Manicotti made with homemade pasta shells filled with a mixture of Italian cheeses; then topped with your favorite marinara sauce.
Most people assume that making homemade pasta, like Manicotti, is a lot of work. Honestly, though there are a few steps in making this recipe, it's easier than you may think!
We've been programmed over time to purchase boxes of pasta at the supermarket because of convenience and cost. However, nothing tastes fresher than homemade.
And isn't that the case with so many recipes? If my ten year old can make homemade gnocchi and ravioli for a weeknight dinner, I have complete faith that you can too!
What is manicotti?
Manicotti is an Italian pasta dish made with pasta crepes that are filled with a mixture of Italian cheeses, topped with marinara sauce and Mozzarella cheese; then baked. The filling is similar to ravioli or stuffed shells.
When I first shared this recipe back in 2012, I had made manicotti for 30 teenage girls. I know, I must be nuts! But at the time my oldest was a cheerleader and the parents took turns making dinners for the girls before they headed off for the football game.
Whenever it was my turn, I would get requests and this time they requested homemade pasta. Since I had to bring it already cooked and hot, this recipe was perfect..and a huge hit!
Over the course of 8 years some of their other favorites were Chicken Margherita, Asian Chicken and Broccoli with Fried Rice, and Buffalo Chicken Lasagna Roll Ups.
How do you make Manicotti?
When making manicotti there are three steps: the shells, the filling and the assembly.
Step 1. Prepare the Shells
Combine all purpose flour, water, eggs and salt in a bowl until well blended and smooth. Spray a small 8-inch nonstick saute pan with cooking spray and heat over medium heat.
Pour just enough batter to coat the bottom of the pan (approximately ¼ cup) and swirl it around to coat the bottom of the pan in a thin layer. When the edges start to dry and pull away from the pan, gently flip it over to cook the other side for another 15-30 seconds. Remove from the pan and set aside. Makes 14 shells.
I like to place them on a sheet pan lined with wax or parchment paper and overlap them so that they're not stacked on top of each other; which will make it difficult to pull apart when you're ready to assemble.
Step 2. Prepare the Filling
Add Ricotta, Mozzarella and grated Pecorino Romano cheeses to a medium bowl along with eggs, basil, parsley, garlic powder, Kosher salt and black pepper. Mix with a wooden spoon until smooth.
Step 3. Assemble the Manicotti
To assemble the manicotti you'll need the prepared shells, the prepared filling, your favorite marinara sauce and shredded Mozzarella cheese.
Preheat the oven to 350 degrees F; then add a thin layer of marinara sauce to the bottom of a 9"x13" baking dish.
Lay out one shell at a time on a clean flat surface (cutting board is fine). Take approximately 3 tablespoons of the cheese mixture and place it in the center of the shell in a line. Fold over one half of the shell; then continue rolling to form a log. Place the manicotti in the baking dish. Repeat for all shells.
Next, top with remaining sauce and sprinkle on the Mozzarella cheese. Bake for 20-25 minutes or until the cheese has melted.
Can you make ahead?
You can make the manicotti ahead of time and either freeze before or after cooking. It will stay fresh for up to 3 months in the freezer if sealed tightly.
My family loves to eat this homemade manicotti with some garlic bread and a tossed salad. I don't make it often, but when I do it's a special treat. ~Enjoy!
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Homemade Manicotti
Ingredients
For the Shells
- 1 cup all purpose flour
- 1 cup water
- 4 large eggs
- ⅛ teaspoon salt
- cooking spray
For the Filling
- 30 ounces ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated pecorino romano cheese
- 2 large eggs
- 2 tablespoons chopped fresh basil (1 tablespoon dried basil)
- 2 tablespoons chopped fresh parsley (1 tablespoon dried parsley)
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Assembly
- 14 prepared shells
- prepared filling
- 2 cups marinara sauce
- ½ cup shredded mozzarella cheese
Instructions
For the Shells
- Combine all purpose flour, water, eggs and salt in a bowl until well blended and smooth.
- Spray a small 8-inch nonstick saute pan with cooking spray and heat over medium heat. Pour just enough batter to coat the bottom of the pan (approximately ¼ cup) and swirl it around to coat the bottom of the pan in a thin layer. When the edges start to dry and pull away from the pan, gently flip it over to cook the other side for another 15-30 seconds until the pasta is cooked (it will look dry all over like the edges before you flipped it). Remove from the pan and set aside. Makes 14 shells. (I like to place them on a sheet pan lined with wax or parchment paper and overlap them so that they're not stacked on top of each other; which will make it difficult to pull apart when you're ready to assemble.)
For the Filling
- Add Ricotta, Mozzarella and grated Pecorino Romano cheeses to a medium bowl along with eggs, basil, parsley, garlic powder, Kosher salt and black pepper. Mix with a wooden spoon until smooth.
For the Assembly
- Preheat the oven to 350 degrees F; then add a thin layer of marinara sauce to the bottom of a 9"x13" baking dish.
- Lay out one shell at a time on a clean flat surface (cutting board is fine). Take approximately 3 tablespoons of the cheese mixture and place it in the center of the shell in a line. Fold over one half of the shell; then continue rolling to form a log. Place the manicotti in the baking dish. Repeat for all shells.
- Next, top with remaining sauce and sprinkle on the Mozzarella cheese. Bake for 20-25 minutes or until the cheese has melted.
Notes
Nutrition
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*Originally shared January 2012/Updated September 2021.
Carrie - ASassyRedhead.com says
Uh, did you say "try not to get intimidated" up there?
Sister, a mixing bowl intimidates me!!
And I love me some manicotti. Why can't you just be a neighbor?
LB @ Bullets And Biscuits says
Manicotti makes my heart go pitter patter! I love the stuff. I make it but with store bought shells. I've never seen an easy recipe for shells as yours. I think I may have to give is a whirl. Thanks for sharing!