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This make-ahead, Homemade Manicotti is beyond delicious with an Italian sausage marinara and tender melt-in-your-mouth pasta.
Homemade Manicotti with homemade pasta? Yes! Before you click out of this post (probably quite certain this recipe is too complicated and/or time-consuming), hear me out! If you can make pancakes, you can make this delicious, melt-in-your-mouth tender manicotti pasta. I PROMISE!
This homemade manicotti is perfect for entertaining because it can be completely made ahead. And since it's hard to find a soul who doesn't enjoy Italian food, this dish is universally well-received by guests of all ages.
I often make a double batch and freeze one pan for later. That way I have a delicious dinner at my fingertips for busy days or unexpected guests. The day before I want to serve the manicotti, I take it out of the freezer and thaw it in the fridge. When dinner time rolls around the next day, all I have to do is pop the pan in a hot oven until it's bubbly and golden, make a salad and warm up some good, crusty bread.
What kind of good bread? I'm so glad you asked! To me, a wonderful bread to pair with homemade manicotti is this Ridiculously Easy Focaccia Bread. If you haven't tried it, just click on the comments from other cooks who have made it. See what I mean? It is ridiculously easy! And ridiculously delicious!
Easy homemade pasta??
I know, homemade pasta and easy aren't usually adjectives that are strung together. Then again, you might be a little Italian pasta maker who's got the art down pat - but for most of us, the idea of homemade pasta is a little overwhelming for everyday life. It involves special equipment, dough that can be finicky and inconsistent results, to name just a few potential problems.
This pasta has none of the above-mentioned obstacles. If you can make pancakes and you have a small non-stick pan, you can make this wonderful pasta. I had Scott take a few pictures of the process just to show you how it's done.
The dough (really, it's a batter) is a simple combination of milk, water, eggs, flour and salt. Just whisk all these ingredients together and you're ready to roll! Spray a small non-stick skillet with cooking spray or lightly oil the pan. Then get it nice and hot over medium heat and start making pasta! With each pasta circle taking less than 60 seconds, you'll have all of your pasta made in less than 10 minutes!
The filling is also quick and easy!
The soft, pillowy filling, nestled inside the tender pasta, is a breeze to put together. Simply whisk together three kinds of cheese (ricotta, mozzarella and Parmesan), egg, salt, pepper and some finely chopped basil or parsley. That's it! Now plop a spoonful on each pasta circle, spread it out a bit and roll.
Put it all together!
Line up your pretty filled pasta rolls like little soldiers on top of the meat sauce. Then you're pretty much done, except for a layer of Mozzarella cheese over the top. Bake right away or refrigerate/freeze until needed.
So, if you want a super-impressive, sure-to-be-well-received, out-of-this-world-delicious dinner entree, gather your supplies and MAKE THIS HOMEMADE MANICOTTI ASAP! You won't be sorry; I promise!
Café Tips for making this Italian Sausage Homemade Manicotti
- This whole dish can be made ahead as noted earlier in the post, but you can also make the components separately (the meat sauce, the filling and the pasta) and store in the fridge. Put the manicotti together whenever you have time.
- To store the pasta till ready to use, just keep each pasta round separated with parchment or waxed paper and store them together in a ziplock bag.
- This dish also freezes nicely. I let it cool and then cover tightly with plastic wrap and then foil. I write on the foil what it is, the date and the instructions for cooking. Thaw and remove the plastic wrap before baking.
- The sauce recipe calls for fire-roasted tomatoes. You'll find them in almost every grocery store in the same section as regular diced tomatoes. The tomatoes are charred before being canned, giving them a really nice depth of flavor. If you can't find fire-roasted tomatoes, regular diced tomatoes will work.
- For a pretty presentation, I like to serve this homemade manicotti in an au gratin pan. It also works well with an 8x12 baking pan.
- I like to use a 6-inch non-stick skillet to make the pasta. Anything bigger will yield pasta circles that are difficult to fill and/or fit in a pan.
- You'll only need 6 of the pasta circles to make this manicotti, but the recipe will yield 8. That gives you room for a few practice runs 🙂
- This homemade manicotti is the perfect dish to take to a new mom or a neighbor/friend in need. It keeps well and can be simply popped in the oven 45 minutes before dinner. Pair it with a green salad and a loaf of Ridiculously Easy Focaccia Bread and you'll have a fabulous meal, fit for royalty!
