You’ll love this three-cheese manicotti crepe recipe: delicate Italian crepes filled with creamy whole milk ricotta, grated Parmesan (or Romano), shredded fresh mozzarella and bright parsley, finished with a simple marinara sauce. These no-boil manicotti crepes save time because you don’t have to stuff shells—just roll the crepes around the cheese mixture and bake.
This dish is ideal for family dinners or a make-ahead holiday meal—serve with a crisp green salad. The basic crepe batter cooks quickly, the filling is light and fluffy, and the assembled casserole bakes up with bubbling cheese and tomato sauce.
Crepe batter ingredients and utensils
- Nonstick skillet (crepe pan)
- Cooking spray or a little oil
- 1/4 cup measuring cup with a pour spout
- All-purpose flour – 1½ cups
- Milk (whole or 2%) – 1½ cups
- Eggs – 3 large, lightly beaten
- Salt – ½ teaspoon
Manicotti crepe filling ingredients
- Whole milk ricotta – about 2½ cups (or your preferred amount)
- Grated Romano or Parmesan – about 1 cup
- Fresh mozzarella – one 8 oz ball, shredded
- Fresh parsley – about 1/4 cup finely chopped (curly or flat-leaf)
- 1 large egg, lightly beaten
- Garlic powder (or minced fresh garlic) – ½ teaspoon
- Salt – ½ teaspoon, plus pepper to taste
- 2 cups marinara or your favorite Italian sauce
Yield
This recipe yields about 10–12 crepes approximately 5–6 inches across. If serving a larger crowd, double the batter and filling.
How to make manicotti crepes
These crepes are best with a straightforward marinara. Use a good-quality jarred sauce or prepare a homemade San Marzano-style sauce. You’ll need roughly 2 cups of sauce for the casserole.
- Prepare the filling: In a large bowl, mix ricotta, grated Romano or Parmesan, shredded mozzarella, the lightly beaten egg, chopped parsley, garlic powder, ½ teaspoon salt and a little ground black pepper. Set aside at room temperature.
Make the crepes
- Combine the batter: Whisk together flour, milk, eggs and ½ teaspoon salt in a medium bowl until smooth. Let the batter rest while the skillet heats.
- Heat an 8″ nonstick skillet over medium heat and lightly coat with spray oil or a thin film of oil.
- Pour 1/4 cup of batter into the center of the hot skillet. Tilt and rotate the pan until the batter spreads into a 5–6″ circle.
- Cook 1–2 minutes until the crepe becomes opaque and turns a light golden color. There’s no need to flip; the crepe is done when it releases easily from the pan.
- Use a spatula to transfer each crepe to a plate and stack them flat with parchment between layers if you’re not assembling immediately.
Recipe tips
Don’t worry if the first couple crepes look uneven—practice makes perfect. Adjust heat if edges brown too quickly.
- If edges brown, reduce heat to medium.
- Do not use wax paper between crepes; use parchment paper or simply stack them.
- When covering the baking dish with foil, avoid pressing the foil down onto the cheese to prevent the topping from sticking.
Assemble the manicotti crepe
- Spread about half of the marinara (roughly 1 cup) across the bottom of a 9 x 13-inch baking dish.
- Place a crepe on a flat surface and spoon about 3 tablespoons of the ricotta filling down the center.
- Gently roll the crepe into a cylinder, leaving the ends open, and place seam-side down in the baking dish. Arrange the rolled crepes snugly side by side.
- Pour the remaining sauce over the rolled crepes. Sprinkle with additional shredded mozzarella and grated Romano or Parmesan.
- Cover loosely with foil and bake in a 350°F oven on the middle rack about 20–25 minutes, until heated through and the cheese is melted and bubbly.
- Let rest a few minutes before serving. Garnish with chopped parsley or basil and serve extra sauce on the side if desired.
Make ahead and storage
You can assemble the dish ahead, covered in foil, and refrigerate (cooked or uncooked) for up to three days. When ready to bake, bring the casserole toward room temperature, then bake covered at 350°F for 20–25 minutes or until warmed through.
Once you’ve mastered the crepe technique, this three-cheese manicotti crepe recipe comes together quickly and makes a comforting, crowd-pleasing meal any night of the week.
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