This post may contain affiliate links. For more information, see our privacy policy.
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.
Scroll Down for the Recipe - or Save It to Your Inbox
We’ll email you the recipe so it’s easy to save, print, or share.
Make-Ahead Italian Sausage Manicotti
Ingredients
For the sauce:
- 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
- ÂĽ cup roughly chopped fresh basil leaves
For the pasta:
- 3 large eggs
- Âľ cup water
- ½ cup milk
- Âľ cup all-purpose flour
- 2 teaspoons melted butter, cooled slightly
- ½ teaspoon salt
For the filling:
- 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
- â…› teaspoon freshly ground black pepper
For the topping:
- 2 cups shredded Mozzarella Cheese, I like whole milk Mozzarella
Instructions
For the sauce:
- 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.
- 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.
- 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.
- Remove from heat, add chopped basil and stir to combine. Transfer sauce to an 8x12 baking dish or 12-inch oval gratin pan
For the filling:
- Combine ricotta, mozzarella, Parmesan, egg, basil (or parsley), salt and pepper in a medium-size bowl. Stir until well combined. Set aside.
For the pasta:
- Whisk eggs together then add all ingredients together and whisk until smooth. Consistency will be like heavy cream.
- Heat a 6 or 7-inch skillet until hot over medium heat. Remove pan from the burner and spray with non-stick cooking spray.
- Add ÂĽ 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.
- Repeat, making 5 more pasta circles, stacking them between pieces of parchment paper.
- Continue with the recipe or refrigerate stack in a ziplock bag, if not using right away.
To fill the pasta:
- Place about â…™ 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.
- Repeat with remaining pasta rounds, snuggling the filled pasta next to each other on top of the meat sauce.
- Top with 2 cups of shredded Mozzarella.
- Preheat oven to 350ËšF. 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.
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
I made this for my neighborhood supper club.. doubled the recipe… it was fantastic! Easy and excellent. Everyone loved it!
Thank you!
Thanks for the excellent review, Debbie! So glad to hear that this recipe was a hit with your neighborhood supper club (sounds like such fun!). We appreciate you taking the time to let us know how much you enjoyed this recipe!
Hi Chris,
I LOVE the looks of this Make-Ahead Italian Sausage Manicotti, but notice there isn't any nutrition information at the bottom like you usually have. My husband I are both supposed to be eating heart-healthy meals. Is there a way this recipe can be made with low fat or non-fat cheese and is there a relatively low fat brand of Italian sausage? My mouth is watering, but I fear this recipe has a lot of fat in it! I hope you can help!
Best,
Susan
Hi Susan, Though this recipe hasn't been tested with low or non-fat cheeses, you should be able to substitute low fat (or part skim) ricotta and mozzarella with good results. Additionally, try substituting turkey sausage to further reduce the fat content. Hope this recipe works well for you!
How big and what kind of spatula are you using when turning the crepes? Where can I find one?
Hi Terry, I just use a regular size spatula to turn them. This is one of my favorites for a non stick pan: https://amzn.to/4b7gMs2
Made this tonight and it was delicious!! Thank you again for another incredible recipe!!
Wonderful! Thanks for the review, Patti!
Hi Chris!
Definitely going to be trying this one. I love the pan you're using. Any chance of getting a link to what you bought?
Hi Cat, I've had that pan for years. Not sure that it's still available but I also really like this one: https://amzn.to/41UCieP
For some reason this recipe will not print. I was able to print others. Please see if the problem is on your end... Thank you so much. I love ALL of your recipes.
Sorry. I think it is my problem...
Hi Anne, I am able to print this one.
Great, a little runny, but yummy
Thanks for your review, Christine.
Oh my! This will be a perfect Christmas holiday dish to serve for family, and friends, over the holidays. But, I may just have to substiture my own Italian Sausage Sauce recipe, just to add my name to the scrolling credits!
Sounds delicious, Julie!
This was really good! Hubby really loved it too. I will definitely make this again. Took a little longer than some recipes but not really much more, plus you can divide it up by making the pasta, then refrigerating it etc. Next time I might make part one day and then the rest the next. Great recipe for that type of convenience. Thanks Chris
Thanks for your review, Brenda!
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.
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.
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
Wonderful! Thanks for letting us know, Nanci!
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
Awesome! Thank you for letting us know, Donna!
