Crepe Manicotti Spinach Ricotta

Crepe manicotti with spinach ricotta filling turns the classic baked pasta dish into something elegant yet approachable. It’s perfect for a cozy weekend dinner or when you want to impress without spending hours in the kitchen. The thin crepes replace traditional pasta tubes, making the texture lighter and allowing the creamy filling to shine.

I whipped this up on a whim one afternoon and it quickly became a favorite for Sunday suppers, especially with a crisp green salad on the side.

Ingredients

• All-purpose flour: for a tender crepe base, choose fresh flour for best results
• Large eggs: bind the batter and add richness
• Whole milk: creates a smooth thin batter, avoid low fat for best crepes
• Fresh spinach: offers earthy flavor and a hit of green, make sure it is well-drained after cooking
• Ricotta cheese: adds creamy texture and mild flavor, opt for whole milk ricotta if possible
• Grated Parmesan cheese: boosts savory taste, freshly grated is always best
• Marinara sauce: ties everything together with tomato sweetness and herbs, pick a quality jar or homemade for extra depth

Instructions

Build The Batter:

Whisk the flour and eggs together in a bowl until you have a smooth paste with no lumps. Gradually add the milk in a thin stream while whisking constantly until the batter is thin and fluid enough to spread easily. Let it rest for 30 minutes at room temperature to hydrate the flour and relax the gluten. This resting step is key for tender crepes.

Cook The Crepes:

Preheat a non-stick skillet over medium heat and lightly grease it with butter or oil wiped on a paper towel. Pour about half a cup of batter into the pan, immediately tilt and swirl to cover the surface evenly with a thin layer. Cook for 1 to 2 minutes until the edges lift easily and the bottom is golden brown. Flip carefully and cook the other side about 1 minute until just golden. Transfer to a clean plate and repeat with remaining batter.

Prepare The Filling:

In a bowl combine the cooked and chopped spinach with ricotta and Parmesan cheese. Season with salt, pepper, and optional herbs like basil or parsley. Mix gently until well incorporated. This mixture should be creamy but firm enough to roll.

Assemble Manicotti:

Lay each crepe flat and spoon a generous line of filling down one edge. Roll the crepe tightly around the filling and place seam side down in a greased baking dish. Space them evenly so they sit snugly but not crowded.

Bake With Sauce:

Pour marinara sauce evenly over the rolled crepes. Sprinkle extra grated Parmesan on top. Cover the dish with foil and bake in a preheated oven at 375 degrees Fahrenheit for 25 minutes. Remove foil and bake uncovered for another 5 minutes to allow the top to brown lightly. The sauce will bubble and the cheese melt creating a delicious finish.

I love how the spinach ricotta filling sneaks a serving of greens into a dish that feels indulgent. This recipe always brings back memories of Sunday dinners at my grandmother’s house where comfort food was a language of love.

Storage tips

Store leftovers covered in the fridge for up to three days. Reheat in the oven covered with foil to retain moisture or in the microwave for convenience. You can freeze unbaked rolled crepes in the dish with sauce covered tightly for up to two months and bake straight from frozen adding extra baking time.

Ingredient swaps

Try kale or Swiss chard in place of spinach for a heartier green. Use cottage cheese instead of ricotta if you like a lighter texture but drain it well first. For a vegan version substitute with tofu ricotta and plant milk crepes.

Serving ideas

Pair with a crisp green salad dressed lightly in lemon and olive oil to cut through the richness. Garlic bread or focaccia brushed with olive oil complements this meal beautifully. A glass of chilled white wine or sparkling water with lemon rounds out the experience.

This crepe manicotti brings an elegant twist to comfort food. Serve fresh and enjoy the blend of creamy filling and savory sauce.

Frequently Asked Recipe Questions

→ How do I achieve tender crepes for rolling?

Whisk the batter until smooth and let it rest for at least 30 minutes to relax the gluten. Cook over medium heat in a lightly greased skillet until edges lift easily and both sides are golden.

→ Can fresh spinach be substituted with frozen spinach?

Yes, frozen spinach works well if thoroughly thawed and squeezed dry to avoid excess moisture in the filling.

→ What cheeses contribute to the filling's texture and flavor?

Ricotta provides creaminess, while grated Parmesan adds a savory, slightly nutty depth to the spinach blend.

→ How should the crepes be arranged in the baking dish?

Place rolled crepes seam-side down to prevent unrolling during baking and ensure an even hold of the filling.

→ What is the purpose of covering the dish while baking?

Covering retains moisture, allowing the filling to stay creamy and the crepes to soften without drying out before uncovering to brown the top.