 6 large eggs in a large bowl until light, airy, pale in color, and can nearly hold peaks, 6–8 minutes.
Step 2
Reduce mixer speed to low. Gradually add 1¼ (156 g) cups all-purpose flour and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, beating well between additions, until no clumps of flour remain. With mixer speed on low, slowly pour in 1½ cups water and continue to beat until well incorporated. Cover and let batter rest at least 2 hours (this gives the flour time to hydrate and results in a smoother finished texture).
Step 3
Heat a small nonstick skillet over medium and spray with nonstick vegetable oil spray. Pour 2 Tbsp. batter into skillet and cook, swirling skillet constantly to encourage crepe to form a nice round shape, until set, 15–20 seconds. Tap out crepe onto a clean towel; gently flatten any creases. Repeat with remaining batter; if possible, do not stack crepes.
Do ahead: Batter can be made 1 day ahead of time; keep covered and refrigerate.
Filling and assembly
Step 4
Preheat oven to 350°. Mix 2 large egg yolks, beaten to blend, 1½ lb. ricotta, 8 oz. mozzarella, grated, and 1 oz. Parmesan, grated, in a large bowl; season with kosher salt and freshly ground black pepper. Squeeze out excess liquid from two 10-oz. boxes frozen chopped spinach, thawed, drained (if using), and add to egg mixture; toss to coat.
Step 5
Spread 1 cup marinara sauce, preferably homemade, in a 13x9" baking dish. Working one at a time, spoon 2 Tbsp. cheese mixture in center of crepe, spreading all the way to the ends. Roll up crepe, then flatten slightly with your hands. Transfer seam side down to prepared dish. Working in batches if needed, repeat with remaining crepes and filling, leaving a small gap in between each. Top with remaining sauce (2 cups marinara) and cover with foil. Bake manicotti until cheese is melted and sauce is bubbling, 35–45 minutes. Let manicotti cool slightly in dish to set, about 15 minutes. Top with a drizzle of extra-virgin olive oil (if using), Parmesan, and freshly ground black pepper before serving.
Do ahead: Filling can be made 1 day ahead of time; cover and refrigerate. Manicotti can be made 1 month ahead; transfer to airtight containers or freezer bags and freeze.
Editor’s note: This recipe for baked manicotti was first printed in January 2017. Head this way for stuffed pasta shells, BA’s Best Lasagna, weeknight meatballs, and more of our favorite pasta recipes →
Leave a Review
Reviews (29)
Back to Top59 years ago when I was a new bride, I asked my then 86 year old Italian grandmother to show me how to make her delicious manicotti. This recipe is exactly what she taught me. She lived to be 104 and continued to cook and bake until she was 100. I will make these again during the holidays, in her memory, for my family. Thank you so much for this timely reminder.
Bebe Barbars
Pasadena, CA
11/30/2023
Please do a garum episode on its alive
Anonymous
Portugal
3/29/2023
Love this way of making manicotti as I have for many years. No matter how thing I try to roll my pasta dough, its still too thick and chewy. Crepes are the way to go.
kmw15
Detroit, MI
11/27/2022
I make the crepes in a small cast iron pan that I've coated with oil. Occasionally I might coat with oil again but rarely. I also add 1 & 1/2 cups water to the batter recipe. This makes the crepes so light and pliable. I cool them on waxed paper. When I make the filling I use what's in the recipe sometimes without the spinach and always add fresh chopped parsley. I add a little of the filling onto the crepe and roll them up. I often make ahead and freeze them. The way I freeze them is by placing a manicotti on wax paper and completely roll the wax paper around it and keep adding another manicotti to the same sheet of wax paper until I have 4 of them in the same batch on the wax paper. I fold up the sides of the wax paper and tape them closed like when wrapping a gift box. Place them in a plastic or waxed paper bag and put them in the freezer. When I get ready to bake them I place them frozen in a large casserole dish with a little sauce spread on the bottom. The manicotti unroll from the wax paper very easily. I cover with sauce and add some more mozzarella cheese and bake at 350* for 45 minutes. For the mozarella I use a blend of mozarella, not smoked provolone, parmesan, asiaigo, fontina, and romano cheese that my local grocery store sells. They're light and melt in your mouth. THEY ARE DELICIOUS!
Gail G
Originally N J
10/25/2021
Winner! I read the reviews first, so I made the crêpe batter in the blender. Otherwise, followed all directions as written (except I skipped the spinach), and doubled the amount of filling in each, as I only yielded 12. I found it easy to place each crepe directly on a linen towel and fill the crepes as they came out of the skillet, right on the stovetop. So - WOW!!! Next time I will make a double batch so I can freeze them. Again- winner!
Alice B
Long Island NY
2/13/2021
Great recipe! I’ve been making manicotti with crepes for years & it’s the only way! Delicious!
Mimi
Wall Twp NJ
1/20/2021
We grew up with this recipe and it’s my favorite meal of the year. My mom makes it on Christmas Eve every year. For those asking, no you don’t layer it in the pan before baking. The manicotti should be laid in a single layer per pan. Also we include finely chopped Italian (flat leaf) parsley and black pepper in the ricotta mixture; no spinach. For the crepes I use an 8 1/2 inch nonstick skillet. My mom buys a new one each year to ensure no sticking. We also top with shedded mozzarella for the last 5 mins in the oven.
Vince Bertucci
Chicago, IL
12/25/2020