Traditional Manicotti

posted in: Recipes 0

Last year I posted a recipe on manicotti, using homemade pasta to make the dish. Traditionally, the manicotti are made with crepes, a lighter and more delicate vessel. So, as I mentioned I would do back then, I’m posting the traditional version of the dish. I’m taking it a step further and making my own ricotta (I hate store bought because it’s too grainy) which adds a smooth and creamy texture to the dish.

Traditional Manicotti

Prep Time15 mins
Cook Time35 mins
Ricotta10 hrs
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 771kcal



  • 2.5 Cups Flour
  • 1 Cup Milk
  • 1 Cup Water
  • 3 Tablespoons Butter
  • 1 Teaspoon Salt
  • 4 Eggs


  • 1 Cup Milk
  • 1/4 Cup Heavy cream
  • ½ T Salt
  • 1 TB Lemon juice
  • ¾ Cup Mozzarella
  • ¾ Cup Parmesan
  • ½ T Salt


  • 1 ½ Cup Marinara
  • ¾ Cup Mozzarella


Making the Ricotta

  • In a pot over medium heat, add milk and heavy cream. Cook for about 15 minutes, stirring occasionally.
  • Add salt and stir to combine, then add lemon juice. Stir for a couple minutes while the curds form.
  • Dampen some cheese cloth and place in a strainer. Pour the cheese into the cheese cloth, straining out the liquid.
  • Place the strainer over a bowl, cover with plastic wrap and place in the fridge for anywhere from 10 hour (for a creamier ricotta) to 24 hours (for a firmer cheese.) I typically do the cheese in the morning, so it’s somewhere in the middle.

Making the Crepes

  • Add batter ingredients to the blender and mix well. Some people say to mix the eggs and flour together first, but when my kids start screaming for food, nah, I just dump.
  • Heat a medium sized pan over medium and spray with a little cooking oil. I've found that after you spray the pan for the first crepe, you don't need to spray again. But that first time, definitely spray. Spoon some batter (about 1/3 cup) onto the pan and twirl so that the batter coats the bottom.
  • Wait until it doesn’t look “wet” anymore, about 2 minutes, and then flip.
  • After another 1 minute, slide off onto a plate and the repeat until you have a stack of about 12.


  • In a bowl, mix the ricotta, mozzarella, parmesan and salt.
  • In a large baking dish, such as a lasagna tray, spread a very thin amount of marinara on the bottom. This will help prevent your manicotti from sticking. you can also use long individual serving dishes.
  • To assemble the manicotti, fill each crepe with a line of the cheese filling and then roll the pasta into a log. Place each manicotti in the baking dish. Continue making your manicotti until your lasagna tray is filled.
  • Cover manicotti with a little bit of sauce and then sprinkle on a little bit of mozzarella cheese. Bake in the oven for 15-20 minutes until the cheese melts. If you want your cheese a little brown turn on the broiler and let cook for an additional 6 minutes or until the appropriate Char is achieved.
  • That's it! Enjoy!


Calories: 771kcal | Carbohydrates: 73g | Protein: 35g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 265mg | Sodium: 3571mg | Potassium: 670mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1744IU | Vitamin C: 8mg | Calcium: 632mg | Iron: 6mg




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