Manicotti (with video)
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Pasta Dishes and Sauces


1 Cup Water
1 Cup Flour
3-4 Eggs

Cheese Mixture

32 Ounces Ricotta
2 Eggs
3/4 teaspoon Ground Black Pepper
1-1/2 Pinches Kosher Salt
1/2 Cup Parmesan, freshly grated
1 Small Ball Mozzarella, packed in water, preferably buffalo mozzarella
2 Tablespoons Fresh Parsley, chopped

Marinara Sauce (See separate recipe)


Preheat the oven to 350 degrees Fahrenheit

To make the Cheese Mixture:

Mix all Cheese Mixture ingredients together and place in refrigerator until crepes have been made and ready to stuff.

To Make Crepes:

Mix water and flour in a large bowl until there aren’t any lumps. Slightly beat eggs in another bowl and then incorporate into the water/flour mixture until smooth.

Heat a griddle or non-stick skillet on high. When griddle or skillet is hot, place 1/2 a ladle of crepe mixture on the surface and create a round pancake shaped crepe using the ladle. Once bubbles start forming carefully flip the crepe and cook briefly on the other side, about 30 seconds remove and repeat placing wax paper in between the crepes. Put a kitchen towel over the stack of crepes while making the rest to keep them from drying out. If using a griddle, you can make 5-6 crepes at a time.


When all the crepes are done, place about a tablespoon of the cheese mixture in the center of a crepe and spread across the diameter of the crepe, fold one end over and carefully roll the crepe. Put a small layer of the marinara sauce on the bottom of a casserole dish and then place the rolled crepe into the dish and once they are all rolled and in the dish cover with the marinara sauce. Bake in the preheated oven for 30 minutes or until heated through.


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