Homemade Manicotti [with Gluten-Free Option]
This homemade manicotti is a cheesy, hearty and deliciously satisfying meatless Italian meal the whole family will love! Making the manicotti shells (crepes or crespelle) from scratch is easier than you think and totally worth it! And it's easy to make this dish gluten-free too.
Servings 12 -15
Equipment
Ingredients
FOR THE FILLING
FOR THE MANICOTTI SHELLS (CREPES/CRESPELLE)
- 6 large eggs
- 1 cup milk, whole or 2%
- 1 cup all purpose flour (use 1 ¼ cups chickpea flour for the gluten-free option)
- olive oil spray for greasing
ADDITIONAL INGREDIENTS
- 56 oz. tomato or marinara sauce
- 1 ½ cups shredded mozzarella cheese, whole milk or part skim
Instructions
- Prepare ricotta cheese mixture according to recipe and refrigerate until ready to use.
- Preheat oven to 350°F.
- Lay out two sheets of parchment or wax paper on the counter.
- In a large mixing bowl, beat eggs and milk together with an electric hand mixer.
- Add flour and beat with an electric hand mixer until there are no lumps.
- Lightly grease an 8-inch nonstick pan by spraying some oil on a paper towel and wiping your pan with it.
- Heat pan over medium heat.
- When pan is hot, add approximately ¼ cup batter (about ¾ of a ladleful) to the center of the pan and swirl to cover bottom of pan.
- Cook until edges are set and start to separate from pan, middle should be almost set but not quite (approximately 15-20 seconds).
- Carefully lift edge with a spatula and quickly flip crepe over.
- Cook for 15-20 seconds more (crepe should be a light golden brown).
- Use the spatula to remove crepe from skillet and place onto parchment or wax paper.
- Repeat with remaining batter, continuing to grease pan as needed until you’ve used up your batter.
- Once all the crepes are done, lightly line the bottoms of two 13” x 9” baking dishes with tomato sauce and set aside.
- Add approximately ⅓ cup ricotta cheese mixture toward the bottom of one of the crepe shells. Press down slightly but don’t let cheese go past the edges.
- Roll up tightly and place seam side down into baking dish.
- Once all the manicotti are in the baking dishes, top with remaining sauce and mozzarella cheese.
- Cover and cook for 30 minutes.
- Uncover and cook for 15-20 more minutes.
Video
Notes
For step by step photographs for making the crepes, please refer to the blog post above the recipe card.
Store leftover baked manicotti in an airtight container in the refrigerator for 3-5 days. Reheat covered in a 350° F oven or in the microwave until warmed throughout. You can also freeze the manicotti either before baking or after. Freeze in an airtight freezer-safe container for up to 3 months.