Prep time 10mins
Cook time 1hr
Serves or Makes: 10

Recipe Card

For the sauce


For the crepe batter (manicotti shells)


  • 1 cup 00 flour (caputo), or all-purpose flour
  • 1 cup water, at room temperature
  • 3 large eggs

For the filling


  • 1 15 ounce container ricotta
  • 1/3 cup shredded pecorino romano, plus more for topping
  • 1/3 cup shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon freshly ground nutmeg
  • Kosher salt and freshly ground pepper, to taste

To make the sauce


To make the manicotti shells

  • Step 1

    In a mixing bowl, add eggs and water. Using a hand mixer, combine and slowly add in flour.

  • Step 2

    Once fully mixed, spread 1/4 cup of batter to a small (about 8") lightly greased frying pan. Spread the batter so it covers the whole pan (should be very thin).

  • Step 3

    Once it looks dry, about 1 minute. Flip onto parchment paper. Repeat for all 10 shells.

To make the filling

  • Step 1

    Preheat the oven to 350°F degrees.

  • Step 2

    In a small mixing bowl, combine ricotta, pecorino romano, mozzarella, fresh parsley, and nutmeg. Season to taste.

  • Step 3

    In a large baking dish (9x13 inch) and spread a thin layer of sauce to the bottom.

  • Step 4

    Fill each manicotti shell with a heaping spoonful of the cheese mixture. Fold each side over to make a “sleeve” and place in the pan or baking dish on the sauce.

  • Step 5

    Cover manicotti with remaining sauce and a handful of pecorino romano.

  • Step 6

    Bake for 10 minutes. Remove from oven and allow to cool for 10 minutes before serving.