Baked Manicotti | Devon’s Marvelous Recipe

Homemade crepes are what make this baked manicotti dish unique and so delicious! Each forkful will make you sigh in bliss and anticipate the next mouthful.

A forkful of manicotti over a plate. There is also a pan of manicotti in the background and a salad to the side

This is my friend Devon’s baked manicotti recipe. She made these manicotti for me soon after we met and I became so enamored with them, I wanted to taste them again, and again, and again.

I used to not be a fan of manicotti. But back then I had only eaten store bought manicotti pasta. To me, the manicotti shells were either undercooked or overcooked, not reaching their full potential.

They can’t compete with Devon’s homemade version.

Just imagine soft, squishy crepes rolled up with ricotta cheese, spices, mozzarella and parmesan and then slathered with flavorful sauce and covered with melty cheese.

Yum, right?

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Helpful tips

  • You want the eggs to be at room temperature before making the batter, so take them out at least an hour before.
  • You must let the crepe batter sit for at least a half hour before starting to cook it.
  • You can use store bought pasta sauce (gravy) if you want, but homemade is so much better, and my Instant Pot Spaghetti Sauce recipe is super easy to make!
  • Try not to use a non-stick Teflon pan to make the crepes. Teflon is not good for you. Instead, invest in a good cast iron pan that is naturally non stick, if seasoned correctly.
  • Also, while I’m on my soapbox, don’t use commercial cooking sprays; instead, use a natural cooking spray like this olive oil spray.
  • When making the crepes, don’t stress if they form little legs as you swirl the batter around. It won’t matter when you build the manicotti.
  • Bake the manicotti on a jelly roll pan or a cookie sheet. They’re easier to serve from a surface without high sides.
  • To make sure all the crepes have the ricotta mixture, dollop the mixture on all the crepes before rolling them up.

Ingredients and substitutions

  • Eggs – organic if you can get them.
  • Flour – I use sprouted spelt flour, but you can use all-purpose white flour.
  • Salt – organic sea salt.
  • Fresh mozzarella – I only use 4 ounces so unless you can get one that size, you will have some left over.
  • Ricotta – full fat. You can use low fat if you prefer, but I say, live a little.
  • Pepper – to flavor. Use as much as you like.
  • Parsley – dried or fresh, you choose.
  • Gravy (pasta sauce)- homemade or store bought.
  • Shredded mozzarella – I use bagged but you can shred the remainder of the fresh mozzarella if you prefer.

How to make baked manicotti

Pre-step

Take the eggs out at least an hour before making the crepes. (A) I gather the flour, salt and mixing bowl. Also place a few wire racks on the counter and lay parchment paper on top in preparation to cool the cooked crepes.

Step one

After an hour, crack the eggs in the bowl, add flour and salt and whisk until combined. (B)

Let the crepe batter rest for a half hour.

Eggs, flour and salt for the crepe batter

Step two

After the hour is up, heat the sauté pan on medium and once up to temperature, spray it with the olive oil spray. Using a small serving ladle, add about 2 – 3 tablespoons of crepe batter in the pan. Gently swirl the pan to spread the batter so it forms a circle. Don’t stress if little legs form.

Stand there and when the crepe looks shiny but not wet, it’s done. Remove to the parchment paper covered wire racks. (C)

Step three

On a cutting board, cut the block of fresh mozzarella into cubes and gather the ricotta cheese, parmesan cheese, an egg, salt, pepper and dried parsley. (D)

Ricotta, cut up mozzarella, egg, herbs, breadcrumbs for the crepes

Step four

Add the cheeses, herbs and egg to another mixing bowl. (E)

Step five

Mix together with a spatula until combined. (F)

Ricotta and mixtures in a bowl for stuffing the manicotti

Assembling

Step six

Preheat the oven to 350 degrees Fahrenheit and take out the red gravy you’ll be using. I’m using this recipe.

Get a large jelly roll pan and add some gravy in the bottom of it.

Step seven

Spoon the ricotta mixture one each crepe to make sure every one has filling. (G)

Step eight

Roll each crepe up around the ricotta filling and lay them face down in the jelly roll pan. (H)

The cheese mixture dolloped on the crepes and rolled up for the manicotti

Step nine

Ladle gravy on top of the manicotti. (I)

Step ten

Sprinkle shredded mozzarella on the manicotti. (J)

The manicotti in the pan with gravy and cheese on it

Step eleven

Bake uncovered for 30 minutes or until the gravy is bubbly and the mozzarella is melted.

Look at that baked manicotti.

The manicotti fresh out of the oven

DONE!

Time to serve them.

Take a metal spatula (thin and flexible is ideal), ease it between two manicotti and scoop them out onto the plate.  I consider two manicotti to be a single serving.

Close up of the manicotti and sausage on the beaded white plate

Christopher is standing behind me looking over my shoulder.  His silence speaks volumes. He’s hungry and ready to eat. And so am I.

I hope you enjoyed this baked manicotti recipe!

