- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This manicotti recipe is amazing and, honestly, the best I’ve made! We use homemade crespelle (Italian crêpes), which are sturdy enough for the cheese filling but delicate enough to keep this dish light on its feet. If you are in a hurry, feel free to use store-bought manicotti shells. I’ve included tips for using them below the recipe.
Ingredient:
- Manicotti
- 10 homemade Italian crespelle, recipe below, see tips for store-bought manicotti shells
- 4 cups (100g) fresh spinach, packed
- 1/2 tablespoon olive oil
- 1 (16oz) container cottage cheese (4% fat), 1 ¾ cups
- 1 ½ cups (170g) whole-milk mozzarella cheese, 6 ounces
- 1 cup (113g) grated Parmigiano-Reggiano, 4 ounces
- 1 large egg
- 1 large egg yolk
- 1/4 cup chopped fresh basil
- 1 ½ teaspoons Italian seasoning
- 1/4 teaspoon fine sea salt
- 2 ½ cups good-quality jarred marinara sauce or homemade pasta sauce
- Italian Crespelle
- 1 ½ cups (195g) all-purpose flour
- 3/4 teaspoon fine sea salt
- 1 pinch ground white pepper
- 4 large eggs, lightly beaten
- 1 ½ cups (355ml) whole milk
- 2 tablespoons (28g) butter, melted
- 1/2 tablespoon olive oil for cooking crespelle
