Cheese Manicotti

Comfort food at its best!  I made so many individual dishes of Manicotti at one of the Italian restaurants I worked in that I rarely make it at home.  It’s a good thing because this panful only lasted minutes after I pulled it out of the oven.   So much less expensive than eating out, though, and easy to throw together if you have crepes made ahead of time.  I may just have to make it more often.


Basic Crepes, 10 to 12

2 cups mozzarella cheese, grated

2 cups ricotta cheese

1/2 cup parmesan cheese, grated

1/2 c. parsley, freshly minced

1/2 tsp. salt

1/4 tsp. pepper

3 c. tomato sauce

2 c. mozzarella cheese, grated

1/2 c. parmesan cheese, grated


Heat oven to 350 degrees.

Mix together ricotta, 2 c. mozzarella, 1/2 c. parmesan, parsley, salt, and pepper. 

Place in pastry bag with no tip. 

Lay out crepes so that one overlaps the other on the lower half for easy assembly.  

Pipe a line of the cheese mixture across the top of each crepe. 

Roll each up. 

Pour a bit of sauce in the bottom of a 13X9″ baking dish.  Line filled crepes along bottom in a row. 

Pour remaining sauce over the crepes.  Top with the remaining cheeses. 

Bake 30 minutes.

Makes 4 to 8 servings.


  1. edibletapestry April 8, 2011 at 3:17 am

    Ooh! It never occurred to me to use them for lasagna. I’ll have to try that.

  2. Stacy Caldwell March 26, 2013 at 1:42 am

    I always have made this with the shells, I need to try this.

    1. edibletapestry March 26, 2013 at 1:53 am

      I like it with the shells too.

  3. Stacy March 30, 2013 at 1:26 am

    Made this tonight! Yummy!!

    1. Pamela Dorfman March 30, 2013 at 1:47 am

      looks scrumptious!

    2. edibletapestry March 30, 2013 at 1:58 am

      Your pictures looked fabulous, and your son looked very happy with his portion. When the baby gets a little older you can start blogging too. 🙂


Leave A Comment

Your email address will not be published. Required fields are marked *