Contrary to popular opinion, traditional versions of manicotti (“sleeves” in Italian) are made using fresh pasta sheets or crepes, which gives the dish its namesake drape, unlike when made with the store-bought tubes. Thanks to their high egg content, the crepes here are a sort of hybrid of the two in that they resemble fresh pasta but are super light and tender. They are also simple to make and to stuff (no more cracked pasta shells!). Resist the urge to cook the crepes in a nonstick skillet, which can cause scorching; a stainless steel pan is your best bet, allowing them to steam without the slightest sticking. One update to some original versions is that the filling is bound with mozzarella rather than an egg to keep the manicotti from being too firm. You can make the crepes and even assemble the whole dish ahead of time and then bake it just before serving.
| Level: | Intermediate |
| Total: | 2 hr 35 min |
| Active: | 1 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Two 28-ounce cans whole, peeled D.O.P tomatoes (see Cook’s Note)
- 3 tablespoons extra-virgin olive oil
- 3 large cloves garlic, sliced
- Pinch crushed red pepper flakes, optional
- 3 large sprigs basil
- Kosher salt and freshly ground black pepper
- 8 large eggs
- 2 cups all-purpose flour
- 1 cup whole milk
- 3/4 cup water
- Kosher salt
- 28 ounces whole-milk ricotta
- 1 cup shredded salted fresh mozzarella (from an 8-ounce ball)
- 1/2 cup grated Parmigiano Reggiano, plus more for sprinkling
- 3 tablespoons grated Pecorino Romano
- 3 tablespoons finely chopped fresh parsley
- 1/2 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
Instructions
- For the sauce: Combine the canned tomatoes in a large bowl, reserving the cans. Crush the tomatoes with your hands. Put the olive oil and garlic in a medium saucepan and cook over medium heat, stirring frequently, until the garlic is translucent and fragrant, about 2 minutes. Add the red pepper flakes and cook, stirring, until warm, about 30 seconds, then add the tomatoes. Fill each reserved can halfway with water, swish to collect any remaining tomato juice and add to the pan. Bring to a simmer and cook, stirring occasionally, until thickened, about 35 minutes. Stir in the whole basil sprigs, season with salt and black pepper and remove from the heat. You should have about 6 cups of sauce.
- For the crepes: Puree the eggs, flour, milk, water and 1 teaspoon salt in a blender until smooth. Let rest at room temperature for 30 minutes.
- Heat an 8-inch stainless steel skillet over medium-low heat (see Cook’s Note). Pour 1/4 cup of the batter off center into the pan with a ladle or measuring cup, then swirl to coat the bottom. Cook until the crepe looks dry and pulls away from the sides of the pan, 1 to 2 minutes per side. The crepes should not take on any color. (It usually takes one or two tries to get it right so adjust the heat as needed.) Transfer the crepe to a plate. Continue cooking the crepes with the remaining batter, stacking them on the plate when they are done. You should have about 16 good crepes. At this point the crepes can be wrapped tightly and stored on the plate in the refrigerator up to 1 day.
- For the filling: Combine the ricotta, mozzarella, Parmigiano, Pecorino, parsley, nutmeg, 1 teaspoon salt and 3/4 teaspoon pepper.
- To assemble, preheat the oven to 375F. Cover the bottom of each of two 9-by-13-inch baking dishes with 1 1/2 cups sauce (it is fine to also add the basil sprigs to the bottom of the dish if you like). Divide the filling among the crepes (about 1/4 cup each) and spread it in a line down the center of each crepe. Roll the crepes into cylinders (leaving the ends open) and fit them snugly in the baking dishes, seam-side down. Spoon 1 cup of the sauce in a line down the center of each baking dish (it will only partially cover the crepes). The manicotti can be assembled up to this point, covered tightly and refrigerated overnight; remove the covering before baking.
- Cover the baking dishes with lids or aluminum foil and bake until the filling is heated through and the sauce is bubbling, 20 to 25 minutes. Remove the cover, sprinkle with some Parmigiano and continue to bake until the cheese is melted and the edges are light brown, 5 to 10 minutes more. Heat the remaining sauce in a small saucepan or the microwave and serve alongside the manicotti.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 555 |
| Total Fat | 31 g |
| Saturated Fat | 15 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 31 g |
| Cholesterol | 260 mg |
| Sodium | 1094 mg |
Reviews
Hi Sherry, I haven’t made crapes in years. Can you please share your recipe? Much appreciated. How many crapes does your recipe make and can I double it?
Way too many eggs! I have been making homemade manicotti crepes for 40+ years. Rule of thumb for making this is 1 cup flour, 1 egg, 1/2 cup milk, 1/2 cup flour. If the batter is not thin enough, add more water. But the amount of eggs in this is ridiculous. Too eggy tasting!