This spinach-and-three-cheese manicotti recipe skips store-bought pasta tubes in favor of crespelle: delicate pancakes, stuffed and baked in marinara.
Ingredients
Instructions
Crepe Batter
Using an electric mixer on high speed, beat 6 large eggs in a large bowl until light, airy, pale in color, and can nearly hold peaks, 6–8 minutes.
Reduce mixer speed to low. Gradually add 1¼ (156 g) cups all-purpose flour and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, beating well between additions, until no clumps of flour remain. With mixer speed on low, slowly pour in 1½ cups water and continue to beat until well incorporated. Cover and let batter rest at least 2 hours (this gives the flour time to hydrate and results in a smoother finished texture).
Heat a small nonstick skillet over medium and spray with nonstick vegetable oil spray. Pour 2 Tbsp. batter into skillet and cook, swirling skillet constantly to encourage crepe to form a nice round shape, until set, 15–20 seconds. Tap out crepe onto a clean towel; gently flatten any creases. Repeat with remaining batter; if possible, do not stack crepes. Do ahead: Batter can be made 1 day ahead of time; keep covered and refrigerate.
Filling and assembly
Preheat oven to 350°. Mix 2 large egg yolks, beaten to blend, 1½ lb. ricotta, 8 oz. mozzarella, grated, and 1 oz. Parmesan, grated, in a large bowl; season with kosher salt and freshly ground black pepper. Squeeze out excess liquid from two 10-oz. boxes frozen chopped spinach, thawed, drained (if using), and add to egg mixture; toss to coat.
Spread 1 cup marinara sauce, preferably homemade, in a 13x9" baking dish. Working one at a time, spoon 2 Tbsp. cheese mixture in center of crepe, spreading all the way to the ends. Roll up crepe, then flatten slightly with your hands. Transfer seam side down to prepared dish. Working in batches if needed, repeat with remaining crepes and filling, leaving a small gap in between each. Top with remaining sauce (2 cups marinara) and cover with foil. Bake manicotti until cheese is melted and sauce is bubbling, 35–45 minutes. Let manicotti cool slightly in dish to set, about 15 minutes. Top with a drizzle of extra-virgin olive oil (if using), Parmesan, and freshly ground black pepper before serving. Do ahead: Filling can be made 1 day ahead of time; cover and refrigerate. Manicotti can be made 1 month ahead; transfer to airtight containers or freezer bags and freeze. Editor’s note: This recipe for baked manicotti was first printed in January 2017. Head this way for stuffed pasta shells, BA’s Best Lasagna, weeknight meatballs, and more of our favorite pasta recipes →
