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The Secret to the Best Homemade Manicotti Ever? Skip The Shells

Name: The Secret to the Best Homemade Manicotti Ever? Skip The Shells
Total time: 3 h
Yield: 8 serving(s)
Ingredients: 1 c. all-purpose flour; 4 eggs; 1 tbsp. vegetable oil, plus more for brushing; 1 tsp. salt; 1 c. water; 2 tbsp. butter; 1 lb. ground veal or ground uncooked turkey; 2 c. ricotta or creamed cottage cheese; 2 tbsp. grated Parmesan cheese; 3/4 tsp. salt; 1/4 tsp. pepper; 2 eggs; 1 8-ounce package mozzarella cheese, coarsely shredded; 2 tbsp. vegetable oil; 1 medium onion, diced; 1 medium garlic clove, minced; 2 15-ounce cans tomato sauce; 1 12-ounce can tomato paste; 2 tsp. brown sugar; 2 tbsp. chopped parsley; 1 tsp. oregano leaves; 1/8 tsp. cracked pepper; 1 bay leaf; Step 1: In 3-quart saucepan over medium heat, in hot vegetable oil, cook onion and garlic until tender, stirring frequently, about 10 minutes.; Step 2: Add tomato sauce and remaining ingredients; over high heat, heat to boiling.; Step 3: Reduce heat to medium-low; partially cover and cook 10 minutes. Discard bay leaf.; MAKES 4 cups

Homemade crepes make this meal extra-special.

By Good Housekeeping EditorsPublished: Sep 18, 2026

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manicottigood housekeeping illustrated cookbook

Mike Garten

Yields:

8 serving(s)

Total Time:

3 hrs

This timeless version of manicotti has everything you love about baked pasta: a rich tomato-and-meat sauce, a creamy, cheese-packed filling, and plenty of bubbling mozzarella. The secret to what makes this recipe so memorable, however, is swapping store-bought tubes of pasta for delicate homemade crepes. Soft, tender, and surprisingly easy to make, they soak up the hearty sauce while cradling the creamy filling for an irresistibly light bite.

This recipe comes from The Good Housekeeping Illustrated Cookbook, which has sold over a million copies since its publication almost 50 years ago. The well-loved volume includes 1,400 recipes and culinary techniques that teach, engage, and help cooks of all levels create meals that bring people together.

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Ingredients

Crepes

1 cup all-purpose flour
4 eggs
1 Tbsp. vegetable oil, plus more for brushing
1 tsp. salt
1 cup water

Manicotti Sauce

2 Tbsp. butter
1 lb. ground veal or ground uncooked turkey

Filling

2 cups ricotta or creamed cottage cheese
2 Tbsp. grated Parmesan cheese
3/4 tsp. salt
1/4 tsp. pepper
2 eggs
1 8-ounce package mozzarella cheese, coarsely shredded

SPAGHETTI SAUCE

2 Tbsp. vegetable oil
1 medium onion, diced
1 medium garlic clove, minced
2 15-ounce cans tomato sauce
1 12-ounce can tomato paste
2 tsp. brown sugar
2 Tbsp. chopped parsley
1 tsp. oregano leaves
1 tsp. salt
1/8 tsp. cracked pepper
1 bay leaf
Step 1: In 3-quart saucepan over medium heat, in hot vegetable oil, cook onion and garlic until tender, stirring frequently, about 10 minutes.
Step 2: Add tomato sauce and remaining ingredients; over high heat, heat to boiling.
Step 3: Reduce heat to medium-low; partially cover and cook 10 minutes. Discard bay leaf.
MAKES 4 cups

Directions

1. Step 1Prepare Spaghetti Sauce. For crepes: In small bowl, with mixer at low speed, blend crepe ingredients; at medium speed, beat 1 minute.
2. Step 2Lightly brush 7-inch skillet with vegetable oil. Over medium-high heat, heat skillet.
3. Step 3Pour in about 2 tablespoons crepe batter; tip pan to coat bottom evenly with batter.
4. Step 4Cook until top is set and dry and underside lightly browned, about 30 seconds. Lift crepe onto waxed paper. Repeat.
5. Step 5Prepare sauce: In 10-inch skillet over medium-high heat, in hot butter, cook ground veal until well browned, then add Spaghetti Sauce.
6. Step 6Heat sauce through, then spoon 1/3 of hot sauce evenly into a 15 1/2" by 10 1/2" roasting pan.
7. Step 7Prepare filling: In medium bowl, mix ricotta cheese, Parmesan cheese, salt, pepper, and eggs until well blended. Preheat oven to 375°F.
8. Step 8Spoon heaping tablespoon of cheese mixture down center of each crepe; top with some shredded mozzarella.
9. Step 9Fold crepe edges over cheese. Arrange filled crepes, seam side down, in roasting pan.
10. Step 10Spoon remaining sauce over crepes. Bake 30 minutes or until sauce is hot and bubbly.

Tip: Make this recipe work for your schedule by preparing the crepes and sauce a day ahead. When assembling, don't skimp on the sauce in the baking dish—it helps keep the crepes soft and prevents them from drying out in the oven.