Thought for the day:
And let us run with perseverance
the race marked out for us, fixing our eyes on Jesus,
the author and perfecter of our faith.
For the joy set before Him,
he endured the cross, scorning its shame,
and sat down at the right hand of the throne of God.
Consider him who endured such opposition from sinners,
so that you will not grow weary and lose heart.
Hebrews 12:1-3
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
This make-ahead, Homemade Manicotti is beyond delicious with an Italian sausage marinara and tender melt-in-your-mouth pasta.
- 1 teaspoon extra virgin olive oil
- 8 ounces Italian sausage
- 2 medium cloves garlic finely minced
- 1 ½ tablespoons Italian seasoning
- 2 14 ½- ounce can fire-roasted canned tomatoes
- 1 teaspoon kosher salt
- ¼ cup roughly chopped fresh basil leaves
- 3 large eggs
- ¾ cup water
- ½ cup milk
- ¾ cup all-purpose flour
- 2 teaspoons melted butter cooled slightly
- ½ teaspoon salt
- 8 ounces ricotta cheese
- 1 cup shredded Mozzarella cheese I like whole milk Mozzarella
- ½ cup finely shredded Parmesan cheese
- 1 large egg
- 3 tablespoons finely chopped fresh basil or parsley optional
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 cups shredded Mozzarella Cheese I like whole milk Mozzarella
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Heat 1 teaspoon of olive oil in a medium-large pot over medium heat. Add Italian sausage and cook until golden brown (about 10 minutes), breaking up the sausage with a metal spatula until sausage is crumbly.
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When sausage is golden brown, pour off all accumulated fat except for 1 tablespoon. Add garlic and Italian seasoning to sausage and continue to cook until fragrant, about 30 seconds, stirring continually.
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Add fire-roasted tomatoes and salt. Bring to a boil, then reduce to a steady simmer and cook for 15 minutes until sauce is beginning to thicken.
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Remove from heat, add chopped basil and stir to combine. Transfer sauce to an 8x12 baking dish or 12-inch oval gratin pan
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Combine ricotta, mozzarella, Parmesan, egg, basil (or parsley), salt and pepper in a medium-size bowl. Stir until well combined. Set aside.
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Whisk eggs together then add all ingredients together and whisk until smooth. Consistency will be like heavy cream.
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Heat a 6 or 7-inch skillet until hot over medium heat. Remove pan from the burner and spray with non-stick cooking spray.
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Add ¼ cup batter to the pan and swirl the pan until the bottom is evenly coated. Cook until the surface becomes slightly dull, about 30-40 seconds. Flip and cook opposite side for another 10-15 seconds. Slide the pasta circle onto a piece of parchment paper.
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Repeat, making 5 more pasta circles, stacking them between pieces of parchment paper.
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Continue with the recipe or refrigerate stack in a ziplock bag, if not using right away.
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Place about ⅙ of the filling (a large rounded tablespoonful) onto the lower end of one of the pasta rounds. Spread filling in an even layer across the circle (see picture above in the post). Bring the lower end of the circle over the filling and roll into a tube shape. Place pasta tube on top of meat sauce in the pan.
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Repeat with remaining pasta rounds, snuggling the filled pasta next to each other on top of the meat sauce.
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Top with 2 cups of shredded Mozzarella.
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Preheat oven to 350˚F. Tent manicotti with foil so that foil is not touching cheeses. Bake for 45 minutes then remove foil and continue baking for another 10-15 minutes (until cheese is beginning to brown at the edges). Allow to sit for 10 minutes before serving. Garnish with chopped fresh basil or parsley, if desired.
Aisha says
Hi - Thanks for posting this. Can you add eggplant into the filling - chopped or sliced eggplant pre-cooked. And would you still be able to make it ahead or would freezing not work with the eggplant in the mix? And to confirm the make ahead process - if you make it 24 hours ahead - you put it in the fridge, if you make it before longer than that you put it in the freezer and then in the fridge for 24 hours? Thanks in advance.
Chris Scheuer says
Hi Aisha, that's a great question. I haven't tested this recipe with eggplant but I bet it would be delicious.
Yes, it can be made 24-48 hours in advance and stored in the fridge. If it's longer than that, I would recommend freezing.
