Nothing tastes better than homemade Italian food and making your own homemade manicotti is easier than you think. Try my recipe and impress your friends and family tonight.
How to make Homemade Manicotti
I do try to make most of what I use from scratch, but there are certain items that are just too good and are too much of a time saver to pass up. Now I’m not saying that I would never make my own fresh pasta sheets, but when you can get really good quality fresh pasta sheets, it’s almost a duh moment not to use them. To be honest with you, I don’t even remember why I originally bought them a few weeks ago, but there they were!
There are certain items I try to always have on hand and ricotta is one of them, so luckily I had everything I needed to make my manicotti. Using the pasta sheets, they were incredibly easy to make, and so much better than even the best homemade I have bought in specialty stores.
So if you haven’t tried making them, you really need to, if you feel so inclined you could make your own ravioli out of the pasta sheets too!
If you’d like to try your hand at making your own marinara sauce this is the recipe I’ve been using for over thirty years. If you make it you’ll never buy premade sauce again.
If you’ve tried my Homemade Manicotti recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
- 32 oz ricotta cheese
- 1/2 cup Romano cheese grated
- 2 large eggs lightly beaten
- 1/4 tsp black pepper
- 1/2 teaspoon sea salt
- 1 tbsp Italian parsley finely chopped
- 1 tsp sugar
- 1 cup mozzarella cheese shredded
- 6 fresh pasta sheets
- 3 cups marinara sauce
- preheat oven to 350
- In a mixing bowl add the all of the ingredients for the filling (reserving half of the shredded mozzarella to use as a topping) mix well until fully blended.
- cut each pasta sheet in half to make to (aprox) 6x6 inch squares
- place 2 or 3 spoonfuls of the ricotta mixture at one end of the square and roll it into a log (wet the end of the sheet with water to help seal it)*
- add a little marinara to the bottom of the baking dish you are using
- place each log with the seam side down in a baking dish and repeat until you have used all the pasta sheets and ricotta. I made 12 from this mix
- after you placed all the manicotti in your baking dish, cover with marinara and bake for 30 minutes.
- Remove from oven and top with shredded mozzarella and bake for 5 more minutes or until cheese is bubbly.
- Allow manicotti to rest for 5 minutes before serving so the cheese has a chance to set up well.
- Serve with a tossed salad and garlic bread and enjoy!