Perfect Manicotti
- PREP 15min
- COOK 45min
- TOTAL 1hrs
This manicotti recipe is amazing and, honestly, the best I’ve made! We use homemade crespelle (Italian crêpes), which are sturdy enough for the cheese filling but delicate enough to keep this dish light on its feet. If you are in a hurry, feel free to use store-bought manicotti shells. I’ve included tips for using them below the recipe.
You Will Need
Manicotti
10 homemade Italian crespelle, recipe below, see tips for store-bought manicotti shells
4 cups (100g) fresh spinach, packed
1/2 tablespoon olive oil
1 (16oz) container cottage cheese (4% fat), 1 ¾ cups
1 ½ cups (170g) whole-milk mozzarella cheese, 6 ounces
1 cup (113g) grated Parmigiano-Reggiano, 4 ounces
1 large egg
1 large egg yolk
1/4 cup chopped fresh basil
1 ½ teaspoons Italian seasoning
1/4 teaspoon fine sea salt
2 ½ cups good-quality jarred marinara sauce or homemade pasta sauce
Italian Crespelle
1 ½ cups (195g) all-purpose flour
3/4 teaspoon fine sea salt
1 pinch ground white pepper
4 large eggs, lightly beaten
1 ½ cups (355ml) whole milk
2 tablespoons (28g) butter, melted
1/2 tablespoon olive oil for cooking crespelle
Directions
Make Italian Crespelle
In a mixing bowl, whisk together the flour, salt, and pepper. Then, whisk in the milk and eggs until a smooth batter forms (it should be the consistency of thick heavy cream). Finally, whisk in the melted butter until blended.
Heat a 9-inch nonstick skillet over medium heat. Dip a paper towel into 1/2 tablespoon olive oil, then swipe it around the skillet. Save the leftover oil for the next crespelle.
Add batter to the skillet using a 1/3 cup measuring cup. Pick up the pan and tilt it so the batter covers the bottom of the skillet, running it slightly up the sides.
When the batter looks mostly set (30 to 60 seconds), use a rubber spatula to lift the edge of the crespelle, then wiggle under and flip or use two fingers to quickly grab the crespelle and flip it (this is what I do). If you are concerned, another option is to slide it onto a plate and then invert it back into the skillet.
Once flipped, let the second side set up (about 30 seconds), and then transfer it to a parchment paper or paper towel-lined plate. Repeat until all batter is gone (I usually get 12). I also add a small sheet of parchment paper or paper towel between each crespelle as I stack them.
Make Manicotti
Preheat the oven to 350°F (177°C). Lightly grease a 13×9-inch baking dish with oil or cooking spray.
Using the same skillet to make the crespelle, cook the spinach in 1/2 tablespoon olive oil. Add a pinch of salt and stir the spinach around the pan until lightly wilted and bright green. Transfer to a cutting board and roughly chop.
Add 1/2 cup mozzarella and 1/4 cup Parmigiano-Reggiano to a plate, mix with a fork, and set aside to top the manicotti before baking.
In a medium bowl, combine the cottage cheese, remaining mozzarella (1 cup), remaining Parmigiano-Reggiano (3/4 cup), whole egg, egg yolk, basil, Italian seasoning, and 1/2 teaspoon salt until well blended.
Spread 1 ½ cups of the marinara sauce on the bottom of the baking dish, and reserve the remaining sauce for topping the manicotti later.
Lay a crespelle on your work surface, then place about 1/4 cup of the cheese filling down in the lower third of the crespelle. Roll up as you would when making enchiladas, and then place seam side down into the sauce in the baking dish. Repeat with the remaining crespelle (I usually fit 10 in my dish).
Spread the remaining sauce over the stuffed manicotti and scatter the reserved cheese over the top.
Bake, uncovered, until the center reads 160°F on an internal thermometer, 30 to 40 minutes.
Cool for 5 to 10 minutes to allow the cheese to set slightly, and then serve.
Adam and Joanne's Tips
- Store-bought manicotti shells: Use 12 to 14 manicotti shells from an 8-ounce box for a 9×13-inch baking dish. Cook them in salted, boiling water (8 to 9 minutes, but check your box instructions). Then, drain and let them cool on a baking sheet while you prepare the cheese filling. When filling them, use pastry a bag or large zip-lock bag with a corner sniped off. Pipe the filling into both ends of each shell.
- Leftover crespelle: This recipe usually yields 12 9-inch crespelle, leaving me with 2 leftover. Enjoy them as a cook’s snack, or store them in an airtight bag or container in the fridge for the morning. I love stuffing them with scrambled eggs and cheese or smoked salmon and cream cheese!
- Storing: Leftover manicotti stores well in the refrigerator for 3 to 4 days. Reheat gently in the microwave or a covered pan on low heat. You can also freeze for 3 months.
- Nutrition facts are estimates.