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homemade Manicotti
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4.5 from 10 votes

Homemade Manicotti

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Entree
Cuisine: Italian - American
Keyword: homemade manicotti
Servings: 6
Calories: 525kcal
Author: Chef Dennis Littley


  • 32 oz ricotta cheese
  • ½ cup Romano cheese grated
  • 2 large eggs lightly beaten
  • ¼ tsp black pepper
  • ½ 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!


*if the manicotti does not seem full at each end use a spoon to finish filling the ends.


Calories: 525kcal | Carbohydrates: 35g | Protein: 32g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 185mg | Sodium: 1211mg | Potassium: 681mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1515IU | Vitamin C: 9.4mg | Calcium: 526mg | Iron: 3.7mg