Name: Homemade Stuffed Manicotti
Prep time: 30 min
Cook time: 30 min
Total time: 70 min
Ingredients: 1 cup all-purpose flour; 1/4 teaspoon Kosher salt; 1/4 teaspoon black pepper; 4 large eggs; 3/4 cup whole milk; 3/4 cup heavy cream; 2 tablespoons unsalted butter (melted (for batter)); canola oil (for cooking crêpes); 1 cup whole-milk ricotta; 1 cup fresh mozzarella (chopped); 1/2 cup smoked mozzarella (shredded); 3/4 cup Pecorino Romano (grated, divided (3 tbsp for filling)); 1/2 teaspoon Kosher salt (for filling); 1/4 teaspoon black pepper (for filling); 2 tablespoons fresh basil (chopped); 1 tablespoon fresh parsley (chopped); 1 large egg (lightly beaten, folded into filling); 2 tablespoons fresh parsley (chopped, for garnish); 2 to 3 cups marinara sauce; 2 tablespoons unsalted butter (room temperature, for spreading on top)

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There’s something deeply comforting about a pan of manicotti straight from the oven: tender pasta tubes filled with a creamy, cheesy mixture, bathed in a bright marinara and finished with a golden top. This Homemade Stuffed Manicotti recipe takes that classic comfort and makes it from scratch — including the pasta — for a meal that feels special but is absolutely doable on a busy weeknight or for a weekend gathering. Crisp edges, gooey centers, and herby brightness make every forkful sing.

Before we dive in, a quick note about ingredients: this version uses simple pantry staples alongside fresh cheeses and herbs. The technique calls for making thin pasta crepes to shape into manicotti tubes, which keeps the texture delicate and lets the filling shine. Read through the full recipe and step-by-step directions, then roll up your sleeves — this is worth the little extra effort.

Ingredients

1 cup all-purpose flour
¼ teaspoon Kosher salt
¼ teaspoon black pepper
4 large eggs
¾ cup whole milk
¾ cup heavy cream
2 tablespoon unsalted butter, melted
Canola oil (for skillet)
1 cup ricotta, whole milk
1 cup mozzarella, fresh, chopped
½ cup smoked mozzarella, shredded
¾ cup Pecorino Romano cheese, grated, divided
½ teaspoon Kosher salt
¼ teaspoon black pepper
2 tablespoon basil, fresh, chopped
1 tablespoon parsley, fresh, chopped
1 large egg, lightly beaten
2 tablespoon parsley, fresh, chopped, for garnish
2 to 3 cups marinara sauce
2 tablespoon unsalted butter, room temperature

Why make Homemade Stuffed Manicotti from scratch?

There’s convenience in a box of dried tubes, but making the pasta sheets yourself creates a silkier, more tender shell that melts into the filling as it bakes. Using a mix of ricotta, fresh mozzarella, and smoked mozzarella gives texture and a subtle smoky note, while grated Pecorino Romano brings a sharp, savory edge. The fresh herbs add brightness and lift the whole dish, keeping it from feeling heavy.

Equipment you’ll need

Large mixing bowl and whisk
Nonstick skillet or crepe pan
Spatula
Small offset spatula or butter knife (for spreading)
9×13 inch baking dish (or similar)
Large spoon or piping bag for filling
Measuring cups and spoons

Prep and timing

This recipe takes about 45–60 minutes active time, plus 25–30 minutes baking. The batter makes multiple thin crepe-like pasta sheets; they should be flexible but set. The filling mixes up in minutes, and assembling is straightforward — fill, roll, arrange, and bake. If you want to prepare ahead, make the crepes and filling a day in advance and assemble an hour before baking.

