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.
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.
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)
Step four
Add the cheeses, herbs and egg to another mixing bowl. (E)
Step five
Mix together with a spatula until combined. (F)
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)
Step nine
Ladle gravy on top of the manicotti. (I)
Step ten
Sprinkle shredded mozzarella on the manicotti. (J)
Step eleven
Bake uncovered for 30 minutes or until the gravy is bubbly and the mozzarella is melted.
Look at that baked manicotti.
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.
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!
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Baked Manicotti
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
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- 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.
