Homemade Crepe Manicotti with Spinach Ricotta Filling

THIS POST IS SPONSORED BY
Bob’s Red Mill, with whom I’m thrilled to partner throughout 2024. All thoughts and opinions are my own.

The Best Way to Make Manicotti? With Buttery, Delicate Crepes!

I was pretty surprised the first time I saw manicotti made with crepes. Until then, every version I’d eaten in the States was made with pasta tubes, a probable nod to the cuisine of Southern Italy that heavily influences Italian-American dishes.

Then I worked at a fine-dining Italian restaurant after college, where our chef introduced me to this twist on the classic dish. Inspired by his family’s Northern Italian roots—where French influence (think: more butter! more milk!) makes crepes a natural substitute for pasta—it was always his go-to for special occasions like New Year’s Eve and Valentine’s Day.

One buttery, tender bite of crepe manicotti was all it took to realize I’d been missing out. Crepes aren’t just for sweet fillings like jam or Nutella—they’re the most underrated way to take manicotti to the next level!

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How to Make Crepes for Manicotti

Homemade manicotti crepes are a bit of a kitchen project, but that’s part of the charm! Whether you’re making them solo or turning it into a fun group activity with family and friends, this labor of love is perfect for special occasions—and absolutely worth every step.

Important! ⇢ The crepe batter needs to rest for at least 30 minutes, or up to 1 day in the refrigerator, before cooking. This quick rest allows the gluten and proteins in the flour to develop, creating a stretchy, strong batter that makes the crepes easy to stuff without tearing.

From there, cooking manicotti crepes is a simple 3-step process:

1. Heat a nonstick skillet over medium heat. Add ¼ cup of batter, tilting and swirling the pan to spread it into an even 8-inch circle.
2. Cook for 1-2 minutes, just until the crepe looks set. Flip and cook for another minute until tender. (Remember, you’re aiming for a texture that is soft and pliable, not crispy!)
3. Transfer each crepe to a plate and cover with a kitchen towel to keep them soft. Repeat until you have 8-10 manicotti crepes.

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Spinach Ricotta Filling and 2 Perfect Sauces

At the restaurant, Chef stuffed his crepe manicotti with everything from seafood to sausage. For this recipe, I’ve opted for a classic spinach ricotta filling to let the buttery crepes take center stage.

Want to add protein? ⇢ No problem! Italian sausage or shredded chicken pair perfectly with the cheesy filling. Check the Recipe Notes, below, for more guidance!

To finish, I like to use a combination of 2 simple sauces: a creamy béchamel and a bright, tangy tomato sauce. Together, they create the perfect balance of velvety richness and fresh flavor.

Homemade Crepe Manicotti Assembly

Here’s where the fun begins! Stuffing and rolling the crepes brings all the components together into one cozy, oven-ready dish.

Serving Suggestions

Homemade crepe manicotti is the ultimate special occasion dinner—perfect for a cozy Sunday Supper or holidays like Christmas, New Year’s Eve, or Valentine’s Day, just like we served it at the restaurant.

Pair these tender crepes with a fresh, crunchy salad for contrast. My 10-Minute Mixed Greens Side Salad is always a hit, or you can go extra-hearty with a Kale Caesar. And don’t forget crusty bread or garlic bread to soak up all that bubbly, cheesy goodness! 😋

I can’t wait for you to try my Homemade Crepe Manicotti with Spinach and Ricotta Filling! One bite of these buttery, delicate, cheese-filled crepes, and you’ll never go back to pasta tubes. Northern Italian comfort food at its absolute best—perfect for sharing with the people you love. 🥰

If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE seeing your PWWB creations! ♡ Happy cooking!

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Homemade Crepe Manicotti with Spinach Ricotta Filling

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• Author: Jess Larson
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 8-10 manicotti
• Category: Pasta Recipes, Main Dishes
• Method: Baked
• Cuisine: Italian

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Description

Homemade Crepe Manicotti with Spinach Ricotta Filling is the ultimate comfort food!

Inspired by my days working at a Northern Italian restaurant, we’re swapping classic pasta tubes for buttery, tender homemade crepes stuffed with spinach and ricotta cheese. Top them with creamy béchamel and tomato sauce, then bake until bubbling and golden.

The result? Rich and cheesy yet surprisingly light and delicate—perfect for special occasions or cozy winter dinners!

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Ingredients

manicotti assembly:

• nonstick cooking spray
• manicotti crepes (below)
• spinach ricotta filling (below)
• bechamel sauce (below)
• 1 – 1 ½ cups Simple San Marzano Tomato Sauce (or jarred tomato basil sauce of choice)
• 2 cups shredded Italian cheese blend
• ¼ cup grated parmesan

for the manicotti crepes:

• 1 cup whole milk
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 1 cup Bob’s Red Mill Unbleached White Organic All-Purpose Flour
• kosher salt

for the spinach ricotta filling:

• 8 ounces fresh spinach (approx. 8 cups packed)
• 16 ounces ricotta cheese (2 cups)
• 1 cup finely grated parmesan cheese
• 2 large eggs
• heaping ½ teaspoon garlic powder
• heaping ½ teaspoon onion powder
• kosher salt and ground black pepper, to season

for the bechamel sauce: 

• 2 tablespoons unsalted butter
• 2 tablespoons Bob’s Red Mill Unbleached White Organic All-Purpose Flour
• 1 ½ cups whole milk
• 3 cloves garlic, smashed open
• ½ teaspoon freshly grated nutmeg
• kosher salt and ground black pepper, to season

