Description
Delight in this homemade crepe manicotti featuring tender crepes filled with a creamy spinach ricotta mixture, smothered in luscious béchamel and tomato sauces, then baked to bubbly perfection with melted Italian cheeses. This elegant Italian-inspired dish is perfect for a comforting family dinner or special occasion.
Ingredients
Crepe Batter
- 1 cup whole milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 cup Bob’s Red Mill Unbleached White Organic All-Purpose Flour
- ¼ teaspoon kosher salt
Spinach Ricotta Filling
- 8 ounces fresh spinach (approx. 8 cups packed)
- 16 ounces ricotta cheese (2 cups)
- 1 cup finely grated parmesan cheese
- 2 large eggs
- Heaping ½ teaspoon garlic powder
- Heaping ½ teaspoon onion powder
- 1 teaspoon kosher salt
- Ground black pepper, to taste
Béchamel Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons Bob’s Red Mill Unbleached White Organic All-Purpose Flour
- 1 ½ cups whole milk
- 3 cloves garlic, smashed open
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon kosher salt
- Ground black pepper, to taste
Assembly and Topping
- 1 – 1 ½ cups Simple San Marzano Tomato Sauce (or jarred tomato basil sauce of choice)
- 2 cups shredded Italian cheese blend
- ¼ cup grated parmesan
- Nonstick cooking spray
Instructions
- Prepare the crepe batter. In a high-speed blender, combine whole milk, eggs, melted butter, flour, and ¼ teaspoon kosher salt. Blend until completely smooth. Cover and refrigerate for at least 30 minutes to allow the batter to rest and improve texture.
- Wilt the spinach. Place fresh spinach in a large microwave-safe bowl and microwave for 2-3 minutes until wilted. Alternatively, wilt spinach in a skillet over medium-high heat for 2-3 minutes. Transfer to a cutting board, pat dry with paper towels to remove excess moisture, then roughly chop.
- Mix the spinach ricotta filling. In a mixing bowl, combine chopped spinach, ricotta, parmesan, eggs, garlic powder, onion powder, 1 teaspoon kosher salt, and ground black pepper to taste. Mix well until fully incorporated. Set aside.
- Prepare the roux. In a medium saucepan over medium heat, melt butter. Whisk in flour vigorously to eliminate lumps. Cook, stirring constantly, until mixture turns golden brown, about 3-4 minutes.
- Make the béchamel sauce. Gradually pour milk into the roux, whisking constantly to prevent lumps. Add smashed garlic cloves and cook, stirring often, until milk begins to steam. Reduce heat to maintain a gentle simmer and cook 5-8 minutes until sauce thickens and coats the back of a spoon. Stir in nutmeg and season with ½ teaspoon kosher salt and black pepper. Remove from heat and discard garlic cloves.
- Cook the crepes. Heat a nonstick skillet over medium heat. Pour ¼ cup crepe batter into the center and swirl quickly to form an 8-inch circle. Cook until surface looks set, then carefully flip and cook 1 minute more until cooked through but still pliable. Transfer to a plate and cover with a kitchen towel to keep warm. Repeat with remaining batter to make 8-10 crepes.
- Preheat the oven. Set oven to 375°F (190°C) and position a rack in the center. Spray a medium piece of foil with nonstick cooking spray and set aside.
- Assemble the manicotti. Lay out a crepe and place a heaping ¼ cup of the spinach ricotta filling across its center. Fold one edge over the filling and roll up to form a manicotti. Place seam-side down in a baking dish. Repeat with remaining crepes.
- Top the manicotti. Spread remaining béchamel sauce evenly over the filled crepes. Spoon tomato sauce over béchamel, then sprinkle shredded Italian cheese blend and parmesan on top. Cover dish with prepared foil, making sure the foil does not touch the cheese.
- Bake the manicotti. Bake in the preheated oven for 30-35 minutes until bubbling and cheese is melted. Optionally, remove foil and broil on high for 5 minutes on center rack until cheese is golden brown and bubbly. Watch carefully to prevent burning.
- Rest and serve. Allow manicotti to rest for 10-15 minutes before serving to let sauces set and flavors meld. Enjoy warm.
Notes
- Resting crepe batter improves texture and prevents tearing.
- Spinach can be wilted either in microwave or on stovetop skillet.
- Remove garlic cloves from béchamel before assembling to avoid overpowering garlic flavor.
- Use nonstick cooking spray on foil to prevent cheese from sticking when baking.
- Broiling at the end adds a beautiful golden and bubbly top layer—watch carefully to avoid burning.
- Manicotti can be prepared ahead of time and refrigerated before baking.
- For a vegetarian version, ensure the tomato sauce and cheese blend contain no animal rennet.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
