Homemade Manicotti

Name: Homemade Manicotti with Ricotta Filling
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 5 large eggs; 1 cup water; 1 pinch salt; 1 cup all-purpose flour; 1 tbsp cooking oil, for pan; 2 lbs ricotta cheese; 2 large eggs, beaten; 1/2 cup grated Parmesan cheese; 1/2 cup shredded mozzarella cheese; 24 oz tomato sauce; 1/4 cup grated Parmesan cheese, for topping

Homemade manicotti features delicate, crepe-like shells made from a simple egg and flour batter, filled with a creamy ricotta and cheese mixture, and baked in rich tomato sauce. This from-scratch approach delivers tender shells that are impossible to find in store-bought versions.

🌍Italian-American 🏷️Manicotti 🏷️Homemade pasta 🏷️Italian 🏷️Baked pasta Ricotta cheese

🏷️

🏷️Comfort food

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TikTok

Total

1h

Servings

6

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

5 large eggs
1 cup water
1 pinch salt
1 cup all-purpose flour
1 tbsp cooking oil, for pan
2 lbs ricotta cheese
2 large eggs, beaten
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
24 oz tomato sauce
1/4 cup grated Parmesan cheese, for topping

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Instructions

1
In a large bowl, whisk together 5 eggs, 1 cup of water, and a pinch of salt.
2
Slowly incorporate 1 cup of flour, whisking continuously until the batter is smooth.
3
Heat a small, lightly oiled skillet over medium heat.
4
Pour one spoonful of batter into the hot pan and swirl it around to form a thin crepe.
5
Cook for about 30-60 seconds, or until the batter is dry and set. Do not flip. Loosen the edges with a fork and slide the crepe onto a plate.
6
Repeat the process with the remaining batter, stacking the finished crepes on the plate.
7
To make the filling, combine the ricotta cheese, 2 beaten eggs, 1/2 cup of grated Parmesan, and shredded mozzarella in a bowl. Mix until well combined.
8
Place one crepe on a flat surface, add a spoonful of the ricotta filling in a line down the center, and roll it up.
9
Spread a layer of tomato sauce on the bottom of a baking dish.
10
Arrange the filled manicotti seam-side down in the prepared baking dish.
11
Top the manicotti with the remaining tomato sauce and sprinkle with 1/4 cup of grated Parmesan cheese.
12
Bake in a preheated oven at 350°F (175°C) for 25 minutes.
13
Let cool slightly before serving.

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Tips & Notes

Pro tips

Let the crepe batter rest for 10–15 minutes after blending to allow the flour to fully hydrate; this yields thinner, more tender shells.
Use medium to medium-high heat and oil the pan between each crepe to prevent sticking and ensure even, light browning.
Fill shells while they are still warm and pliable for easier rolling; work quickly and gently to avoid tears.
Spread a thin layer of tomato sauce on the baking dish bottom before adding manicotti to prevent sticking and ensure even sauce coverage underneath.

Substitutions

All-purpose flour → whole wheat flour (use 3/4 cup flour + 1/4 cup whole wheat for a nuttier flavor; batter may be slightly thicker)
Ricotta cheese → cottage cheese (blend until smooth; texture will be slightly less creamy)
Parmesan cheese → Pecorino Romano (sharper, more peppery taste; use same amount)

Storage & make-ahead

Refrigerate assembled manicotti covered for up to 3 days before baking, or freeze unbaked for up to 2 months. Reheat baked manicotti covered at 350°F for 15–20 minutes until warmed through.

Equipment

8-inch non-stick skillet or crêpe pan · thin silicone spatula or rubber spatula

Common Questions

Can I make the manicotti shells ahead of time?

Yes. Cook the crepes, let them cool completely, then stack them with parchment paper between each one. Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 1 month.

Why are my manicotti shells tearing or sticking?

Make sure your pan is properly oiled and the heat is medium to medium-high. Use a thin spatula to loosen the edges gently before flipping. If batter sticks, wipe the pan lightly with an oiled paper towel between crepes.

Can I use store-bought manicotti tubes instead?

Yes, but the texture will be noticeably different—homemade shells are more delicate and tender. Follow the tube package directions for boiling, then fill and bake as directed.

How do I know when the manicotti is fully baked?

Bake until the tomato sauce is bubbling at the edges and the cheese filling is hot throughout, about 25–30 minutes. If the top is browning too quickly, cover loosely with foil.

Can I freeze the assembled manicotti before baking?

Yes. Assemble, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Bake from frozen, adding 10–15 minutes to the baking time, covered with foil.