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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.
Jennie says
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.
Chris Scheuer says
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
Daisy says
I have made manicotti with shells before. This recipe however was very easy to make and delicious. Even my kids loved it. Thank you!
Chris Scheuer says
Thanks so much, Daisy, for sharing your results!
Joy Brown says
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.
Chris Scheuer says
Thanks so much, Joy, for sharing your review and adaptations! 💕
Sue Templeton says
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.
Chris Scheuer says
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!
Margie says
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!
Chris Scheuer says
That is such an awesome idea, Margie! I would guess that 25 minutes, covered and then 10 minutes, uncovered, would work well
Patricia Cartwright says
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!
Chris Scheuer says
Awesome! I love it, Patricia! That's my job to make you look like a rock star 🙂
Caitlin says
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!
Chris Scheuer says
Hi Caitlin, I would freeze it pre-baked, then thaw and bake when you want to serve it.
Ann says
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.
Polly Tonsetic says
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
Chris Scheuer says
Hi Polly, yes, this will be wonderful without the sausage. Thanks for your kind words!
Kay says
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!
Chris Scheuer says
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!
Zeina says
Can I use ground beef instead of sausage?
Chris Scheuer says
Hi Zeina, I don't see why not. It will have a little different flavor profile flavor profile but will definitely be delicious! ENJOY!!
Sue S says
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.
Dena says
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!
Chris Scheuer says
Thanks, Dena! So happy the manicotti were enjoyed! My daughter and I just made them today for a party!
Dena says
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.
Chris Scheuer says
Oops, you're right Dena. It should go in the filling. I will correct that!
Drlindalou says
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!
Chris Scheuer says
Thanks so much for sharing your results. It sounds like a wonderful dinner and how nice to have homemade marinara!
Susan says
My goodness, this looks delicious, Chris! Thank you for the great recipe and tutorial!
edee says
This looks yummy and I can't wait to try it! But how is this different from crepes?
Chris Scheuer says
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!
Donna B Oliphint says
This looks divine! Think I'll make it and take it to my daughter's for Thanksgiving eve. Thank you!
Chris Scheuer says
Thanks, Donna, I think you'll love it!
Jennifer @ Seasons and Suppers says
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 🙂
Tricia @ Saving Room for Dessert says
This is fascinating Chris! They are kind of like little Italian crepes 🙂 I never knew you could make pasta like this. Absolutely brilliant. PINNED!
Pat says
This is easy and great been making it for 35 years recipe I had originally came from a Polly-o cook book.
Chris Scheuer says
That's awesome Pat, I've been making this pasta for years, too and it always gets rave reviews!
Kathy Chandonais says
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.
Chris Scheuer says
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.
Liz says
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!!
Gayann says
Chris,
Does the pasta taste like actual pasta? I looked at the ingredients, and thought of a crepe.....
Chris Scheuer says
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!
Drlindalou says
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.
Chris Scheuer says
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.
angiesrecipes says
wow my mouth is watering!! Wish I could join you for the dinner :-))