Nanci says
I made this and t other recipes of yours for my weekend guests and all were a hit! I’ve made crepes before so that part wasn’t daunting and didn’t take all that long. I used a six inch non stick skillet. Didn’t even need any pan spray. They came out great. If a person can make pancakes this is just as easy. I’ve only had manicotti made with the dried tube pasta. This was way easier to fill and much more delicious! I looked online and this is the traditional Italian way of making them. I did fun it under the broiler at the end to brown the top slightly. Will be making this again
Lindsay @ The Café Sucre Farine says
Wonderful! Thanks for letting us know, Nanci!
Donna Barton says
OH MY LUCKY TASTEBUDS!!!
This came out wonderfully!! Everyone should try this, even when you may think you can't, I promise you CAN!!!
Donna Barton
Lindsay @ The Café Sucre Farine says
Awesome! Thank you for letting us know, Donna!
Paula Crane says
OMG! I am so proud of myself. I made this for guests, and it turned out amazing. Made it just like it said. The only thing was that my batter was lumpy. What do I do so it is not lumpy? This was so delicious I wished I had made a second batch. Going to add it to my menu plan. Thank you! I love your recipes.
Chris Scheuer says
Hi Paula, Bravo to you, Paula! We love this recipe too.
Regarding your question, you should be able to use a whisk and whisk it until it gets nice and smooth. You might have needed to go just a little longer. Also sometimes if you let the batter sit for a bit and then whisk again, those stubborn lumps will smooth out.
Anna Canavan says
If I were to make the crepes, fill them, then freeze them. Should I thaw overnight? .I don’t have room to freeze entire meal. I’m having 15 people for Christmas, this will be one of the dishes. I would assemble the dish in the morning then bake right before serving. What temp if filled crepes are frozen vs thawed? Thank you for answering
Chris Scheuer says
Hi Anna, I would freeze the filled crepes and then thaw them overnight before proceeding with the recipe. Enjoy!
Carol says
Now, this Manicotti recipe is one very special dish! Made it for dinner tonight. Wowza! The pasta is tender and delectable, the filling light and creamy and the meat sauce perfectly zesty. A magic combo of texture and flavor. It’s so darn yummy it’s hard to stop eating it! Thank you so so much for sharing this recipe. Belongs in the good food hall of fame!
Chris Scheuer says
I love that, Carol! So glad you enjoyed it 🙂
Linda Cicero says
I cannot wait to try this recipe! I make my own pasta noodles and was googling how to freeze prepared manicotti without the noodles getting too soggy. Pasta is very finicky and can get mushy if not careful. I often need to feed 15-20 guests and desperately searching for a recipe that will not get soggy when prepared and frozen ahead of time. I read your comments and see where you suggest making this entire dish ahead of time before freezing. Does this include the sauce and cheese? Would it be better to just freeze the stuffed manicotti without sauce and cheese and add these just before baking? My sauce always becomes watery (separates) when I freeze. Thoughts? Glad to have found your site. "It is well" one of my all time favorites! Peaceful blessings, Linda
Chris Scheuer says
Hi Linda, Thanks so much!
Regarding your question, I have frozen this manicotti with the sauce and cheese. It does get a little watery when it thaws but as it bakes, the sauce thickens up again.
Nanci says
I’m thinking of making this for a dinner party of six. Your recipe says it serves six but I am wondering if one manicotti is enough for each person?
Chris Scheuer says
Hi Nanci, it was plenty for us but, if you have eaters with really big appetites, you might want to make more.
Barbara Martens says
Hi, Chris: I have successfully made these manicotti recipe several times and have always received numerous rave reviews! This is definitely a winning recipe and absolutely love the sauce!!
Having said that, I am planning to make this recipe for a large group and wonder if I could make the pasta circles with parchment paper in between each and freeze. Then when I assemble all ingredients and ready to complete, should I remove the pasta circle and thaw in the refrigerator prior to completing the recipe???
Your guidance is greatly appreciated as well as all your outstanding recipes! Thank You!!
Chris Scheuer says
Hi Barbara, I'm so happy you've enjoyed this recipe! We love it too!
Regarding your question, I haven't tried freezing these but I think it should work fine. I think you could just thaw them at room temp. Since they'll be separated with parchment you can lay them out separately and they should thaw quickly.
The other thought is making the whole dish ahead and freezing it. That would also work as long as you wrapped it well to prevent any freezer burn or icing. You might need to bake it just a bit longer to thicken the sauce but that would make things really easy for you.
