Sunday, September 27, 2020

Cheesy Manicotti Crepes

Cheesy Manicotti Crepes

This dish may lack meat but it is loaded with three cheeses! Using homemade pancakes instead of manicotti shells makes it special for holidays and other gatherings.


  • 16 homemade crespelles
  • 1 large egg
  • 1/2 teaspoon kosher salt
  • black pepper, to taste
  • 1/4 cup grated Parmesan Regianno
  • 2 1/2 cups  jarred marinara or homemade marinara sauce
  • 15 oz part skim ricotta cheese, I use Polly-O
  • 2 cups shredded part-skim mozzarella cheese, reserve 1/2 cup Polly-O
  • 10 oz package frozen spinach, thawed and squeezed really well


First, start by making the crespelles.

Then, preheat the oven to 375 ° F.

In a large bowl, combine the ricotta, 1 1/2 cups of mozzarella, egg, spinach, Parmesan, 1/2 teaspoon of salt and pepper.

Fill each pancake with 1/4 cup of the spinach filling and roll up.

In a large baking dish (or two small dishes), pour 1 cup of the sauce at the bottom of the dish. Place the rolled manicotti face down on a baking dish. Top with 1 1/2 cups of the sauce and remaining mozzarella cheese.

Cover with foil and cook, about 25 minutes, until hot and bubbly, and cheese is melted. Happy Cooking Time.