Homemade Manicotti Italian Stuffed Pasta

Friday, August 20, 2010

4 eggs
1/4 teaspoon of salt
1 cup flour
1 cup of water


2 lbs. Homemade Ricotta cheese or your favorite brand
4 eggs
3/4 teaspoon salt
1/3 cup grated cheese
1/4 teaspoon white pepper
2 tablespoons chopped fresh parsley
1/2 cup mozzarella cheese  1 cup extra for topping
Mix together set aside till shells are done.

In a large mixing bowl, beat eggs, add saltwater and blend together. Add flour mix till smooth. 

Will be a thin batter.

Cook in a heated sprayed pan, as you would pancake in a nonstick 6 to 8-inch pan sprayed each time with nonstick spray, in between manicotti pasta. 

Spread quickly on the pan and rotate to coat pan, use spatula to flip, will cook fast, and require around a minute on each side.

Remove immediately and stack on wax paper. 

This makes around 30 manicotti.

Spread each shell with approx. one tablespoon of filling. 

Roll up. 

Make sure you only use one layer in a large shallow pan. Top with already made Traditional Sunday Sauce recipe on this website, or use your favorite sauce and top with shredded mozzarella cheese.

Sprinkle grated cheese on top. Cover and bake for 25 minutes at 375 or till bubbly and browned.

Would like a homemade sausage recipe? Click here!


  1. Wow - you make your own pasta shells for this. And ricotta. Impressive.

  2. Great minds think alike!! I made these last night just not so homemade as yours! Great recipe thanks!

  3. We can't go wrong with Mom's recipe!!

  4. simple delicious we make similar with a mould and filling

  5. Thank you for this recipe. I'm going to attempt to make my own shells. It may end in disaster, but I'm going to try.

  6. Claudia, this is a perfect manicotti, and with the homemade ricotta cheese, just amazing!

    Bon appetit!

  7. Wait! I think that's my mom's recipe! Lucky for you it looks as delicious as hers. And with the nights cooling, this is amust-do.

  8. These manicotti look so incredibly appealing. I personally have not made them with this type of dough. I usually fill thin crepes with a Ricotta filling similar to yours ;o)

    Thanks for all your dedication in the kitchen ;o)

    Ciao for now,

  9. Your manicotti sound super delicious especially with homemade ricotta!

  10. I think homemade pasta is so much better then store bought. With the right equipment it is not hard to make and freezes so well. You manicotti look so good that I want to make them.


  11. oh my goodness, cheesy manacotti, and homemade is the best! Thanks for the recipe! Roz

  12. We need more Italian Americans like you.


  13. Looks delicious Claudia. We made them once and really enjoyed the process and the outcome.

  14. Are there any leftovers? I'd love some. Congrats to your hubby. Best of luck in his new career.


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