This recipe for Homemade Manicotti is the lightest and fluffiest of homemade pastas—paper thin crepes are filled with cheese and baked to perfection. A tradition around Christmas and Easter, they are a labor of love, but well worth the time spent.
Pair Recipe with Manicotti with:
First make the filling by combing all the filling ingredients in a large mixing bowl. Chill until ready to use.
Next, combine all the ingredients for the shells in a large mixing bowl and mix well.
Heat a crepe pan or small frying pan with 1 tbsp Colavita Olive Oil over medium heat.
Ladle the shell mixture into the pan, 1 scoop at a time. Make sure to spread the mixture to cover the bottom of the pan. It should be very thin, like a crepe.
Cook just a minute or two per side. Remove from the pan and repeat with remaining batter.
Spread a thin layer of Colavita Crushed Tomatoes into the bottom of a 9x13” baking pan.
Fill each crepe with about a tbsp of the filling, roll the crepe, and place it into the baking pan, with the seam facing down.
Pour enough Colavita Crushed Tomatoes over the tops of the crepes to cover.
Sprinkle with grated cheese and bake at 350°F loosely covered with foil for 40 minutes
Can be filled and frozen until ready to bake.