These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills.                      &mdash;Sue Ann Bunt, Painted Post, New York


Homemade Manicotti

CREPE NOODLES:

all-purpose flour

milk

eggs

salt

FILLING:

ricotta cheese

Romano cheese

parsley

(26 ounces) meatless spaghetti sauce

cheese,

I couldn't find manicotti shells in the store this past year so finally decided to try this recipe.  It is amazing and while it does take a bit of time to make the noodles the flavor difference is incredible.    It is also much easier to put the filling in.  Thank you for sharing!

this is an excellent recipe.  I use 1/4 cup of crepe batter. I also use half ricotta and half cottage cheese which I whir in a food processor.  It just seems to make the filling creamier.

Simple yet so delicious. This was very yummy! Strongly recommend! Thank you

Very good! The kids and I loved it. My only complaint was that the batter for the 'noodles' was kind of thick and I had difficulty getting it to make thin noodles. Maybe I measured something incorrectly.  Update: made it again last night and had no trouble with the noodles at all! The little ones loved it, my picky 3 year old even licked his plate!

I've been making homemade manicotti for a few years now.  I always add a pinch of fresh grated nutmeg to the ricotta mix. It enhances the cheese soooo much. Annnd if you have gone to all the trouble to make your own crepes please do not cover it with jar sauce.

Excellent!  Easy crepe noodles.  I'm done with store bought.  I used ricotta and a béchamel sauce for the filling (I do the same for lasagna).  I did my own marinara sauce.  Beautiful, top notch recipe!  Thanks for putting this in my new rotation.  Keeper!!

I have been making this recipe since I received the actual magazine. I think that was about 20 years ago. 20 years ago I used jar sauce and it was still incredible! Now I’m older and make sauce so easily so I use homemade. This recipe is a keeeper!!

Are you freaking kidding me? You go through the process of making crepes and then you use a JAR of sauce?!?! Shame on you!

This recipe is so reminiscent  of my great Aunt's manicotti.. watching her & my mom standing over a griddle making the noodle crepes .I had not made them in years but enjoyed teaching my daughter how to do so..not only a great recipe but a wonderful walk down memory lane for me!

I was worried that making the crepes would be a pain, but they cooked so fast that it was no problem. Much less of a pain than having to roll out pasta dough! The batter did seem a little thick because I expected it to be more like making crepes, I was tempted to thin it but I didn't and they turned out perfectly. I added bacon, sauteed mushrooms, and lemon thyme to my ricotta mixture. Delicious!!

I have a similar recipe that I have made for the past 40 years handed down by my great grandmother, to my mother and now me.  Every time I make it gets rave reviews; if you feel it bland a little Italian parsley in the cheese goes a long way (leave the garlic out- that will diminish the cheese) your sauce should have a little garlic if you like. I found adding extra cheese like a Romano helps. I have also put some Italian sausage in the center of some. Better have a hearty sauce that stands up well to the cheese and bake in the sauce not covered with other cheese.You can add some mozzarella to the cheese mix also ? that works well. The key here is the crepe picks up the sauce flavor and carries it to the bite. Make a good homemade thick rich tomato & meat sauce. I always serve sausage and meat balls on the side.

Great recipe!  Yum!I'm always looking for meatless recipes that I can make for friends that don't eat meat.  This is a wonderful recipe for that.  I actually served sausage on the side for the meat-loving spouses.    It was a HIT.  And yes, it was very easy to make.The most time consuming part is making the crepe noodles...I think the crepe noodles can probably be made ahead of time and frozen for a quick and easy meal later.  I have frozen crepes in the past, between wax paper enclosing them in a ziplock.  They freeze well and defrost very quickly at room temp.Thanks for sharing this recipe, it's a keeper!

This is a recipe for "Crespelle" which are paper-thin pancakes, the Italian equivalent of France's crêpes, and like the French version, they can be either sweet or savory.  The sweet version, which can be served with the topping or filling of your choice: Nutella, dark melted chocolate, fresh fruit such as strawberries or bananas,...whatever you would like...To make this a savory version, you can use any number of fillings; a common one is spinach-and-ricotta, the same filling that would be used in spinach-and-ricotta lasagne or spinach-and-ricotta cannelloni.... the dish now has a certain aura of elegance to it, in the past crespelle were considered poor people's food.

fast easy and great tasting....my husband says they taste better than his Italian grandmother's manicotti!

As lovely and fancy as this was, it was so bland I just got bored eating it!  I did add plenty of garlic powder and dry Italian seasoning to the filling as recommended by someone else, but it wasn't enough.  I hate to say this as I cooked this for a meatless meal, but I'm cooking up a little mild Italian sausage right now to sprinkle over the top to salvage the left-overs!

I was in a bind and the store was out of stuffed shells, so I used this recipe instead. Delicious, but I did have to add a lot more milk to the pasta mixture. Everyone was very impressed (I served with homemade meat sauce).

It took a little patience to make the noodles as I haven't made crepes before.  After I got the hang of it - no problem.  The filling is quick, easy and very tasty.  I used a lower salt tomato sauce, light ricotta and did not add the cheese to the top to cut down on some of the salt.  It was delicious!

I thought this was very bland. If I ever make again, I would use a more flavorful sauce, and would definitely add some seasoning to the ricotta mixture.

This is my oldest sons birthday meal,,i have been making it for him since the issue came out :)     The crepe noodles are so light and amazing,,,,people will be astounded with your cooking abilities with this one, and you will be the only one to know how very easy it actually was :)    i triple this batch so there are plenty of leftovers :)

This is wonderful! The crepe noodles are so much better than the store-bought ones. This recipe is a keeper!

These were great! Will definitely make again.

homemade manicotti

Prep Time: 1 hours, 10 minutes

Cook Time: 40 minutes

Total: 1 hours, 50 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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