Nutritional Info

Nutrition Facts

Serving Size 1 (264g)

Calories 396
Calories from Fat 75 (19%)
Amount Per Serving %DIV
Total Fat 8.3g 13%
Saturated Fat 3g 15%
Monounsaturated Fat 2.9g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 72.1mg 24%
Sodium 625.2mg 27%
Potassium 683mg 15%
Total Carbohydrate 39.2g 13%
Dietary Fiber 0.6g 3%
Sugars 1g
Protein 26.3g 53%

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Recipe Description
Though many cooks use tubes of pasta to make manicotti, this is my mother's Neapolitan family recipe, made with crepes. The finished manicotti are much lighter than if they were made with pasta, and easier to make.
Prep time
50 min
Cook time
47 min
Ready In
1 hr 37 min


Serves Tool

Serves To:USMetric
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  black pepper, freshly ground, to taste
2 Tablespoon(T)  fresh flat leaf parsley, chopped
1   large egg
1 Cup(c)  parmigiano-reggiano, freshly grated
4 Ounce(oz)  fresh mozzarella, chopped or shredded
2 Pound(lb)  whole or part-skim ricotta
1 Tablespoon(T)  vegetable oil
1/2 Teaspoon(t)  salt
3   eggs
1 Cup(c)  water
1 Cup(c)  all purpose flour
3 Cup(c)  neapolitan ragu


Prepare the ragu. Then in a large bowl whisk together the crepe ingredients until smooth. Cover and refrigerate 30 minutes or more. Heat a 6 inch nonstick skillet or omelet pan over medium heat. Brush the pan lightly with oil. Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter. Immediately lift and rotate the pan to completely cover the base with a thin layer of batter. Pour off any excess batter. Cook one minute, or until the edge of the crepe turns brown and begins to lift away from the pan. With your fingers, flip the crepe over and brown lightly on the other side. Cook 30 seconds more or until spotted with brown. Slide the cooked crepe onto a dinner plate. Repeat, making crepes with the remaining batter and stacking them one on top of the other. To make the filling: Stir together all of the ingredients in a large bowl until just combined. Spoon a thin layer of the sauce in a 13 by 9 by 2 inch baking dish. To fill the crepes, place about 1/4 cup of the filling lengthwise on one side of a crepe. Roll the crepe into a cylinder and place it in the baking dish seam side down. Continue filling and rolling the remaining crepes, placing them close together. Spoon on additional sauce. Sprinkle with cheese. Place a rack in rhe center of the oven. Preheat the oven to 350° F. Bake 30 to 45 minutes, or until rhe sauce is bubbling and the manicotti are heated through. Serve hot.

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