Other popular Italian dishes

As always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

A forkful of manicotti over a plate

Baked Manicotti

This homemade manicotti is soft, delicious and easy to make! You will never go back to store bought manicotti pasta after tasting this delicious recipe.
5 from 14 votes
Print Pin Rate
Course: Main Dish
Cuisine: Italian
Keyword: baked manicotti, manicotti, manicotti shells
Prep Time: 50 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 14 manicottis
Calories: 177kcal

Ingredients

Crepe Batter

  • 3 eggs (room temperature)
  • 3/4 cup spelt flour (or all purpose white flour)
  • 1/8 teaspoon salt

Ricotta Filling

  • 1 pound ricotta cheese (I use full fat)
  • 4 ounces fresh mozzarella (cubed)
  • 1/4 cup parmesan cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon dried parsley

Extras

  • 2 cups homemade gravy (or store bought spaghetti sauce)
  • 2 ounces shredded mozzarella

Instructions

  • Take out the eggs an hour before you plan to use them

Batter

  • In a medium bowl, add the eggs, flour and salt
  • Whisk together or use a hand mixer until incorporated
  • Let batter rest for a half hour

Filling

  • In a medium bowl add ricotta cheese, diced mozzarella cheese, parmesan cheese, egg, salt, pepper and parsley and mix with a rubber spatula until combined
  • Set aside

Making the Crepes

  • Heat a crepe pan or a sauté pan on medium heat
  • Spray a little natural cooking spray in the pan
  • With a gravy ladle, add batter into the pan and swirl it around to spread the batter (2 – 3 tablespoons worth)
  • Cook until top is dry but the bottom is not brown (it should take about one minute for each crepe)
  • Place finished crepe on parchment paper on a wire rack to cool
  • Repeat until batter is all gone

Assembling and Baking

  • Preheat oven 350 F
  • Ladle some gravy and cover the bottom of a jelly roll pan
  • Lay out all the crepes and spoon some ricotta mixture on each one, using all the filling
  • Roll the crepes and place them seam side down on the gravy
  • Repeat until all the crepes are rolled
  • Liberally ladle some gravy on top of the manicottis
  • Sprinkle some shredded mozzarella on the manicottis
  • Pop the baking pans into the oven and bake uncovered for 30 minutes until bubbly and the cheese is melted
  • Remove from oven
  • Carefully separate the manicottis into sets of 2
  • Plate
  • Smile
  • Enjoy
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Notes

Helpful tips
  • You want the eggs to be at room temperature before making the batter, so take them out at least an hour before.
  • You must let the crepe batter sit for at least a half hour before starting to cook it.
  • You can use store bought pasta sauce (gravy) if you want, but homemade is so much better, and my Instant Pot Spaghetti Sauce recipe is super easy to make!
  • Try not to use a non-stick Teflon pan to make the crepes. Teflon is not good for you. Instead, invest in a good cast iron pan that is naturally non stick, if seasoned correctly.
  • Also, while I’m on my soapbox, don’t use commercial cooking sprays; instead, use a natural cooking spray like this olive oil spray.
  • When making the crepes, don’t stress if they form little legs as you swirl the batter around. It won’t matter when you build the manicotti.
  • Bake the manicotti on a jelly roll pan or a cookie sheet. They’re easier to serve from a surface without high sides.
  • To make sure all the crepes have the ricotta mixture, dollop the mixture on all the crepes before rolling them up.

Nutrition

Serving: 2manicotti | Calories: 177kcal | Carbohydrates: 9g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 510mg | Potassium: 210mg | Fiber: 1g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 3.1mg | Calcium: 190mg | Iron: 1.3mg
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34 Comments

  1. These are delish!! I haven’t made them in awhile, but you may have just inspired me to make them again. They’ve always been a hit at family gatherings and I have one coming up soon.

  2. Now, look at this cheesy crepe goodness! I won’t be able to get this out of my mind anytime soon – I have never tried this dish but it sounds like something I would LOVE>

    1. It’s so yummy Marie-Charlotte and easy to make. I hope you make it to see how delicious they are. Thank you for your comment.

  3. My mother-in-law is full-blood Italian and these are just like how she makes them! So happy to have a recipe that my husband feels is just as good as his family makes ;)!

    1. Thanks Kelli! I’m 1/4 Italian and funnily enough, I got this recipe from my Irish friend! Hehe. Go figure!

  4. I could eat this right off the screen. Baked to perfection!!!! Now I just need to go get the noodles and i’ll be fine!

    1. Thanks Mirlene, but I say make your own crepes as it’s easy and extra delicious! Thanks for your comment.

  5. This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family

  6. This baked manicotti recipe is foolproof with your step by step directions and great tips.

  7. You can never to wrong with a great pasta recipe. This is perfect to feed a crowd. If you are only cooking for a couple, the leftovers in the freezer would be great for a meal down the road.

  8. Making stuffed pasta with crepes is not as well known, but every time I’ve had it I’ve loved how light it is. Bookmarking this for our pasta-loving family.

  9. Once you make these manicotti, you will never need to look for another recipe. They are that good! Better than from a restaurant!

    1. Thank you Denise. It’s definitely my go to manicotti recipe. The only way I’d eat the pre-made tubes from the store is if someone served it to me at their house. The crepes are so soft and delicious.

  10. I have to agree with you Manicotti made with a crepe instead of the store bought pasta is far superior . I total forgot about this method. I am making this for my family next week, your recipe sounds fabulous.

  11. I love that you made your own shells…this is the how you make homemade manicotti! 😀 I would love this for dinner tonight but I’m feeling inspired to make this for my family over the weekend.

    1. I hope they all enjoy it Tammy. This recipe is so much better than if you used store bought manicotti shells! Thank you.

  12. The reason Italian cuisine is so popular is because you can never go wrong serving it. What a great dinner and you can make it ahead of time. Just thinking of that great cheese filling in the pasta is making me drool. I’ve already pinned the recipe.

  13. What a great idea stuffing homemade crèpes instead of regular manicotti! I bet the texture, as well as the flavor, is amazingly delicious! Baked cheesy goodness!

  14. We love cheese, this recipe looks amazing and really easy to follow, will definitely try soon!

  15. So much cheese! I love it. I think that would be delicious with our veggie bolognese what do you think?