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.
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.
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
Hi Anna, I would freeze the filled crepes and then thaw them overnight before proceeding with the recipe. Enjoy!
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!
I love that, Carol! So glad you enjoyed it 🙂
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
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.
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?
Hi Nanci, it was plenty for us but, if you have eaters with really big appetites, you might want to make more.
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!!
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.
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!
Thank you, Geraldine! I'm so glad you enjoyed this recipe!
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
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.
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.
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.
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!
Also, would subbing gluten-free flour for the pasta work?
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.
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!
Sounds great but when I print the recipe the instructions for making the pasta aren't included??
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!
Thanks! Can't wait to make this!
Looks amazing! Could you tell me where to buy the oval pan you baked this in please?
Hi Geri, it looks like they are no longer selling that pan but this is similar: https://amzn.to/3y1jREP
I have made this dish several times. It is fabulous!
Thanks so much, Elaine!
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? 🙂
Hi Charlotte, it is made similar to crepes but the taste and texture is that of a tender homemade pasta.
Chris, what is your method for flipping the pasta? I have visions of mine landing on the floor or elsewhere.
HI Doris, I just use a wide spatula to flip the pasta, it works better than you think!
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!!
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!
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.
Thanks so much, Wendy! Let us know if you try it!
I am so excited to attempt this recipe. Your site always provides me with delicious and successful recipes. And I thank you!
I can not find a nonstick 6” skillet to make the pasta. I tried the link in your instructions but that skillet is no longer available.
Do you have a brand name of a 6” skillet? Again, you are such an amazing couple with a beautiful cooking site.....it serves as a blessing to me when I make one of your recipes , read a scripture verse and listen to an inspirational hymn that you have posted.
Hi Jennie, thanks for your very kind words. I'm so happy you've enjoyed our recipes along with the Scripture and songs 🥰
Regarding your question, I really like AllClad cookware. They don't make a 6-inch pan that I know of but this 7-inch pan is wonderful. It would work for this recipe.
https://amzn.to/3ggXxOS
I have made manicotti with shells before. This recipe however was very easy to make and delicious. Even my kids loved it. Thank you!
Thanks so much, Daisy, for sharing your results!
I used what I had on hand to make this, ground chuck and regular tomatoes and sauce. I also used store bought manicotti noodles. It was absolutely delicious, and even better the next day. I highly recommend this dish with the Focaccia Bread. I have a feeling I will be visiting your website often. Thanks for the wonderful recipes.
Thanks so much, Joy, for sharing your review and adaptations! đź’•
I am getting ready to make this recipe for company. It sounds heavenly. Quick question on preparation. Do you drain the canned fire-roasted tomatoes before adding them to to the browned sausage? Thank you in advance for your help.
Hi Sue, no, don't drain the tomatoes. The juice will be reduced and give the sauce lots of flavor. Hope you and your guests enjoy the manicotti, Bon Appétit!
Question: This looks like a perfect recipe for a Zoom dinner party I’m planning. I drop the food off ahead of time with heating instructions but we all get together on Zoom at a set time to eat. I have small foil takeout containers that should hold two manicotti each. Any guess how long a small dish should heat in the oven? I might do a practice run but would welcome any suggestions you might offer—thanks!
That is such an awesome idea, Margie! I would guess that 25 minutes, covered and then 10 minutes, uncovered, would work well
After making this dish for a party of 12, I have gained a reputation as an amazing cook.
I paired it with your foccaccia bread which also tasted amazing. Both simple recipes, yet tasting like a five star chef made them. I am so grateful I found this site and will be trying many more recipes! Thank you, you two!
Awesome! I love it, Patricia! That's my job to make you look like a rock star 🙂
Hi! I have a question. I want to make this to freeze. Do I bake it before I freeze then reheating the oven or do I freeze it pre-baked and then bake it when I'm ready. Thanks!
Hi Caitlin, I would freeze it pre-baked, then thaw and bake when you want to serve it.
Wow - my mom made these crepes exactly when I was growing up, minus the sausage. It was one of out meatless dinners : ) Great recipe. Thanks.
Chris,
Can I make this without the sausage? I have many marinara recipes that don’t call for meat.
Your recipes can always be counted on to be delicious!
Polly
Hi Polly, yes, this will be wonderful without the sausage. Thanks for your kind words!
