Manicotti Cheese Filled Italian Crepes
Indulge in the ultimate comfort food with this Manicotti Cheese Filled Italian Crepes recipe, a delightful twist on traditional baked pasta. Featuring delicate, homemade crepes instead of pasta shells, this dish is generously stuffed with a creamy, three-cheese blend of ricotta, mozzarella, and Parmesan, perfectly seasoned with fresh parsley and a hint of black pepper. Rolled to perfection and baked under a rich layer of tangy marinara sauce, these manicotti are finished with a bubbly, golden cheese topping. Ideal for impressing guests or elevating a weeknight dinner, this baked Italian masterpiece is both elegant and satisfying. Ready in just over an hour, it’s an irresistible showcase of Italian flavors and textures, perfect for any occasion.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 2 large Eggs
- 2 tablespoons Unsalted butter
- 2 cups Ricotta cheese
- 1 cup Mozzarella cheese
- 0.5 cup Parmesan cheese
- 1 unit Large egg
- 2 tablespoons, chopped Fresh parsley
- 3 cups Marinara sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil (optional, for greasing)
Instructions
In a mixing bowl, combine 1 cup of all-purpose flour, 1.25 cups of milk, 2 large eggs, and 2 tablespoons of melted unsalted butter. Whisk until smooth and no lumps remain.
Preheat a non-stick skillet over medium heat and lightly grease it with olive oil or butter. Pour about 1/4 cup of the batter into the skillet and swirl to coat the bottom evenly. Cook for 1-2 minutes until the crepe is set and lightly golden, then flip and cook for another 30 seconds. Remove and repeat with remaining batter (you should get 8-10 crepes).
In a separate bowl, prepare the filling by mixing together 2 cups of ricotta cheese, 1 cup of shredded mozzarella cheese, 0.5 cups of grated Parmesan cheese, 1 large egg, 2 tablespoons of chopped fresh parsley, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper.
Preheat your oven to 375°F (190°C).
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Lay one crepe flat on a clean surface. Spoon 2-3 tablespoons of the cheese filling along the center of the crepe and roll it up gently like a jelly roll. Place seam-side down in the prepared baking dish. Repeat with remaining crepes and filling.
Pour the remaining 2 cups of marinara sauce over the crepes, ensuring they are fully coated. Sprinkle additional mozzarella or Parmesan cheese on top, if desired.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 4023 mg | 175% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 33.6 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 3807 mg | 293% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1515 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