Geraldine says
Another outstanding and delicious recipe. I always love the results of your recipes- very clear descriptions and steps for a home cook to follow :). That being said, if I am being completely honest, I was a little sceptical on how this would turn out. I usually make manicotti with the store bought shells and stuff them, etc. Well…I will never buy store bought shells again. The texture and tenderness of the manicotti in this recipe is the perfect bite with the cheese stuffing and meat sauce and melted cheese. The dish doesn’t feel heavy as one usually does after eating a full serving of pasta. I served with a simple green salad with a vinaigrette dressing. Looking forward to leftovers. Thanks again for all of your great recipes!
Chris Scheuer says
Thank you, Geraldine! I'm so glad you enjoyed this recipe!
Christina Hawn says
Good morning! I’d like to make this in 4 separate serving dishes, bakeware, of course. I think it will have a nice presentation for our dinner guests! Can you think of anything I might do differently? Such as bake shorter amount of time, etc? I absolutely can’t wait to try this recipe!! Thank you in advance.
-Christina
Chris Scheuer says
Hi Christina, that will work great! I've done that with good success in the past. They won't take as long to bake. Just bake until slightly golden and bubbly.
Catherine says
Hello Chris,
Just wanted to thank you for this delicious recipe. I made the sauce, crepes, and cheese filling yesterday and put together the dish today. I was able to get 10 pasta circles from your recipe. I made two smaller pans with 5 manicotti in each. I baked each casserole covered for 25 minutes then uncovered and baked 15 minutes. This manicotti went way above my expectations of how it would taste. The sauce and filling were fantastic. Thank you for sharing . Wishing you a beautiful Christmas season with your lucky family.
Jodie-Anne says
Hi Guys, Love getting your recipes and trying many of them out. My question is, can you use this pasta for any other recipes and if so what/how. I wonder if making squares or rectangles you could use for lasagna maybe?? I love the concept and want to really make use of it's simplicity if it is versatile enough to do so.
Chris Scheuer says
Thanks, Jodie-Anne!
That's a great question and the answer is YES! I have used this same pasta for lasagna. I keep it round and make it a little bigger, the size of a springform pan. Then I just layer it with the other lasagna ingredients and bake. It needs a nice long rest after baking like most other lasagnas. It is DELICIOUS!
Kevin Schmidt says
Also, would subbing gluten-free flour for the pasta work?
Chris Scheuer says
I haven't tried this recipe with any other flours so I can't say for sure. If you give it a try let us know.
Megan says
Kevin, did you have any luck with the gluten free flour? I would like to try it too and was wondering if it worked out or any tips you may have from your experience? Thanks!
Kevin Schmidt says
Sounds great but when I print the recipe the instructions for making the pasta aren't included??
Chris Scheuer says
Hi Kevin, it was there. It wasn't highlighted though and was listed under the instructions for the filling. I have corrected that. Thanks for letting me know!
Kevin Schmidt says
Thanks! Can't wait to make this!
Geri Juen says
Looks amazing! Could you tell me where to buy the oval pan you baked this in please?
Chris Scheuer says
Hi Geri, it looks like they are no longer selling that pan but this is similar: https://amzn.to/3y1jREP
Elaine says
I have made this dish several times. It is fabulous!
Chris Scheuer says
Thanks so much, Elaine!
Charlotte says
Hmm it looks like to me the pasta recipe is more like a pancake (crepe) recipe? Does it taste like pasta or is it more like crepes in taste and consistency? 🙂
Chris Scheuer says
Hi Charlotte, it is made similar to crepes but the taste and texture is that of a tender homemade pasta.
Doris T Noblet says
Chris, what is your method for flipping the pasta? I have visions of mine landing on the floor or elsewhere.
Chris Scheuer says
HI Doris, I just use a wide spatula to flip the pasta, it works better than you think!
Cher says
I have a rather embarrassing question as obviously I'm not a versed cook. Are you using the hard block type mozzarella or the soft milky ball of mozzarella? I understand you prefer whole milk moz. I'm hoping to make this today, it looks so good! Thank you for publishing such delectable recipes!!
Chris Scheuer says
Not embarrassing at all, Cher! I actually used pre-shredded mozzarella for this recipe. If you want to shred your own, I would use the block of mozzarella for this recipe. I think the fresh, soft mozzarella would have too much moisture for this recipe. Enjoy!
Wendy Dembeck says
I'm very anxious to try this recipe. EVERY recipe of yours that I've tried has been marvelous! This is very similar to my blintz recipe and the way I make crepes for that. Thanks again for not even making me think "will this work well" when I look at an online recipe.
Chris Scheuer says
Thanks so much, Wendy! Let us know if you try it!