Ingredients:

  • 1 cup (120g) all-purpose flour, plus more for dusting
  • 1 1/2 cups (360ml) milk
  • 2 large eggs
  • 2 tablespoons (30ml) unsalted butter, melted, plus more for greasing
  • 1/4 teaspoon salt (1.5g)
  • 32 ounces (900g) whole milk ricotta cheese, drained
  • 1 large egg, lightly beaten
  • 1/2 cup (50g) grated Parmesan cheese, plus more for topping
  • 1/4 cup (15g) chopped fresh parsley
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon dried oregano (2g)
  • 1/2 teaspoon garlic powder (1g)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (0.5g)
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, finely chopped (about 1 cup or 150g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 28 ounces (800g) crushed tomatoes
  • 1 teaspoon dried basil (2g)
  • 1/2 teaspoon dried oregano (1g)
  • 1/4 teaspoon red pepper flakes (optional) (0.5g)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (0.5g)

Instructions:

  1. Prepare the Crepes: Whisk together crepe ingredients. Heat a lightly oiled crepe pan over medium heat. Ladle batter into the pan, swirling to coat. Cook until lightly golden, flip, and cook the other side. Repeat with remaining batter. Stack crepes to keep warm.
  2. Make the Tomato Sauce: Heat olive oil in a saucepan over medium heat. Sauté onion until softened. Add garlic and cook until fragrant. Stir in crushed tomatoes, basil, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes, stirring occasionally.
  3. Prepare the Ricotta Filling: In a large bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, cream, oregano, garlic powder, salt, and pepper. Mix well.
  4. Assemble the Manicotti: Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce in the bottom of the baking dish. Place a few tablespoons of the ricotta filling onto each crepe and spread evenly. Roll up tightly.
  5. Bake the Manicotti: Place the filled manicotti, seam-side down, in the baking dish. Pour the remaining tomato sauce over the manicotti. Sprinkle with additional Parmesan cheese. Bake for 30-35 minutes, or until bubbly and golden brown. Let cool slightly before serving.