Authentic Italian Homemade Manicotti Shells with Ricotta Filling

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This is my mother Vera's, recipe from her mother who was born in Naples, Italy. Everyone will love these. They are so light and fluffy they melt in your mouth. Better than any manicotti I have every had in any Italian restaurant & so easy to prepare.

Submitted by gobomel
Published on January 1, 2013
Recipe Placeholder Image
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Servings:
6
Yield:
12 manicotti
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Ingredients

  • Manicotti Shells:

  • 1 Cup All Purpose Flour

  • 1/2 cup milk

  • 1/2 cup water

  • 1 egg

  • dash fresh nutmeg (optional)

  • Filling:

  • 1 Lb. Ricotta

  • 4 oz. shredded mozzarella

  • 1/2 cup grated Romano or Parmesan cheese

  • Tomato sauce-your own recipe or one of the sauces in the jar.

Directions

  1. Whirl liquids in a blender. Add flour & blend till mixed with no lumps.

  2. Heat pancake pan or other frying pan on medium low flame. Spray with Pam. Place scant 1/4 cup of batter in pan in a circular motion much like making a pancake but this batter will be very thin. Manicotti shell should also be thin. Cook just until set, then flip over. Try not to brown the shells when cooking Remove to a plate until all are made in the same way & cool. As they cool they will not stick.

  3. Mix ricotta ingredients. Take manicotti shell and place about 1 heaping tablespoon of ricotta filling along the center of the shell. Spray baking dish with Pam spray. Place tomato sauce on bottom of baking dish. Roll up filled shell and place in a baking dish with the seam side down. When baking dish is filled, place sauce on top of manicotti. Sprinkle with grated cheese. Cover dish with foil (make holes in foil with a knife) and bake at 350 degrees for 15 minutes.

  4. Manicotti shells can be wrapped in parchment paper and stored in a plastic bag in fridge for 1 week or frozen for 1-2 months. You can separate manicotti shells into 6 shells, place parchment paper, an add other layer of shells 6 at a time to make it easier to remove from freezer and using in a recipe. They will not stick together if cooled thoroughly before storing.

Cook’s Note

  • **This recipe is very flexible. You can add or subtract the mozzarella or grated cheese as you desire.I don't add salt or parsley or basil to the ricotta mix because it is usually in the tomato sauce and I don't want those flavors overpowering the dish. You can also make these with an Alfredo Sauce and add broccoli or spinach to the ricotta for a different taste. I usually serve 2 manicotti per person as a first course. Or you can double the recipe, serve with Italian meatballs or sausages for a main dish meal.