Homemade Manicotti Shells
Homemade manicotti shells are delicate, tender pasta tubes perfect for stuffing with ricotta and topped with sauce. Ideal for a comforting Italian-inspired meal enjoyed with family.
Ingredients
Instructions
- In a medium bowl, combine eggs, flour, salt, and water.
- Beat with a mixer until smooth.
- Let the batter stand for 30 minutes, no longer.
- Heat an 8-inch skillet gradually over medium heat.
- Pour 1/4 cup of batter into the skillet, rotating quickly to spread evenly.
- Cook over medium heat until the top is dry; use all batter, placing wax paper between each shell.
- Freeze the shells until ready to fill.
- Fill with your own ricotta mixture and top with sauce before serving.
Tips & Substitutions
For a lighter batter, consider using egg whites only. You can substitute half of the all-purpose flour with whole wheat flour for added nutrition. Make sure to rotate the skillet quickly to ensure an even layer when pouring in the batter. If you're short on time, you can use store-bought manicotti shells instead, but homemade offers a fresher flavor.
Serving Suggestions
Serve the filled manicotti with a rich marinara sauce or a creamy sauce like Pasta With Lemon Cream Sauce for a delightful contrast. Consider pairing it with a simple side salad or Garlic Bread for a complete meal. This dish also pairs beautifully with Three Cheese Stuffed Shells for a pasta feast.
Storage & Reheating
Store any leftover shells in an airtight container in the freezer, separated by sheets of wax paper to prevent sticking. When ready to use, thaw them in the refrigerator overnight. To reheat, fill the shells and bake in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Manicotti Shells contains roughly 642 calories, with 14g protein, 132g carbohydrates, and 7g fat. It is an excellent source of iron (29% of the Daily Value) and protein (28% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1999mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance. Just store it in the refrigerator, but be sure to give it a good stir before using, as it may settle. However, for the best texture, it's recommended to make it fresh if possible.
What can I fill the manicotti shells with?
Traditionally, ricotta cheese mixed with herbs and spices is used, but you can also try a mixture of spinach and feta for a twist. Ground meat or even roasted vegetables can also work well, particularly for those following vegetarian recipes.
How do I prevent the shells from tearing?
Ensure your skillet is adequately heated before pouring in the batter, as this helps form a sturdier shell. Additionally, using wax paper between the shells while freezing will prevent them from sticking together and tearing when you separate them.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).