This is by far the most delicious manicotti recipe I’ve made! The secret is using homemade crespelle (Italian crêpes), but if you are short on time, you can use store-bought manicotti shells. This one is so good!
I’m beyond excited to share this manicotti recipe with you! We’ve made it many times, and I haven’t gotten tired of it yet—it’s that good! It features a creamy, dreamy cheese filling with ricotta, mozzarella, parmesan, and lightly wilted spinach. Then, we roll it all up in homemade crespelle (Italian crêpes), which I absolutely adore because they’re so light and tender. But if you are short on time, you can use manicotti shells from the store.
I’ve really fallen for this recipe (can you tell!?). Are you craving more stuffed pasta? Try our veggie stuffed shells or our sausage stuffed shells. I also love this easy cheese lasagna (which, by the way, would be amazing with the crespelle instead of lasagna noodles!).
Key Ingredients
- Manicotti Shells or Crespelle: I highly recommend making crespelle for this manicotti recipe, but as I mentioned above, you can absolutely use store-bought shells! I’ve included instructions for using them in the recipe below. If you make the crespelle, you’ll only need a few basic ingredients: all-purpose flour, milk, eggs, butter, salt, and pepper. It’s a very simple batter and makes light yet sturdy sheets that work perfectly for manicotti.
- Red Pasta Sauce: You can use your favorite pasta sauce (something flavorful and rich works best). One jar of store-bought spaghetti sauce is perfect, or try one of our homemade sauces, like this easy pasta sauce or our homemade marinara.
- Cottage Cheese: I usually use ricotta for my cheese fillings, but I’ve really fallen for cottage cheese in this manicotti stuffing! It’s creamy, rich, and not at all grainy (like some ricotta cheese can be). Of course, ricotta works beautifully in this recipe, too!
- Mozzarella and Parmesan: We use a generous amount of shredded cheese for the filling and add more on top so it melts and bubbles in the oven. This is a cheese manicotti, after all. If you can find it, Parmigiano-Reggiano is best. If you are vegetarian and do not eat parmesan, no worries. Leave it out or substitute it with your favorite vegetarian-friendly cheese (melty fontina would be great; you can usually find vegetarian-friendly options).
- Spinach: We love adding lightly wilted spinach to our cheese filling. I quickly sauté baby spinach leaves in a bit of oil (water would do, too) until they are bright green and wilted. Then, I chop them and add them to the cheese before filling the manicotti.
How to Make Manicotti
If you want to make this from scratch and make your own manicotti shells using crespelle, I’m excited for you! They are so delicious, and if you are lucky enough to have some leftover, you can make amazing wraps for breakfast (filled with scrambled eggs and cheese!) or snacks (spread with Nutella and banana slices!).
If you’ve made French crêpes before, Italian crespelle are not too different. You whisk your batter until it’s super smooth, and then cook them one by one in a nonstick skillet. I use a 9-inch skillet, which is the perfect size for baking the manicotti in a 9×13-inch pan. They cook quickly, so this doesn’t take long. Plus, honestly, it’s fun!
As you add the batter, swirl it around the pan so it’s uniform and reaches the edges. Then, after 30 seconds to a minute, wiggle a spatula underneath and flip (or, if you’re feeling cautious, gently slide the crespelle onto a plate and then invert it back into the pan). While these are light and taste delicate, they are pretty sturdy when making them, so there’s no need to be timid!
When your crespelle is stacked and ready, you can fill and roll them up. I usually fit 10 in my baking dish, but you may have less or more depending on how much filling you add (aim for 1/4 cup per crespelle).
Once rolled, you’ll bake the manicotti in a preheated 350°F oven with sauce and cheese on top. It takes around 35 minutes.
Perfect Manicotti
-
PREP
-
COOK
-
TOTAL
This manicotti recipe is amazing and, honestly, the best I’ve made! We use homemade crespelle (Italian crêpes), which are sturdy enough for the cheese filling but delicate enough to keep this dish light on its feet. If you are in a hurry, feel free to use store-bought manicotti shells. I’ve included tips for using them below the recipe.
