Crespelle Manicotti
(Crepe-style Manicotti)
Makes 24
There are two kinds of Manicotti one is a dried tubular pasta, and another is a thin crepe (Crespelle). Both a filled with cheese before baking. The second version takes longer to make but its crepe delivers a lightness you just won’t get from dried pasta. This also make 24 Manicotti, which is 2 baking dishes. You can serve the 1st dish immediately and freeze the 2nd one to enjoy later one.
Ingredients
- 6 large eggs
- 1¼ cups all-purpose flour
- ½ teaspoon kosher salt
- Nonstick vegetable oil spray
- 2 large egg yolks, beaten to blend
- 1½ pounds ricotta
- 8 ounces mozzarella, grated
- 1 ounce Parmesan, grated, plus more for serving
- Kosher salt, freshly ground pepper
- 2 10-ounce frozen chopped spinach, thawed, drained (optional)
- 3 cups Marinara sauce, divided
Shopping List
- 1 dozen eggs
- 1½ pounds fresh ricotta
- Grated mozzarella
- Grated Parmesan
- Frozen chopped spinach
- Marinara sauce
Instructions
- Crepe Batter
- Using an electric mixer on high speed, beat 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 flour and 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 dough 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 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 to stack crepes.
- Filling and Assembly
- Preheat oven to 350°. Mix egg yolks, ricotta, mozzarella, and Parmesan in a large bowl; season with salt and pepper. Squeeze out excess liquid from spinach, if using, and add to egg mixture; toss to coat.
- Spread 1 cup sauce in a 13x9" baking pan. Working one at a time, spoon 2 Tbsp. filling in center of crepe. Spread filling 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 sauce and cover with foil. Bake manicotti until cheese is melted and sauce is bubbling, 35–45 minutes. Let manicotti cool slightly in pan to set, about 15 minutes. Top with Parmesan and pepper before serving.
- Do Ahead: Manicotti can be made 1 month ahead; transfer to airtight containers or freezer bags and freeze.