Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An overhead shot of crepe manicotti in a large casserole dish garnished with fresh basil. The dish sits on a white textured surface alongside dishes of parmesan and pepper.

Homemade Crepe Manicotti with Spinach Ricotta Filling

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jess Larson
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8-10 manicotti 1x
  • Category: Pasta Recipes, Main Dishes
  • Method: Baked
  • Cuisine: Italian

Description

Homemade Crepe Manicotti with Spinach Ricotta Filling is the ultimate comfort food!

Inspired by my days working at a Northern Italian restaurant, we’re swapping classic pasta tubes for buttery, tender homemade crepes stuffed with spinach and ricotta cheese. Top them with creamy béchamel and tomato sauce, then bake until bubbling and golden.

The result? Rich and cheesy yet surprisingly light and delicate—perfect for special occasions or cozy winter dinners!

Ingredients

Scale

manicotti assembly:

  • nonstick cooking spray
  • manicotti crepes (below)
  • spinach ricotta filling (below)
  • bechamel sauce (below)
  • 1 – 1 ½ cups Simple San Marzano Tomato Sauce (or jarred tomato basil sauce of choice)
  • 2 cups shredded Italian cheese blend
  • ¼ cup grated parmesan

for the manicotti crepes:

for the spinach ricotta filling:

  • 8 ounces fresh spinach (approx. 8 cups packed)
  • 16 ounces ricotta cheese (2 cups)
  • 1 cup finely grated parmesan cheese
  • 2 large eggs
  • heaping ½ teaspoon garlic powder
  • heaping ½ teaspoon onion powder
  • kosher salt and ground black pepper, to season

for the bechamel sauce: 

Instructions

  1. Prepare the crepe batter: To a high-speed blender, add the milk, eggs, melted butter, and flour. Season with ¼ teaspoon kosher salt. Blend until completely smooth. Cover and transfer to the refrigerator to rest for at least 30 minutes. While the batter rests, prepare the ricotta filling (Steps 2-3) and bechamel sauce (Steps 4-5).An overhead shot of crepe batter in a blender atop a white surface, surrounded by eggs and egg shells, a bag of flour and a bowl of salt.
  2. Wilt the spinach: Place the spinach in a large microwave-safe bowl. Microwave 2-3 minutes, until wilted. (Alternatively, you can wilt the spinach in a skillet over medium-high heat for 2-3 minutes.) Transfer the spinach to a cutting board, pat off excess moisture with a paper towel, and roughly chop.An overhead shot of wilted spinach in a large glass bowl atop an off-white textured surface.
  3. Mix the spinach ricotta filling: To a mixing bowl, add the chopped spinach, ricotta, parmesan, eggs, garlic powder, and onion powder. Season with 1 teaspoon kosher salt and ground black pepper to taste. Mix to combine well. Set aside for manicotti assembly.An overhead shot of spinach ricotta filling with a whisk in a large white bowl atop an off-white textured surface.
  4. Prepare the roux: Add the butter to a medium saucepan over medium heat. Once melted, add in the flour, whisking vigorously to eliminate any lumps. Cook, stirring constantly, until golden brown, 3-4 minutes.An overhead shot of a roux in a saucepan atop an off-white textured surface. A whisk sits alongside the pan.
  5. Prepare the bechamel sauce: Gradually pour the milk into the roux, whisking constantly to eliminate lumps. Add the garlic and cook, stirring often, until the milk begins to steam. Adjust the heat to maintain a gentle simmer and cook 5-8 minutes, stirring until the sauce thickens and coats the back of a spoon (nappe). Stir in the nutmeg and season with ½ teaspoon kosher salt and ground black pepper to taste. Remove from the heat and set aside for manicotti assembly.An overhead shot of bechamel sauce in a stainless steel saucepan atop a textured off-white surface alongside a whisk.
  6. Prepare the manicotti crepes: Heat a nonstick skillet over medium heat. Pour ¼ cup of the crepe batter into the center of the pan, quickly tilting and swirling the pan to spread the batter into an 8-inch circle. Cook just until surface looks set, then carefully flip. Cook 1 minute longer, just until cooked through—the crepes should be pliable and tender, not crispy. Transfer to a plate and cover with kitchen towel to keep warm. Repeat with the remaining batter to make 8-10 crepes.An overhead shot of a crepe in a nonstick skillet atop a textured off-white surface. A plate of cooked crepes and a glass measuring cup of batter sit alongside the skillet.
  7. Crepe manicotti assembly: Preheat the oven to 375 degrees F, ensuring a rack is positioned in the center. Spray a medium piece of foil with nonstick cooking spray and set aside. Have the crepes, spinach ricotta filling, béchamel sauce, tomato sauce, and cheeses ready for assembly:An overhead shot of recipe components on an off-white textured surface: a bowl of ricotta filling, a plate of crepes, a pot of bechamel sauce, and containers of tomato sauce, parmesan cheese and shredded Italian cheese.
    1. Prepare the baking dish: Spray a 9×13-inch baking dish with nonstick cooking spray. Spread about ½ of the bechamel sauce in an even layer in the dish. Set aside.
    2. Fill the crepes: Place a heaping ¼ cup of the spinach ricotta filling across the center of a crepe. Fold one edge of the crepe over the filling, then roll to form a manicotti. Place seam-side down in the prepared baking dish. Repeat with remaining crepes.An overhead shot of a crepe topped with spinach ricotta filling on a wooden board atop an off-white textured surface. Dishes of salt and pepper, ricotta filling and cooked crepes sit alongside it.An overhead shot of crepes stuffed with ricotta filling in a casserole dish lined with bechamel sauce. Bowls of shredded cheese, parmesan, tomato sauce and bechamel sauce sit alongside it.
    3. Finish the manicotti: Spread the remaining bechamel sauce over the filled crepes, then top with the tomato sauce, shredded Italian cheese, and parmesan. Cover the manicotti with the prepared foil, being careful not to let it touch the cheeseAn overhead shot of stuffed crepe manicotti in a large casserole dish topped with tomato sauce and shredded cheese on an off-white textured surface.
  8. Bake the manicotti: Bake in the preheated oven for 30-35 minutes, until bubbling and the cheese is melted. If desired, remove the foil and broil on high for about 5 minutes on the center rack, watching closely to avoid burning, until golden brown and bubbly.An overhead shot of crepe manicotti in a large casserole dish garnished with fresh basil. The dish sits on a white textured surface alongside dishes of parmesan and pepper.
  9. Rest and serve: Let the manicotti rest for 10-15 minutes before serving. Enjoy!An overhead shot of crepe manicotti served alongside a side salad on a white scalloped plate atop a white textured surface. A casserole dish of manicotti and a bowl of a mixed greens salad sit alongside the plate.

