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Homemade Stuffed Manicotti

Thin crêpe-like shells are filled with a creamy ricotta and mozzarella mixture, topped with marinara and baked until bubbly.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Servings: 4 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 4 large eggs
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 2 tablespoons unsalted butter melted (for batter)
  • canola oil for cooking crêpes as needed
  • 1 cup ricotta (whole milk)
  • 1 cup fresh mozzarella chopped
  • 1/2 cup smoked mozzarella shredded
  • 3/4 cup Pecorino Romano grated, divided (use about 3 tbsp in filling)
  • 1/2 teaspoon Kosher salt for filling
  • 1/4 teaspoon black pepper for filling
  • 2 tablespoons basil fresh, chopped
  • 1 tablespoon parsley fresh, chopped (plus 2 tbsp more for garnish)
  • 1 large egg lightly beaten (to fold into filling)
  • 2 to 3 cups marinara sauce
  • 2 tablespoons unsalted butter room temperature, for topping

Instructions

  • Prepare or warm the marinara sauce and set aside; it can be refrigerated for short-term storage.
  • In a large bowl, whisk together 1 cup flour, 1/4 tsp Kosher salt, and 1/4 tsp black pepper.
  • In a separate bowl, whisk together 4 large eggs, 3/4 cup whole milk, and 3/4 cup heavy cream until smooth.
  • Slowly whisk about half of the egg mixture into the flour mixture until smooth, then whisk in the remaining egg mixture until completely smooth. Chill the batter, covered, for at least 30 minutes or up to 12 hours.
  • Strain the chilled batter through a fine-mesh sieve into a bowl and stir in 2 tablespoons melted unsalted butter.
  • Heat an 8–9 inch non-stick skillet over medium and lightly oil it. Pour about 1/4 cup batter, tilt and swirl to form a thin crêpe, and cook until set and lightly browned on the bottom, about 1–3 minutes.
  • Flip the crêpe with a spatula and cook about 1 minute more, then transfer to a plate with parchment or wax paper between each crêpe. Repeat with remaining batter and allow crêpes to cool completely.
  • In a large bowl, stir together 1 cup ricotta, 1 cup chopped fresh mozzarella, 1/2 cup shredded smoked mozzarella, and about 3 tablespoons of the grated Pecorino Romano; season with 1/2 tsp Kosher salt and 1/4 tsp black pepper.
  • Stir in 2 tablespoons chopped fresh basil and 1 tablespoon chopped fresh parsley, then gently fold in 1 lightly beaten egg until smooth. Cover and refrigerate the filling for 30 minutes or overnight.
  • Preheat the oven to 375°F (190°C). Spread 1 to 2 cups marinara sauce across the bottom of a 9x13 inch baking dish.
  • Working one crêpe at a time, place about 3 tablespoons of filling along the lower third of the crêpe and roll up to form a stuffed tube. Arrange each rolled crêpe seam-side down in the baking dish on top of the marinara.
  • Spread the 2 tablespoons room-temperature unsalted butter over the tops of the crêpes and sprinkle the remaining grated Pecorino Romano over them.
  • Bake on the middle rack for 12–15 minutes, until cheese is melted and bubbly and tops are lightly browned. Optionally broil briefly on the middle rack to crisp edges—watch closely to avoid burning.
  • While baking, warm any remaining marinara in a small saucepan over medium heat.
  • Remove the baking dish and let the manicotti rest for 10 minutes. Garnish with 2 tablespoons chopped parsley and serve with warmed marinara and extra grated cheese if desired.

Equipment

  • 8–9 inch non-stick skillet or crêpe pan
  • Mixing Bowls
  • Whisk
  • Fine Mesh Sieve
  • 9x13 inch Baking Dish
  • Spatula
  • plate with parchment or wax paper
  • Small Saucepan

Notes

  • See the video at the original blog post for visual guidance.
  • The marinara can be made up to 5 days ahead and refrigerated.
  • Crêpes and filling can be prepared up to 24 hours in advance and refrigerated.
  • If smoked mozzarella is unavailable, use all fresh mozzarella.
  • The assembled dish can sit up to 4 hours before baking.
  • Leftovers refrigerate up to 5 days or freeze up to 1 month.