The manicotti turned out perfectly! I served 10 people and ALL of them loved it. Thank you for this impressive recipe. It is a keeper!
Thanks, Kay, I'm so happy you and your guests enjoyed it! It's always a huge hit whenever I serve it too. It seems that most everyone enjoys Italian!
Can I use ground beef instead of sausage?
Hi Zeina, I don't see why not. It will have a little different flavor profile flavor profile but will definitely be delicious! ENJOY!!
Hi, Chris,
Here’s a quick question: I’m thinking of making this next weekend for a group of 12, including 6 guys. Since there are about 6 pasta rolls in a pan, is one of the “pastas” going to be adequate for one guy, or do you think I need to make three pans of this?
Thanks in advance for your response.
This was a big hit with my family! It was delicious! I got 9 manicotti from the recipe. Can't wait to have leftovers.
Thank you!
Thanks, Dena! So happy the manicotti were enjoyed! My daughter and I just made them today for a party!
I'm making this right now. Question about the 3 Tablespoons of finely chopped basil. It looks like you have a little green in your filling and not in the pasta but the recipe says to add it to the "pasta". Thanks for your help.
Oops, you're right Dena. It should go in the filling. I will correct that!
Wow! This was such an incredibly delicious pasta dish. I'm very intimidated at the thought of trying to make homemade pasta & have been looking around for a pasta making class to learn how. Up pops this email with your latest brilliant creation and I knew I had to make it for our friends who were coming for dinner. I had already successfully made your Best Ever Homemade Flour Tortillas and your Ridiculously Easy Focaccia Bread (which I served along with the manicotti) recipes, so I was confident I could make the pasta "pancakes". I made them 4 days ahead of time in case they didn't turn out, but they came out great. I did have some trouble flipping them (had trouble getting the spatula far enough under to flip without many of them folding under - any tips on this would be greatly appreciated!) but I was able to straighten them out and use all 9 of them. I increased the filling ingredients slightly so I'd have enough to fill them all. The filling was easy & delicious. I used my own homemade marinara from the tomatoes in our summer garden & added the Italian sausage to the sauce, so can't speak to your sauce recipe but I'm sure it's delicious. Thanks for making our dinner party such a success!
Thanks so much for sharing your results. It sounds like a wonderful dinner and how nice to have homemade marinara!
My goodness, this looks delicious, Chris! Thank you for the great recipe and tutorial!
This looks yummy and I can't wait to try it! But how is this different from crepes?
Good question Edee. The technique is similar to the way crepes are made but the texture and taste is more like a very tender pasta. Try it and you'll see exactly what I mean!
This looks divine! Think I'll make it and take it to my daughter's for Thanksgiving eve. Thank you!
Thanks, Donna, I think you'll love it!
I have eaten manicotti with homemade pasta out, but never made it at home. I have no excuse, since it looks very manageable. And I love your idea to make two and freeze one 🙂
This is fascinating Chris! They are kind of like little Italian crepes 🙂 I never knew you could make pasta like this. Absolutely brilliant. PINNED!
This is easy and great been making it for 35 years recipe I had originally came from a Polly-o cook book.
That's awesome Pat, I've been making this pasta for years, too and it always gets rave reviews!
Looks absolutely delicious! I am wondering, since the dough does not rise, can one use gluten-free flour? I have been searching for yummy gluten-free recipes lately.
Hi Kathy,
I haven't tried these with GF flour so I don't want to say for sure but I would think it would work with an all-purpose GF flour. Perhaps some of our other readers who are more experienced with GF flours could advise.
I've made manicotti like this before and it's to.die.for! Not sure I could ever find the recipe I used, so I'm happy to have yours!!
Chris,
Does the pasta taste like actual pasta? I looked at the ingredients, and thought of a crepe.....
Hi Gayann,
It does taste just like pasta, it's soft and tender like homemade pasta. I've actually been making this for years. Sometimes I make the pasta rounds bigger and make a round lasagna, so good!
How do you flip them without have one or more sides fold under? I have no talent for using wrist action to flip them over without a spatula.
Hi, I used a large, thin spatula, get underneath and flip, like a pancake. I do sometimes also have them fold over while flipping but they don't stick together so it's easy to straighten them out.
wow my mouth is watering!! Wish I could join you for the dinner :-))