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There are two types of stuffed manicotti in the world. One is made with large tubular dried pasta, and the other uses a thin crepe (crespelle in Italian) instead. Both are filled before baking. This recipe is the second kind, and the delicate crepes deliver a lightness that you just don’t get from baked pasta. That said, it’s a process, so do what Brad does: “Double the recipe and freeze one of the trays. Trust me.” And here's why he calls this manicotti the greatest recipe of all time!


Crepe Batter

  • 1¼ cups all-purpose flour
  • Nonstick vegetable oil spray

Filling and Assembly

  • 2 large egg yolks, beaten to blend
  • 8 ounces mozzarella, grated
  • 1 ounce Parmesan, grated, plus more for serving
  • Kosher salt, freshly ground pepper
  • 2 10-ounce frozen chopped spinach, thawed, drained (optional)

Recipe Preparation

Crepe Batter

  • Using an electric mixer on high speed, beat eggs in a large bowl until light, airy, pale in color, and can nearly hold peaks, 6–8 minutes.

  • Reduce mixer speed to low. Gradually add flour and salt, beating well between additions, until no clumps of flour remain. With mixer speed on low, slowly pour in 1½ cups water and continue to beat until well incorporated. Cover and let dough rest at least 2 hours (this gives the flour time to hydrate and results in a smoother finished texture).

  • Heat a small nonstick skillet over medium and spray with nonstick spray. Pour 2 Tbsp. batter into skillet and cook, swirling skillet constantly to encourage crepe to form a nice, round shape, until set, 15–20 seconds. Tap out crepe onto a clean towel; gently flatten any creases. Repeat with remaining batter; if possible, do not to stack crepes.

  • Do Ahead: Dough can be made 1 day ahead; keep covered and chill.

Filling and Assembly

  • Preheat oven to 350°. Mix egg yolks, ricotta, mozzarella, and Parmesan in a large bowl; season with salt and pepper. Squeeze out excess liquid from spinach, if using, and add to egg mixture; toss to coat.

  • Spread 1 cup sauce in a 13x9" baking pan. Working one at a time, spoon 2 Tbsp. filling in center of crepe. Spread filling all the way to the ends. Roll up crepe, then flatten slightly with your hands. Transfer seam side down to prepared dish. Working in batches if needed, repeat with remaining crepes and filling, leaving a small gap in between each. Top with sauce and cover with foil. Bake manicotti until cheese is melted and sauce is bubbling, 35–45 minutes. Let manicotti cool slightly in pan to set, about 15 minutes. Top with Parmesan and pepper before serving.

  • Do Ahead: Filling can be made 1 day ahead; cover and chill. Manicotti can be made 1 month ahead; transfer to airtight containers or freezer bags and freeze.

Reviews SectionEasy AF, fun to make and delicious. I’ve made this recipe a few times and it always turns out perfectly. I use two pans and more sauce than called for.Made it for my fuckhead brother Michael who hates manicotti and even he liked it. This is a good formula to follow.cornontheCOBMinnesota03/24/20This is the second time I have made this and it is incredible! I love you Brad! It says that it makes 24 so that is about 3 pans. I didn’t make my own ricotta but used a whole milk basket ricotta that is very creamy. I made my own marinara sauce with pancetta so it wasn’t totally vegetarian. I filled the manicotti and put them on a baking sheet so I knew exactly how many I had before I put then in the pans. There were exactly 24 and the perfect amount of filling! Thinking about making this for Christmas Eve.AnonymousSebastopol, CA11/21/19This is a fabulous recipe, it reminds me of my old Italian neighbours dish. It’s delicate and soft in the mouth, lighter than stuffed pasta tubes for sure. Everyone raved about it for days after!I found it easier to break it down into tasks; I made the batter the night before, made the crepes in the morning (it took close to an hour to make all of them) then put it all together in the afternoon. I’m making the manicotti tomorrow and freezing them so that I can have them again whenever I please 😃I used a stand mixer the first time, this time I used a blender, I don’t think it’ll have any effect on the crepes at all and it was much easier.AnonymousJohnson City TN09/26/19Yummmm! This turned out great! Very fun Sunday afternoon project. I do think the recipe is missing a few details that might be helpful: 1) I used a stand mixer for the crepe dough and had to switch to the whisk attachment to get the eggs to the right consistency. If you use a hand mixer that would probably work even better. 2) I used about a quarter cup of filling for each manicotti and finished it right when I ran out of crepes. Use more than 2 tablespoons! 3) There is no way you can fit all of the manicotti in one pan unless you layer them, which I don’t think you’re supposed to do. I ended up using three different pans and ran out of tomato sauce, so you might want to make a lot of sauce.Really loved this recipe. Much simpler way to make homemade pasta.This was not only a delicious recipe, I loved making it with my kids. The "crepes" were easy (easier IMO than rolling pasta dough by hand) and very light and tasty. And the fact that it's a family heirloom recipe - hey, we're probably all related if we go far enough back on the family tree - makes it even more special. Thanks for sharing.Instead of AP Flour, sub nice golden durum wheat flour for a stronger chew and taste. Semolina flour is another name although straight Semolina used for dried pasta making is courser grind, both will work given enough time to rehydrate the coarser Semolina grains. I like to ferment the crepe batter overnight so that the crepes have a sour taste.

Watch the video: Italian Grandma Makes Manicotti (May 2022).