Flavour combination of the day: Dreamy creamy ricotta with a hint of basil.

Currently reading: ‘Call The Midwife – Jennifer Worth’. This is the first in her midwife trilogy and only a couple of chapters in I am absolutely loving this insight into 1950s London.

This dish is just so delicious; it is pasta, the creamiest of ricotta and a quick and easy home made marinara sauce. All three of these recipes; the manicotti itself, the ricotta and the marinara are all from my beloved book ‘Homemade with love – Jennifer Perillo‘ from ‘In Jennie’s Kitchen’. I just knew when I saw this recipe that I would love it and have to make it, and love it I did. Those pasta crêpes filled with delicious ricotta and baked in marinara and topped with Parmesan is just too good to resist.

manicotti 1

Makes 8 – 10 crêpes.

I chose to use basil instead of parsley in this recipe.



  • 1 large egg
  • 140g plain flour
  • 1/4 tsp of salt
  • 375ml of milk
  • Oil for greasing the pan

Ricotta filling:

  • 450g of ricotta (one batch of home made ricotta)
  • 1 large egg, lightly beaten
  • handful of fresh chopped basil (or parsley)
  • 20g of grated Pecorino Romano cheese
  • Salt and pepper to taste


  • 20g of grated Pecorino Romano cheese
  • 450g of marinara sauce


  1. Preheat the oven to 180°C.
  2. Mix all the pasta crêpes ingredients in a blender and then cook individually in a heavy bottomed, lightly oiled pan and putting just enough mixture in the pan to coat it. Cook all the batter (about 8-10 crêpes), piling them up on a plate as you go along.
  3. Put half the marinara sauce in the bottom of a rectangular oven dish.
  4. In a bowl mix the ricotta filling ingredients and then fill each crêpe with a line of ricotta and roll into a sausage shape.
  5. Line up the filled crêpes side by side in the dish.
  6. Cover the crêpes in the remaining marinara sauce and top with Pecorino Romano cheese.
  7. Bake in the oven for 20 minutes then serve and enjoy!

One thought on “Manicotti

  1. Pingback: Pancakes! Pancakes! Pancakes! | Noisette

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s