Manicotti with Ricotta Cheese

Who. Can. Resist. Stuffed. Cheese?

Stuffed with creamy ricotta and wrapped in cheesy parmesan crepes, this manicotti is comfort food for people who know store-bought marinara just isn’t it.

Some people dream of wealth, world peace, or becoming morning gym people. I dream of cheese-filled pasta. More specifically: ricotta-packed manicotti baked under a blanket of homemade marinara. If you’ve never had manicotti made with parmesan crepes instead of dried pasta shells, you’re in for a very cheesy awakening.

Don’t be deceived by the recipe’s name. While this looks fancy, it’s criminally easy. The ricotta filling takes about five minutes, the crepes come together in one bowl, and the marinara? Listen—I saw a jar of sauce the other day for $9.99. No. Thank. You. I can make a batch that tastes better for under $4, and that leftover $5 goes toward what really matters in life: more cheese.

This is the kind of dish you make when you want to impress someone (even if that someone is just future you on a Tuesday). It’s also surprisingly make-ahead friendly and freezer-safe—ideal for busy weeknights or emotionally challenging Sundays when only carbs and cheese will do.

Why this Recipe Works

• Parmesan Crepes = Soft & Fancy: More delicate than pasta shells, less prone to cracking, and packed with cheesy flavor.

• Homemade Marinara is Budget Gold: Tomatoes, garlic, wine, herbs… and way less expensive than whatever’s happening at the grocery store.

• Simple, Soulful Filling: Ricotta, eggs, nutmeg, parsley—humble ingredients, major payoff.

• Make Now, Bake Later: Perfect for prepping ahead or freezing for your future self.

Tips for Making Manicotti with Ricotta Cheese

• Drain your ricotta so the filling isn’t watery. A sieve and some patience go a long way.

• Let your crepe batter rest for 30 minutes to avoid holes or tears.

• Don’t overfill—a couple tablespoons of filling per crepe is plenty.

• Butter that pan! A little fat keeps your crepes from sticking and tearing.

• Buy real-deal Parmesan and grate it yourself. This is not the time for the green can.

🌱 A Bite of Sustainability

This dish is a win for sustainable cooking—no disposable pasta trays, no plastic-wrapped shells, and no mystery marinara jars. You’re using real ingredients, supporting local dairy if you can, and making something from scratch that saves money and packaging. Plus, parmesan crepes? Chic and conscious.

How To Make Manicotti with Ricotta Cheese

Cheesy manicotti made with ricotta filling and stuffed crepes, topped with homemade marinara. A cozy Italian-inspired dinner that’s easy and delicious.

Make the Marinara

1. In a small skillet, heat ½ teaspoon of olive oil over medium heat. Add the tomato paste and cook, stirring often, until it darkens and caramelizes slightly (about 5–6 minutes).

2. In a food processor, combine stewed tomatoes, browned tomato paste, parsley, garlic, oregano, salt, onion powder, and pepper. Blend until smooth.

3. In a large skillet, heat the 6 tablespoons of olive oil over medium heat. Add diced onion and cook until slightly softened (about 2 minutes).

4. Pour in the blended tomato mixture, then stir in the white wine and sugar.

5. Simmer over medium-low heat for about 30 minutes, stirring occasionally, until thickened.

Make the Parmesan Cheese Crepes

1. In a bowl, whisk together flour, egg, and a pinch of salt. Gradually add milk, whisking constantly until smooth. Stir in melted butter and parmesan cheese.

2. Let the batter rest at room temperature for 30 minutes.

3. Heat an 8-inch crepe pan or nonstick skillet over medium heat. Lightly butter the surface.

4. Pour a scant ¼ cup of batter into the pan. Tilt in circular motions to coat evenly.

5. Cook until the bottom is golden, then flip and brown the other side. Transfer to a baking sheet to cool. Repeat with remaining batter, buttering the pan between each crepe. Do not stack crepes while warm.

Make the Ricotta Filling and Bake

1. Preheat oven to 400°F.

2. In a large bowl, mix together ricotta, egg yolks, parsley, nutmeg, 1 cup parmesan, 1 whole egg, salt, and pepper until well combined.

3. Lay each crepe flat. Spoon a line of filling down the center, then roll up like a cigar.

4. Spread 3 tbsp marinara on the bottom of an 8×14-inch baking dish.

5. Place the rolled crepes seam-side down in the dish. Cover with remaining marinara and sprinkle the remaining 2 tbsp of parmesan over the top. Drizzle with melted butter.

6. Bake uncovered for about 20 minutes, until bubbling and heated through.

Stuffed and Baked

Soft crepes, creamy ricotta, and bubbling marinara… what else do you need? This dish is proof that comfort food doesn’t have to be complicated—or expensive. And if you’re still buying $9 sauce, I’m gonna need you to redirect those funds toward good parmesan and emotional support mozzarella instead.

Ready to bake your own pan of comfort? Try it, tag it, and don’t forget to show off that cheese pull. I’m living for it. 🧀