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Instructions

1. Prepare the crepe batter: To a high-speed blender, add the milk, eggs, melted butter, and flour. Season with ¼ teaspoon kosher salt. Blend until completely smooth. Cover and transfer to the refrigerator to rest for at least 30 minutes. While the batter rests, prepare the ricotta filling (Steps 2-3) and bechamel sauce (Steps 4-5).
2. Wilt the spinach: Place the spinach in a large microwave-safe bowl. Microwave 2-3 minutes, until wilted. (Alternatively, you can wilt the spinach in a skillet over medium-high heat for 2-3 minutes.) Transfer the spinach to a cutting board, pat off excess moisture with a paper towel, and roughly chop.
3. Mix the spinach ricotta filling: To a mixing bowl, add the chopped spinach, ricotta, parmesan, eggs, garlic powder, and onion powder. Season with 1 teaspoon kosher salt and ground black pepper to taste. Mix to combine well. Set aside for manicotti assembly.
4. Prepare the roux: Add the butter to a medium saucepan over medium heat. Once melted, add in the flour, whisking vigorously to eliminate any lumps. Cook, stirring constantly, until golden brown, 3-4 minutes.
5. Prepare the bechamel sauce: Gradually pour the milk into the roux, whisking constantly to eliminate lumps. Add the garlic and cook, stirring often, until the milk begins to steam. Adjust the heat to maintain a gentle simmer and cook 5-8 minutes, stirring until the sauce thickens and coats the back of a spoon (nappe). Stir in the nutmeg and season with ½ teaspoon kosher salt and ground black pepper to taste. Remove from the heat and set aside for manicotti assembly.
6. Prepare the manicotti crepes: Heat a nonstick skillet over medium heat. Pour ¼ cup of the crepe batter into the center of the pan, quickly tilting and swirling the pan to spread the batter into an 8-inch circle. Cook just until surface looks set, then carefully flip. Cook 1 minute longer, just until cooked through—the crepes should be pliable and tender, not crispy. Transfer to a plate and cover with kitchen towel to keep warm. Repeat with the remaining batter to make 8-10 crepes.
7. Crepe manicotti assembly: Preheat the oven to 375 degrees F, ensuring a rack is positioned in the center. Spray a medium piece of foil with nonstick cooking spray and set aside. Have the crepes, spinach ricotta filling, béchamel sauce, tomato sauce, and cheeses ready for assembly:
   1. Prepare the baking dish: Spray a 9×13-inch baking dish with nonstick cooking spray. Spread about ½ of the bechamel sauce in an even layer in the dish. Set aside.
   2. Fill the crepes: Place a heaping ¼ cup of the spinach ricotta filling across the center of a crepe. Fold one edge of the crepe over the filling, then roll to form a manicotti. Place seam-side down in the prepared baking dish. Repeat with remaining crepes.
   3. Finish the manicotti: Spread the remaining bechamel sauce over the filled crepes, then top with the tomato sauce, shredded Italian cheese, and parmesan. Cover the manicotti with the prepared foil, being careful not to let it touch the cheese
8. Bake the manicotti: Bake in the preheated oven for 30-35 minutes, until bubbling and the cheese is melted. If desired, remove the foil and broil on high for about 5 minutes on the center rack, watching closely to avoid burning, until golden brown and bubbly.
9. Rest and serve: Let the manicotti rest for 10-15 minutes before serving. Enjoy!

Equipment

Bob’s Red Mill Organic Unbleached All-Purpose Flour

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Personal Blender

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Zwilling Madura Plus Non-Stick Fry Pan

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Notes

Jess’ Tips and Tricks:

• As written, this crepe manicotti recipe is naturally meatless. To ensure a vegetarian result, be sure to use rennet-free parmesan cheese. Or, if you’d like to add some meat to your manicotti, fold 8 ounces of browned, crumbled Italian sausage (spicy or mild, your choice) to the spinach ricotta filling. Alternatively, 2 cups of shredded chicken breast is delicious, too.
• Serving suggestions: I love serving cheesy baked manicotti with a light and fresh salad (try my Simple Mixed Greens Side Salad or Kale Caesar Salad with Parmesan Croutons), buttery garlic bread, and a nice Italian red wine like Chianti Classico or Barbera.

Make-Ahead Instructions: 

• Option 1 – Prep Components in Advance: Prepare the crepe batter (Step 1), spinach ricotta filling (Steps 2-3) and bechamel sauce (Steps 4-5) ahead of time. Store in separate airtight containers in the fridge for up to 1 day. When you’re ready to assemble, skip to Step 6 to prepare the crepes.
• Option 2 – Assemble the Crepe Manicotti in Advance: Assemble the manicotti through Step 7.2, but to prevent the crepes from getting soggy, wait to cover them with béchamel and tomato sauce until you’re ready to bake. Cover the manicotti and store in the fridge for up to 1 day. When you’re ready to bake, finish assembling (Step 7.3) and bake as directed, adding 5-10 minutes to the baking time to ensure it’s heated through.

Storage, Reheating, and Freezing:

• Storage ad Reheating: Crepe manicotti is best enjoyed fresh, the day it’s baked, but leftovers will keep for up to 2 days. Cool completely, then transfer to an airtight container and store in the refrigerator. Reheat in the microwave until warmed through.
• Freezer Instructions: Transfer cooled leftovers to a freezer container and freeze for up to 3 months. To thaw, place the frozen manicotti in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Easily reheat in the microwave until warmed through.

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