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Keeping Family Traditions Alive

The thing I love most about sharing food is keeping my family traditions alive through recipes like my Mama’s Rice Balls, my Mother in Law’s Focaccia and today, a family favorite (on both sides) homemade manicotti. Not only is each recipe special because it has been handed down to me, but because they all come with a special story/memory that I get to share with you. In a way it’s like writing a book of family history through the eyes of food.  I feel like when I share a recipe from my childhood or one from my husband’s childhood, it keeps the voice of our mothers’ and ancestors alive. And once you’ve tried these homemade manicotti crepes, you’ll see why this is a recipe story worth telling.

I’ve been in love with manicotti crepes since the beginning of time (at least my beginning in time).  My mother used make them for every special occasion and holiday that she hosted.  I remember her sitting down in the kitchen with this little gadget that she would pour and swirl the batter on until they formed the flattest most delicate little crepe you ever did see.  She would make so many, usually a few days in advance and then when she was ready to bake them she would fill them with this ricotta and mozzarella cheese mixture, roll them up, cover them in Sauce (a.k.a gravy) and pop them in the oven until ready to serve.

Homemade Manicotti

Making Homemade Manicotti is NOT as difficult as you might think 

At first glance manicotti crepes can look very intimidating and difficult to make but I promise you, with just a few practice crepes you’ll get into a rhythm and be pro in no time. I use a 9″ non stick skillet and spray it with a little olive oil.  I usually lose the first few until I get into the groove.  You don’t want the crepe batter to be too thick either, it should be thinner than traditional pancake batter and spread out onto the pan quickly as you swirl it around. Once the crepe sets you can gently flip it over for a minute and then set them aside to cool.

                        PRO TIP: Invest in a good non stick skillet and deep baking dish (in case you need to layer manicotti) for this recipe.

The next steps couldn’t be any easier. Mix together the ricotta cheese, diced mozzarella, grated parmesan cheese, eggs and parsley and begin to fill the crepes, roll em’ up and drop them into a baking dish that has been filled with a little tomato sauce.  When the crepes are all nestled together in the baking dish they get covered with more sauce, grated parmesan and mozzarella cheese.  Covered in foil, the manicotti bake in the oven for about a half hour.  Then the foil is carefully removed and the manicotti bake uncovered until the ricotta filling is cooked through and the crepes begin to puff up a bit.  It usually takes about 25 minutes in my oven.

PRO TIP: use a thicker ricotta cheese without a lot of water (if possible).  If your ricotta cheese is watery simply strain it over night to get rid of the extra moisture.  You can place a strainer over a bowl, line it with cheesecloth , then pour the ricotta into the strainer and let that sit over night in the fridge to drain.

Manicotti Crepes

A note about the Sauce: 

This recipe calls for 1 batch of my San Marzano Tomato Sauce which I make with about 64oz of San Marzano Tomatoes that have been pureed/blended. I do not have any experience with jarred sauce but do not see why you could not use it in this recipe.  The only caution I would use is that when using a jarred sauce, make sure it is as simple and basic as possible.  I apologize I am not much help in jarred sauce department.

Mangia and enjoy

Growing up these light and fluffy Manicotti Crepes could always be found on our special occasion table.  Although I am not sure if I make them as well as my Mother and Mother in Law, they always bring me back to those special moments in time with my Mom in the kitchen and all the LOVE she put into any meal. Even though I was usually too busy to want to learn at the time, I bet she would surprised to know how much I actually learned from her by just standing around watching. And I know she never could have imagined that the love she shared with us in her kitchen would one day be extended to all of you.  Whenever I make this recipe, any of my mother’s dishes really, I treasure that reminiscent feeling of unconditional love and warmth that can only come from my Mother’s kitchen.

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Authentic Italian Manicotti


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Homemade Manicotti Crepes

Light and fluffy manicotti crepes filled with a ricotta cheese mixture, baked in a simple san marzano sauce.
Course Main Dish
Cuisine Italian
Servings 14 Crepes


  • 1 cup milk
  • 1/2 cup water more if needed - add gradually
  • 1 cup flour sifted
  • pinch salt
  • 6 large eggs divided (4+2)
  • 3 cups ricotta cheese Drained of all water
  • 3/4 pound Low moisture Mozzarella Cheese Diced
  • 1/4 pound Low moisture Mozzarella Cheese Shredded
  • 1 cup Parmesan cheese grated
  • Handfull Fresh Italian Parsley chopped
  • 1 Batch Simple San Marzano Sauce recipe link below


Making the Crepes

  • Beat 4 eggs, add milk, water and flour In thirds... mixing well in between each addition. Heat an 8" non stick pan with cooking spray. Pour Manicotti batter into the pan and swirl until set. Flip over if desired for a few seconds and then transfer to a plate.

Preparing the Manicotti

  • Preheat oven to 375 F. Prepare/warm the sauce. In a large mixing bowl combine the ricotta cheese, diced mozzarella, grated parmesan, parsley, and 2 eggs together.
  • Lay Manicotti Crepes on a flat dish, scoop a heaping tablespoon of Ricotta filling into the crepe, spread around using the back of a spoon 1/2 way up the crepe-leave about a 1/2" on the sides. Carefully roll up abou the crepes 3 times while gently pressing down and pushing the filling out towards the sides.
  • Put about 2 cups of basic San Marzano sauce into the bottom of a baking dish. Add a little water and swirl around. Lay the finished Manicotti, folded side down, into the pan. Repeat until done. Cover the manicotti with sauce, sprinkle more grated parmesan cheese on top and the shredded mozzarella. Cover with foil and bake for 30 minutes.
  • Carefully remove tray after 30 minutes. Remove foil and place back into the oven (middle-rack) and continue to cook until cheese filling is cooked through and the crepes begin to puff up a bit. Approximately 25 minutes.


Simple San marzano Tomato Sauce RECIPE
Tried this recipe?Let us know how it was!