Homemade Italian Manicotti Shells

Homemade Italian Manicotti is a dish that is loved by all. These homemade pasta shells are made easily on the stovetop.

Our tube-shaped pasta dough is then stuffed with seasoned ricotta cheese, topped with tomato sauce, baked smothered with mozzarella on top.

They can also be stuffed with crushed meatballs and sausage, or a vegetarian version made with spinach, cheese is also off the charts delicious to create.

Whenever we want a special pasta dish, this one is for me the easiest.

Making these tubular pancake-flat shells is a little time-consuming but nothing fancy just a small round pancake looking pasta filled then rolled super simple.

Stack them between wax paper and you can freeze them for another time.

This one is my mom's recipe, we usually have them on a Holiday and if you would like to try the filling you can find it here.

Nothing like that thick cannelloni style pasta or package brand, this is light and cuts like butter with a fork and is super tender.

If you love manicotti it's time to stop buying them in the frozen food section of your supermarkets or ordering out, this is spot on a perfection of a recipe and you'll never buy them again!

Scroll down to print off this easy peasy recipe to make manicotti for your family and friends.

Manciotti Thin Crepes

When describing manicotti shells, I always refer them to as looking like an Italian crepe instead of a French pancake because they are so similar looking.


This light eggy kind of pasta dough is light as a feather and it's usually the fillings you add that make all the difference in flavor but the texture is always nice and soft and not gummy like store-bought shells, there really is NO comparison.

Mom always made them just for special occasions, but I started making a double batch and saving the shells in the freezer for a quick weeknight or weekend meal, as these freezes perfectly stacked between wax paper.


Seriously once you make this recipe, you'll never buy those frozen stuffed tubes again!

Tips

1. whisk the eggs and water together first
2. whisk in the flour slowly
3. the batter will thicken so let it sit for a few minutes
4.  DO NOT ADD more flour
5. use a gravy ladle for even-sized manicotti
6. heat the pan first using cooking oil spray every time you make a new manicotti
7. rotate the batter to get a round shaped pasta crepe
8. 6-inch or 8-inch pan can be used

Ingredients You Will Need

• flour
• eggs
• water
• cooking spray
• salt

Recipes You May Like To Try

Homemade Ricotta Cheese
Easy Bolognese
Traditional Sunday Sauce
Stuffed Manicotti Recipe

Pin this recipe

Have You Ever Made Pancakes?

I know trying to make pasta can be intimidating, but if you've even made pancakes before then you've already made a similar version of manicotti.


Seriously easy, just make sure you have a non-stick pan available and you're about to make the easiest and tastiest manicotti shells ever!

Homemade Manicotti Shells

Yield: 22

Author: Claudia Lamascolo

Prep time: 5 MinCook time: 1 MinTotal time: 6 Min

This homemade easy stovetop tube-shaped pasta dough is a shell stuffed with seasoned ricotta cheese, topped with tomato sauce.

Ingredients

• 4 eggs
• 1/4 teaspoon of salt
• 1 cup flour
• 1 cup water
• Note: Recipe can be doubled

Instructions

1. In a large mixing bowl, beat eggs, add salt, then the water, and beat together.
2. Whisk the flour into the egg mixture a little at a time then mix till smooth.
3. Will be a thin batter.
4. Cook in a heated sprayed pan, as you would pancake in a non-stick 6 or 8-inch pan sprayed each time with nonstick spray, in between manicotti pasta.
5. Turn the pan back and forth quickly rotate the batter to coat the pan, use a spatula to flip, and cook fast, (this takes around a minute on each side).
6. Remove immediately and stack on wax paper.
7. This makes around 18 to 22 manicotti when using the 6-inch pan 18 to 22
8. If using an 8-inch pan around 16.
9. These are ready to fill with your favorite cheese or meat fillings, topped with tomato sauce, and bake shredded mozzarella on top.
10. Tip: after these are stacked with wax paper between them and cooled completed, you can freeze these for up to 6 months, thaw then fill.

Notes

Tips

1. whisk the eggs and water together first
2. whisk in the flour slowly
3. the batter will thicken so let it sit for a few minutes
4.  DO NOT ADD more flour
5. use a gravy ladle for even-sized manicotti
6. always heat the pan first with cooking oil spray every time you make a new manicotti
7. rotate the batter in the hot pan to make a round crepe style pasta
8. 6 inch or 8-inch pan can be used
9. these can be stacked on wax paper and frozen or filled cooked leftovers can also be frozen for another meal

https://www.whatscookinitalianstylecuisine.com/2012/08/italian-manicotti-shells-recipe.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

homemade manicotti shells, manicotti pasta, pan pasta, stovetop pancake pasta, pasta in a pan, how to make manicotti, Italian pasta crepes

homemade pasta crepes, manicotti recipes, stovetop pasta shells, pasta recipes

Italian

Pin this recipe

More Recipes To Try

Filling for Homemade Manicotti
Traditional Sunday Sauce


Homemade Orecchiette


Baked Cavatelli