5 Servings, 2 Manicotti each
You Will Need
Manicotti
10 homemade Italian crespelle, recipe below, see tips for store-bought manicotti shells
4 cups (100g) fresh spinach, packed
1/2 tablespoon olive oil
1 (16oz) container cottage cheese (4% fat), 1 ¾ cups
1 ½ cups (170g) whole-milk mozzarella cheese, 6 ounces
1 cup (113g) grated Parmigiano-Reggiano, 4 ounces
1 large egg
1 large egg yolk
1/4 cup chopped fresh basil
1 ½ teaspoons Italian seasoning
1/4 teaspoon fine sea salt
2 ½ cups good-quality jarred marinara sauce or homemade pasta sauce
Italian Crespelle
1 ½ cups (195g) all-purpose flour
3/4 teaspoon fine sea salt
1 pinch ground white pepper
4 large eggs, lightly beaten
1 ½ cups (355ml) whole milk
2 tablespoons (28g) butter, melted
1/2 tablespoon olive oil for cooking crespelle
Directions
- Make Italian Crespelle
1In a mixing bowl, whisk together the flour, salt, and pepper. Then, whisk in the milk and eggs until a smooth batter forms (it should be the consistency of thick heavy cream). Finally, whisk in the melted butter until blended.
2Heat a 9-inch nonstick skillet over medium heat. Dip a paper towel into 1/2 tablespoon olive oil, then swipe it around the skillet. Save the leftover oil for the next crespelle.
3Add batter to the skillet using a 1/3 cup measuring cup. Pick up the pan and tilt it so the batter covers the bottom of the skillet, running it slightly up the sides.
4When the batter looks mostly set (30 to 60 seconds), use a rubber spatula to lift the edge of the crespelle, then wiggle under and flip or use two fingers to quickly grab the crespelle and flip it (this is what I do). If you are concerned, another option is to slide it onto a plate and then invert it back into the skillet.
5Once flipped, let the second side set up (about 30 seconds), and then transfer it to a parchment paper or paper towel-lined plate. Repeat until all batter is gone (I usually get 12). I also add a small sheet of parchment paper or paper towel between each crespelle as I stack them.
- Make Manicotti
1Preheat the oven to 350°F (177°C). Lightly grease a 13×9-inch baking dish with oil or cooking spray.
2Using the same skillet to make the crespelle, cook the spinach in 1/2 tablespoon olive oil. Add a pinch of salt and stir the spinach around the pan until lightly wilted and bright green. Transfer to a cutting board and roughly chop.
3Add 1/2 cup mozzarella and 1/4 cup Parmigiano-Reggiano to a plate, mix with a fork, and set aside to top the manicotti before baking.
4In a medium bowl, combine the cottage cheese, remaining mozzarella (1 cup), remaining Parmigiano-Reggiano (3/4 cup), whole egg, egg yolk, basil, Italian seasoning, and 1/2 teaspoon salt until well blended.
5Spread 1 ½ cups of the marinara sauce on the bottom of the baking dish, and reserve the remaining sauce for topping the manicotti later.
6Lay a crespelle on your work surface, then place about 1/4 cup of the cheese filling down in the lower third of the crespelle. Roll up as you would when making enchiladas, and then place seam side down into the sauce in the baking dish. Repeat with the remaining crespelle (I usually fit 10 in my dish).
7Spread the remaining sauce over the stuffed manicotti and scatter the reserved cheese over the top.
8Bake, uncovered, until the center reads 160°F on an internal thermometer, 30 to 40 minutes.
9Cool for 5 to 10 minutes to allow the cheese to set slightly, and then serve.
Adam and Joanne’s Tips
- Store-bought manicotti shells: Use 12 to 14 manicotti shells from an 8-ounce box for a 9×13-inch baking dish. Cook them in salted, boiling water (8 to 9 minutes, but check your box instructions). Then, drain and let them cool on a baking sheet while you prepare the cheese filling. When filling them, use pastry a bag or large zip-lock bag with a corner sniped off. Pipe the filling into both ends of each shell.
- Leftover crespelle: This recipe usually yields 12 9-inch crespelle, leaving me with 2 leftover. Enjoy them as a cook’s snack, or store them in an airtight bag or container in the fridge for the morning. I love stuffing them with scrambled eggs and cheese or smoked salmon and cream cheese!
- Storing: Leftover manicotti stores well in the refrigerator for 3 to 4 days. Reheat gently in the microwave or a covered pan on low heat. You can also freeze for 3 months.
- Nutrition facts are estimates.
Nutrition Per Serving
Serving Size
2 Manicotti (10 total)
/
Calories
597
/
Total Fat
30.8g
/
Saturated Fat
13.9g
/
Cholesterol
256.7mg
/
Sodium
1676.5mg
/
Carbohydrate
43.9g
/
Dietary Fiber
3.6g
/
Total Sugars
10.9g
/
Protein
35.7g
