This recipe uses a crépe rather than a manicotti noodle – so much easier to stuff! –Keely



  • ⅓ cup olive oil
  • 1 medium minced onion
  • 1 clove garlic, minced
  • 6oz can tomato paste
  • 2 TBS chopped parsley
  • 1 TBS sugar
  • 1 ½ cups water
  • 1 TBS chopped fresh basil (or 1t dried)
  • 1 TBS chopped fresh oregano (or 1t dried)
  • 35oz canned tomatoes (I usually buy a mix of crushed and fine diced)
  • 1 TBS salt
  • ¼ tsp pepper


  • 2lbs ricotta cheese
  • 8oz mozarella, freshly grated
  • ½ cup parmesan, freshly grated plus at least 2 cups for assembly
  • 2 eggs
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 TBS chopped parsley


  • 6 eggs (room temperature)
  • ½ tsp salt
  • 1 ½ cups flour
  • 1 ½ cups water


Sauce: Heat oil in medium stock pot. Sauté onions for 5 minutes, add garlic and sauté for 1 more minute. Add remaining sauce ingredients and bring to a boil. Reduce heat, cover and simmer, stirring occasionally for 1 hour.


Filling: Combine all filling ingredients, beating with a wooden spoon to blend.


Crêpes: Combine all crêpe ingredients in a medium bowl. Beat with electric mixer until smooth. Let stand for at least 30 minutes.


Heat small crêpe pan over medium heat. Pour 3 TBS of batter, rotating quickly to evenly cover pan. Cook until top is dry, but do not brown bottom. Let cool on wire rack. Stack partially cooled crêpes layered with squares of waxed paper.


Assembly: Preheat oven to 350º. Spoon 1 ½ cups sauce into each of 2 baking dishes (13×9). Spread 1/4 cup of filling in center of each manicotti, roll up, and place in baking dishes seam side down in a single layer. Cover with remaining sauce. Sprinkle with remaining parmesan. Bake 45 minutes to 1 hour.


This recipe makes enough to feed a crowd. I divide it into smaller portions and freeze.


The sauce recipe is excellent, and great for spaghetti.


Save your parmesan rind and cook with the sauce for added flavor.