You’ll love this three cheese manicotti crepe recipe if you enjoy tender Italian comfort food without the hassle of stuffing dry pasta shells. These soft homemade crepes are filled with creamy whole milk ricotta, grated Parmesan or Romano cheese, fresh mozzarella, parsley, and simple seasonings, then baked with marinara sauce until warm and delicious.
The best part of this no-boil manicotti recipe is how easy it is to assemble. Instead of boiling manicotti shells and carefully filling them, you make thin Italian-style crepes, spoon the cheese filling into the center, roll them up, and bake them in sauce.
This dish is a wonderful choice for family dinners, holiday meals, Christmas Eve dinner, or any gathering where you want a make-ahead Italian entrée. Serve these three cheese manicotti crepes with a crisp green salad and extra marinara sauce on the side for a simple, satisfying meal.
Crepe batter ingredients and utensils
- A large or small nonstick skillet
- A light coating of spray oil
- A 1/4 cup measuring cup with a pour spout
- 1 1/2 cups all-purpose flour
- 1 1/2 cups milk
- 3 large eggs, lightly beaten
- Salt
Manicotti crepe filling ingredients
- Ricotta cheese, preferably whole milk ricotta
- Grated Romano cheese or Parmesan cheese
- One 8-ounce ball of fresh mozzarella cheese, shredded
- Fresh parsley, curly or flat-leaf Italian parsley
- One large egg, lightly beaten
- Garlic powder or fresh minced garlic
- Salt and black pepper
- 2 cups of your favorite Italian sauce or marinara sauce
Yield
This recipe makes about 10 to 12 crepes, depending on the size of your skillet and how much batter you use for each one. You may have a small amount of filling left over. If you are cooking for a larger group, double both the crepe batter and the filling.
How to make Manicotti crepes
These homemade Italian manicotti crepes taste especially good with a simple marinara sauce. Use about 2 cups of prepared homemade sauce or a high-quality jarred marinara. The sauce helps keep the crepes moist while they bake and adds classic Italian flavor to the finished dish.
- In a medium or large mixing bowl, combine the ricotta cheese, grated Romano or Parmesan cheese, shredded mozzarella, one lightly beaten egg, finely chopped parsley, garlic powder, salt, and a small amount of black pepper. Stir until the filling is evenly mixed, then set it aside at room temperature while you make the crepes.
Make the crepes
- Lightly beat the eggs. In a separate mixing bowl, combine the flour, milk, eggs, and salt. Whisk until the batter is smooth. Let the batter rest briefly while the skillet heats.
- Place a nonstick skillet over medium to medium-high heat. Lightly coat the pan with spray oil.
- Pour 1/4 cup of batter into the center of the skillet. Lift the skillet and gently rotate it from side to side until the batter spreads into a thin circle, about 5 to 6 inches wide.
- Return the skillet to the heat and cook the crepe for 1 to 2 minutes. There is no need to flip it. The crepe is ready when the batter looks opaque and lightly golden.
- Use a dry spatula to gently loosen and remove the crepe, or tilt the skillet and let it slide onto a plate.
- Repeat with the remaining batter, stacking the cooked crepes on a flat plate as you work.
Recipe Tips
If this is your first time making Italian crepes, do not worry if the first one or two are not perfect. Once you get used to swirling the batter and watching the cooking time, the process becomes much easier.
- If the edges brown too quickly, reduce the heat to medium.
- Do not use wax paper between cooked crepes because they may stick. Use parchment paper or stack the crepes directly on top of one another.
- When covering the baking dish with foil, tent it slightly so it does not touch the cheese topping.
- A light coating of spray oil can help the crepes release cleanly from the pan.
Assemble the manicotti crepe
- Pour about half of the marinara sauce into the bottom of a 9 x 13-inch oven-safe casserole dish.
- Place one crepe on a flat surface and spoon about 3 tablespoons of ricotta filling down the center.
- Gently roll the crepe into a cylinder, leaving the ends open.
- Place the filled crepe seam side down in the sauce-lined baking dish. Repeat with the remaining crepes and filling, arranging them close together in the pan.
- Drizzle the remaining sauce over the rolled crepes.
- Sprinkle with a little extra shredded mozzarella and grated Romano or Parmesan cheese.
- Cover loosely with foil and bake on the middle rack in a 350°F oven for about 20 to 25 minutes, or until the filling is warm throughout.
- Remove from the oven and let the manicotti crepes rest for a few minutes before serving. Garnish with fresh parsley or basil if desired.
Make ahead and storage
You can assemble this dish ahead of time and store it, cooked or uncooked, covered with foil in the refrigerator for up to three days. Before baking, let the dish sit at room temperature for a short time, then bake it covered in a 350°F oven on the middle rack for about 20 to 25 minutes, or until the manicotti crepes are heated through.
The crepes can also be prepared in advance. Stack them flat with parchment paper between each crepe, place them in an airtight bag or container, and refrigerate for up to three days. Let them come to room temperature before filling and rolling. The ricotta filling may also be made ahead and stored in an airtight container in the refrigerator.
Once you learn the simple crepe-making technique, this three cheese manicotti crepe recipe comes together quickly. It is elegant enough for a special occasion but easy enough to make for a cozy family dinner.
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Three Cheese Manicotti Crepe Recipe
Equipment
-
Nonstick skillet
-
Spray oil
-
1/4 cup measuring cup with a pour spout
Ingredients
Crepe Batter Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups milk, whole or 2%
- 3 large eggs, lightly beaten
- 1/2 teaspoon table salt
Crepe Filling Ingredients
- 2 1/2 cups whole milk ricotta cheese
- 1 cup grated Parmesan or Romano cheese
- 1 8-ounce ball fresh mozzarella cheese, grated
- 1 large egg, lightly beaten
- 1/4 cup fresh parsley, or 1 1/2 tablespoons dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Marinara Sauce
- 2 cups prepared homemade marinara sauce or high-quality jarred pasta sauce
Instructions
Make the Filling
- In a large mixing bowl, combine the ricotta, Parmesan or Romano cheese, grated mozzarella, egg, parsley, garlic powder, and salt. Mix well and set aside.
Make the Crepes
- In a separate bowl, whisk together the flour, milk, lightly beaten eggs, and salt until smooth.
- Heat a nonstick skillet over medium heat and lightly coat it with spray oil.
- Pour 1/4 cup of batter into the center of the skillet. Lift and rotate the pan until the batter forms a thin 5 to 6-inch circle.
- Cook for 1 to 2 minutes without flipping. The crepe is done when it turns opaque and releases easily from the pan.
- Transfer the crepe to a plate and repeat with the remaining batter.
Assemble the Manicotti Crepes
- Spread about 1 cup of marinara sauce over the bottom of a 9 x 13-inch baking dish.
- Spoon about 3 tablespoons of filling down the center of each crepe. Roll gently into a cylinder, leaving the ends open.
- Place each filled crepe seam side down in the baking dish, arranging them close together.
- Spoon the remaining sauce over the crepes and top with extra grated cheese if desired.
- Cover loosely with foil and bake at 350°F for about 25 minutes, or until heated through.
Notes
The first few crepes may not look perfect, and that is normal. If the edges brown too fast, lower the heat slightly. Do not press the foil directly onto the manicotti before baking, or the cheese may stick when the foil is removed.
For make-ahead preparation, store cooked crepes flat with parchment paper between them. Refrigerate the crepes and filling separately for up to three days, then bring them to room temperature before assembling and baking.