Total Time:
1 hr 10 min
20 min
50 min

6 servings

  • Manicotti:
  • 2 to 3 cups tomato sauce
  • 1 pound ricotta
  • 1 egg
  • Salt and pepper, to taste
  • 1 1/2 pounds mozzarella
  • Crepes:
  • 1 cup of cold water
  • 3 large eggs
  • 1 cup all-purpose flour
  • Preheat oven to 350 degrees. Layer a large ovenproof baking dish with about 1/4 of the tomato sauce. In a medium bowl mix the ricotta with the egg, salt, and pepper. Spread the ricotta on the crepe in a straight line, fold edges of crepes over. Place in pan, flap side up. Put a thin slice of mozzarella on each manicotti. Pour tomato sauce over all. Bake at 375 degrees for 30 minutes. Serve.

  • In a medium bowl whisk eggs and water until smooth. Add flour, 1/4 cup at a time, and stir until smooth. Heat 6-inch skillet on medium heat. Grease skillet lightly. Ladle about 3 tablespoons of batter in skillet and spread it around. Cook until firm, but not brown. Flip crepes out and cool on a paper towel.

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4.5 4
The argument of "crespelle" vs "manicotti" is possible regional.  I grew up in a fully Italian household. Both sets of grandparents from a small town in Bari.  To me, manicotti is the filled crepes we see here and the tubular ones are "cannelloni" .   Yes, time consuming but nevertheless fabulous.   By this way, my grandmothers and mother did not measure as we do today.  My recipe for manicotti shells include "...two glasses of flour..."  item not reviewed by moderator and published
I'm sure SuePa was using the more familiar term so as not to confuse the masses... item not reviewed by moderator and published
manicotti or crespelle or whatever a little time-consuming, but well worth the effort! item not reviewed by moderator and published
When you make the crepes & fill them with the ricotta mixture, it is called Crespelle. Manicotti is the tubular pasta that you find dried in markets, that you also fill with the ricotta. I learned this from my friend Renowned Chef Rino Balzano, who came to my home while I was making the crepes for my "Manicotti", at which time he corrected me & told me "You're not making Manicotti your making Crespelle, you shoulda knowa that!!!!! Thought I would share this info with you. Ciao, Deborah Bertonazzi item not reviewed by moderator and published

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Swiss Chard and Sweet Pea Manicotti (Winter)

Recipe courtesy of Giada De Laurentiis