Manicotti Shells

Making manicotti shells at home doesn’t necessarily mean it’s time to break out the pasta machine. This version of manicotti is made using crespelle, or Italian crepes. The process is similar to that of making sweet crepes or pancakes, as it involves cooking the thin, egg-based batter on a hot pan. After adding a ricotta and parsley filling and nestling them into a baking dish with tomato sauce, the crespelle begin to more closely resemble the casserole of store-bought manicotti you may recognize. Once baked, crespelle manicotti shells have a soft, luscious texture that’s much more delicate than the pasta version. They cradle the filling tenderly, almost like a savory blintz.

Once you get this base recipe down, you can use it in place of store-bought manicotti pasta in any of our favorite manicotti recipes.

What are manicotti?

In most Italian-American recipes, manicotti are a large type of extruded pasta, similar to cannelloni. They have a ridged tube shape like a piece of large penne, and they’re almost always stuffed with a filling of meat, cheese or vegetables and baked in a casserole with a sauce of some kind. The word manicotti comes from the Italian word manica, which means “sleeve.”

The dish manicotti, however, is different from the pasta shape manicotti and can be made using sheets of a fresh pasta or, as in this recipe, crespelle, Italian crepes or very thin, eggy pancakes.

Ingredients for Manicotti Shells

• All-purpose flour: We make crespelle manicotti shells using versatile all-purpose flour. If you have 00 flour on hand, you’re welcome to use that instead.
• Milk: Milk is the main liquid in the batter for the crespelle manicotti shells. We call for whole milk in this case. You can use a milk with less fat, but your manicotti shells will be a little leaner as a result and may be more prone to tearing.
• Eggs: Beaten eggs are the key ingredient that contribute structural integrity to the batter for manicotti shells. They bind the mixture and work with the gluten in the flour to give the crepes stretch and flexibility. Another egg in the cheese mixture helps bind the filling together as the manicotti bakes.
• Cheese: A combination of cheeses—fresh ricotta and Romano—acts as the manicotti filling. Extra Romano sprinkled on top melts into gooey strands in the oven. Using whole milk ricotta will give the manicotti the most luscious texture.
• Parsley: Finely chopped parsley peppers the cheese filling of the manicotti with cheerful green flecks and adds a pleasant freshness to complement its rich flavor.
• Spaghetti sauce: The sweet and tart flavor of tomato sauce acts as a counterpoint to the creamy filling in these stuffed manicotti shells. You can use your favorite jarred spaghetti sauce or make homemade marinara.

Directions 

Step 1: Mix the batter

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Place the flour in a bowl, then whisk in the milk, eggs and salt until smooth. Let the batter rest for at least five minutes.

Step 2: Make the crepes

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Heat a lightly greased 8-inch skillet, then pour about 2 tablespoons of batter into the center. Spread the batter into a 5-inch circle. Cook the crepe over medium heat until set, but do not brown or turn it. Repeat with the remaining batter, making 18 crepes. Stack the cooled crepes with waxed paper in between, and set them aside.

Step 3: Make the filling

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In a small bowl, combine the ricotta and Romano cheeses, egg and parsley.

Step 4: Fill and assemble the manicotti

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Preheat the oven to 350°F. Spoon 3 to 4 tablespoons of filling down the center of each crepe, and roll them up. Pour half the spaghetti sauce into an ungreased 13×9-inch baking dish. Place the crepes, seam side down, over the sauce, then pour the remaining sauce on top.

Step 5: Bake the manicotti

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Cover the pan and bake for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese, if desired.

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Manicotti Shell Variations

• Swap out the sauce: The simplicity of a meatless spaghetti sauce is a great contrast to the rich cheese filling, but these manicotti would be equally delicious with tomato and cream-based vodka sauce or a spicy tomato sauce like this arrabbiata sauce. Need more inspiration? Check out our ultimate guide to pasta sauce.
• Add meat: Add shredded cooked chicken or cooked sausage crumbles to the filling mixture. If you do add meat, make sure it’s cooked to a safe temperature before adding it to your manicotti shells, as the casserole doesn’t bake for long enough to guarantee that raw meat will cook sufficiently.
• Toss in some veggies: Add finely diced, sauteed broccoli, zucchini or yellow squash, or cooked greens to the cheese filling. Saute them first with a little garlic, to drive off any excess moisture, otherwise your manicotti shells might get soggy.
• Add a little garlic: Add a few cloves of chopped fresh garlic or roasted garlic cloves to the filling mixture.

How to Store Manicotti Shells

Store leftover filled and baked manicotti shells in an airtight container in the refrigerator for up to five days. Reheat the dish, covered, in a 350° oven or in the microwave.

Can you freeze manicotti shells?

Unfilled crespelle or manicotti shells can be stored in the freezer for up to four months. Layer them with parchment or waxed paper before storing them in a freezer bag or airtight container. Allow them to thaw in the refrigerator overnight before using them, otherwise they may tear as you try to separate them.

You can also freeze the entire pan of filled manicotti shells once assembled but before baking, for up to two months. To prep it for eating later, partially thaw it in the refrigerator overnight. Remove it from the fridge 30 minutes before baking, then bake as directed, increasing the time as needed until a thermometer inserted in the center reads 165°.

Can you make this manicotti shells recipe ahead of time?

The manicotti shells can be made ahead of time and kept in the refrigerator until you’re ready to assemble the casserole. Cook the crespelle, let them cool, then stack them with a layer of parchment or waxed paper between each one.

Manicotti Shell Tips

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Do you need to let the batter for manicotti shells rest?

Yes, you should always let crepe and pancake batter rest. Resting the batter for at least five minutes before beginning to cook your first manicotti shell will allow the flour to hydrate and helps relax any gluten developed during the step of mixing the batter, which will result in the most tender crepes. If you have the time, let the batter rest for as long as an hour in the refrigerator!

What’s the best pan for cooking manicotti shells?

A crepe pan, which has low sides and a modest diameter, is an ideal tool for making crespelle manicotti shells. But any small nonstick skillet will work.

Should you grease the pan for cooking manicotti shells?

Depending on the type of pan you use, you may not need to grease the pan, but if your first couple of manicotti shells stick, spray a paper towel with cooking spray and then use it to wipe the pan. If you spray the pan directly, the oil may not be as evenly distributed.