Equipment

Notes

Jess’ Tips and Tricks:

  • As written, this crepe manicotti recipe is naturally meatless. To ensure a vegetarian result, be sure to use rennet-free parmesan cheese. Or, if you’d like to add some meat to your manicotti, fold 8 ounces of browned, crumbled Italian sausage (spicy or mild, your choice) to the spinach ricotta filling. Alternatively, 2 cups of shredded chicken breast is delicious, too.
  • Serving suggestions: I love serving cheesy baked manicotti with a light and fresh salad (try my Simple Mixed Greens Side Salad or Kale Caesar Salad with Parmesan Croutons), buttery garlic bread, and a nice Italian red wine like Chianti Classico or Barbera.

Make-Ahead Instructions: 

  • Option 1 – Prep Components in Advance: Prepare the crepe batter (Step 1), spinach ricotta filling (Steps 2-3) and bechamel sauce (Steps 4-5) ahead of time. Store in separate airtight containers in the fridge for up to 1 day. When you’re ready to assemble, skip to Step 6 to prepare the crepes.
  • Option 2 – Assemble the Crepe Manicotti in Advance: Assemble the manicotti through Step 7.2, but to prevent the crepes from getting soggy, wait to cover them with béchamel and tomato sauce until you’re ready to bake. Cover the manicotti and store in the fridge for up to 1 day. When you’re ready to bake, finish assembling (Step 7.3) and bake as directed, adding 5-10 minutes to the baking time to ensure it’s heated through.

Storage, Reheating, and Freezing:

  • Storage ad Reheating: Crepe manicotti is best enjoyed fresh, the day it’s baked, but leftovers will keep for up to 2 days. Cool completely, then transfer to an airtight container and store in the refrigerator. Reheat in the microwave until warmed through.
  • Freezer Instructions: Transfer cooled leftovers to a freezer container and freeze for up to 3 months. To thaw, place the frozen manicotti in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Easily reheat in the microwave until warmed through.

Find it online: https://playswellwithbutter.com/crepe-manicotti/