Step-by-step directions

Make the batter: In a large bowl, whisk together 1 cup all-purpose flour, ¼ teaspoon Kosher salt, and ¼ teaspoon black pepper until evenly combined. In a separate bowl, beat 4 large eggs, then whisk in ¾ cup whole milk, ¾ cup heavy cream, and 2 tablespoon unsalted butter, melted. Gradually pour the wet mixture into the dry ingredients, whisking constantly until you have a smooth, lump-free batter. Let the batter rest for 10 minutes; this helps hydrate the flour and produces more tender crepes.
Cook the thin pasta crepes: Heat a nonstick skillet or crepe pan over medium heat and brush lightly with canola oil. Pour about 1/4 cup of batter into the center of the skillet, immediately tilting and swirling the pan so the batter spreads into a thin, even circle about 6–7 inches across. Cook until the edges lift slightly and the top looks set, about 45–60 seconds. Flip carefully and cook the other side for 15–20 seconds. Transfer the cooked crepe to a clean plate and continue with the remaining batter, stacking crepes separated by parchment if desired. You should have enough crepes to form tubes for filling; adjust size slightly to create about 8–10 crepes depending on thickness.
Prepare the filling: In a medium bowl, combine 1 cup ricotta (whole milk), 1 cup fresh mozzarella, chopped, ½ cup smoked mozzarella, shredded, and ½ of the ¾ cup Pecorino Romano cheese (reserve the other half for topping). Add ½ teaspoon Kosher salt and ¼ teaspoon black pepper, then stir in 2 tablespoon basil, fresh, chopped, and 1 tablespoon parsley, fresh, chopped. Fold in 1 large egg, lightly beaten, to bind the mixture. Taste and adjust seasoning if needed; the smoked mozzarella and Pecorino will contribute saltiness, so taste before adding more salt.
Preheat oven and prepare sauce: Preheat your oven to 375°F (190°C). Pour 2 to 3 cups marinara sauce into the bottom of a 9×13 inch baking dish, spreading it into an even layer. You want enough sauce to fully coat the base so the manicotti won’t stick and so the noodles stay moist as they bake.
Fill and roll the crepes: Place one crepe on a clean surface. Spoon approximately 2 to 3 tablespoons of the cheese filling along one edge of the crepe, leaving a small border on the sides. Gently roll the crepe into a tight tube, tucking the ends slightly as you roll to prevent filling from escaping. Repeat with remaining crepes and filling. If any crepes tear, patch them by placing a small piece of another crepe over the tear and press to seal; you’ll still be able to roll them.
Assemble in the baking dish: Arrange the filled, rolled crepes seam-side down in the baking dish on top of the marinara, fitting them snugly but not overcrowded. Pour any remaining marinara over the top of the rolls. Dot the top with 2 tablespoon unsalted butter, room temperature, cut into small pieces; this will help create a lovely golden finish. Sprinkle the remaining Pecorino Romano (the other half of the ¾ cup) and any leftover shredded smoked mozzarella evenly over the top for extra cheesiness.
Bake until bubbly: Cover the dish loosely with foil and bake in the preheated oven for 18–20 minutes to warm through. Remove the foil and bake an additional 6–8 minutes until the top is bubbly and lightly golden. If you prefer a more browned top, broil for 1–2 minutes at the end — watch carefully to prevent burning.
Rest and garnish: Remove the baked manicotti from the oven and let it rest for 5–7 minutes to set slightly; this makes slicing and serving neater. Sprinkle 2 tablespoon parsley, fresh, chopped, over the top for a fresh pop of color and flavor.
Serve: Serve each portion with additional marinara on the plate, and offer extra grated Pecorino Romano at the table. A simple green salad and crusty bread round out the meal beautifully.

Troubleshooting and tips

Batter consistency: The batter should be pourable but not runny. If it seems too thick to spread thinly, whisk in a tablespoon of milk at a time until it reaches a crepe-like consistency.
Crepe sticking: Use a well-heated pan and a light coating of canola oil. Wipe out the pan and re-oil between crepes if necessary. Nonstick pans work best for easy flipping.
Filling moisture: Ricotta can vary in moisture. If your filling seems watery, drain the ricotta in a fine-mesh sieve for 10 minutes, or stir in a tablespoon of Pecorino Romano to absorb excess moisture.
Rolling help: If you prefer, chill the crepes briefly so they’re easier to handle; slightly firmer crepes are less likely to tear while rolling.
Make-ahead: Assemble the manicotti and refrigerate covered for up to 24 hours before baking. Add an extra 5–10 minutes to baking time if baking from cold.

Serving suggestions

Pair this Homemade Stuffed Manicotti with a crisp green salad dressed with a bright vinaigrette to cut through the richness. Garlic knots or a warm baguette are perfect for mopping up extra marinara. For a complete spread, serve with lightly sautéed greens or roasted vegetables — they add color and balance to the plate.

Variations and swaps

Vegetable boost: Fold sautéed spinach or finely chopped roasted red peppers into the ricotta filling for extra flavor and color.
Spice it up: Add a pinch of red pepper flakes to the marinara or the filling for a gentle heat.
Cheese changes: If you prefer milder flavors, replace smoked mozzarella with additional fresh mozzarella. For more tang, increase Pecorino Romano by a few tablespoons.

Storage

Refrigerate leftover manicotti in an airtight container for up to 3 days. Reheat single portions in the microwave until warmed through, or reheat covered in a 350°F (175°C) oven for 15–20 minutes. You can also freeze the assembled, unbaked dish for up to 2 months; thaw overnight in the refrigerator before baking, and add an extra 10–15 minutes to baking time if needed.

Final thoughts

This Homemade Stuffed Manicotti recipe rewards the little bit of extra effort with a dish that feels both homemade and elevated. Tender, thin pasta sheets cradle a rich and flavorful cheese filling, while marinara and bubbling browned cheese create the comforting, cozy finish we all crave. It’s a fantastic make-ahead main for family dinners or an impressive centerpiece for entertaining. Once you try rolling your own manicotti, boxed tubes might feel like a distant memory.

Enjoy the process, savor each cheesy bite, and don’t forget to save a little extra sauce for dipping bread — it’s the best part.