🧀 Nonna Pia’s Homemade Manicotti — A Hug in Every Bite And Recipe!

🧀 Nonna Pia’s Homemade Manicotti — A Hug in Every Bite

There’s nothing quite like Nonna Pia’s Homemade Manicotti — tender crepes (not pasta tubes!) filled with a rich, creamy ricotta mixture, topped with her slow-simmered tomato sauce, and baked until bubbly and golden. Manicotti was a labor of love in Nonna’s kitchen — not just a dish, but a Sunday ritual. She’d carefully ladle the filling into soft, homemade crespelle, roll them with care, and layer them in the pan like precious gifts for the family.

The magic of Nonna’s manicotti lies in its simplicity — fresh ingredients, lots of love, and a timeless method passed down through generations. It’s a dish that brings everyone to the table, that smells like home, and that tastes like Italian comfort at its finest.

Whether served at holidays or just to make an ordinary dinner feel special, Nonna Pia’s manicotti is proof that the best meals aren’t rushed — they’re made with patience, tradition, and a generous hand of Parmesan.

🍽️ Nonna Pia’s Homemade Manicotti Recipe

🥞 For the Crespelle (Crepes):

• 1 cup all-purpose flour
• 1¼ cups milk
• 2 large eggs
• 1 tbsp olive oil
• Pinch of salt

Instructions:

1. Whisk all ingredients until smooth. Let rest for 30 minutes.
2. Heat a nonstick pan over medium heat. Lightly grease with oil or butter.
3. Pour in about ¼ cup batter, swirl to coat. Cook 1 minute per side.
4. Set aside on a plate (makes 8–10 crepes).

🧀 For the Filling:

• 2 cups ricotta cheese
• 1½ cups shredded mozzarella
• ½ cup grated Parmesan
• 1 egg
• 2 tbsp chopped parsley
• Salt and pepper, to taste

Instructions:

1. Mix all ingredients in a bowl until smooth.

🍅 For the Sauce:

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• Salt, pepper, and basil to taste

Instructions:

1. Sauté garlic in oil. Add tomatoes, salt, pepper, basil. Simmer 20–30 minutes.

🔧 Assembly:

1. Preheat oven to 375°F (190°C).
2. Spread a bit of sauce in the bottom of a 9×13 baking dish.
3. Fill each crepe with 2–3 tablespoons of ricotta mixture. Roll and place seam-side down.
4. Top with remaining sauce and sprinkle with extra mozzarella and Parmesan.
5. Cover with foil and bake 25 minutes. Uncover and bake another 10 minutes until bubbly.

❤️ Nonna’s Tips:

• Use fresh ricotta if possible for better texture.
• Let the manicotti rest 5–10 minutes before serving.
• Leftovers taste even better the next day!