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.
• 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.
• 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.
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 8x14-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.
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. 🧀
Cheesy manicotti made with ricotta filling and stuffed crepes, topped with homemade marinara. A cozy Italian-inspired dinner that’s easy and delicious.
Heat the remaining oil in a large skillet over medium heat. Add onions and cook until slightly softened, about 2 minutes.
Add blended tomato sauce and white wine. Add sugar. Simmer, stirring occasionally, until thickened, about 30 minutes.
In a medium bowl, add the flour, egg, and salt to taste. Stir to combine. Add milk while stirring with a wire whisk. Add the melted butter and cheese. Let stand for 30 minutes.
Heat an 8-inch crepe pan or non stick skillet over medium heat. Butter the cooking surface. Pour a scan 1/4 cup batter into the pan and using the handle, make circular motions to cover the surface with batter. Cook until browned on the bottom. Turn and brown the other side. Transfer to a baking sheet. Repeat with the remaining batter, buttering the pan as needed. Do not stack the crepes.
Heat oven to 400°F. Combine the ricotta cheeses, egg yolks, parsley, salt to taste, nutmeg, 1 cup Parmesan cheese, and pepper to taste and mix well. Spoon equal portions of the filling down the center of each crepe and roll it up.
Spoon about 3 tablespoons marinara sauce over the bottom of a baking dish (rectangle 8 x 14 inches). Place the rolled crepes seam side down in the dish. Spoon the remaining 2 tablespoons cheese. Pour the melted butter over all.
Bake until heated through, about 20 minutes.
Servings 4
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The marinara can be made in advanced and kept in airtight container for up to 5 days