Holiday Indulgences · Kid-Approved
Fresh Manicotti (Homemade Crespelle)
Nonna-style manicotti made with tender homemade crepes instead of boxed shells, filled with creamy ricotta and baked in marinara. Serving is 2 manicotti.
Diet swaps
- Gluten-free: Use a gluten-free flour blend (or cornstarch to thicken).
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 cup Flour
- 3 Large eggs (crepes)
- 1 1/4 cups 2% milk
- 1 tbsp Butter (for the pan)
- 2 lb Part-skim ricotta
- 1 1/2 cups Shredded part-skim mozzarella (divided)
- 1/2 cup Grated Parmesan
- 1 Large egg (filling)
- 1/4 cup Fresh parsley
- 3 cups Marinara sauce
Directions
- Whisk flour, 3 eggs, milk and a pinch of salt until smooth; rest 15 minutes.
- Cook 12 thin crepes in a lightly buttered 8-inch skillet, about 30 seconds per side.
- Mix ricotta, 1 cup mozzarella, Parmesan, 1 egg and parsley. Spoon onto each crepe and roll up.
- Spread 1 cup marinara in a baking dish, add the manicotti seam-side down, top with remaining sauce and mozzarella. Bake at 375°F for 30 minutes.
Calorie breakdown
Per 2 manicotti: crepes 153 · ricotta 228 · mozzarella 80 · Parmesan 36 · marinara 60 · egg 12
💡 Lighter tip: Serve 1 manicotti with a big green salad, about 280 calories.
Helpful for this recipe
8-inch crepe panShop on Amazon →Ceramic baking dishShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →