Homemade Northern Italian Manicotti

Homemade Northern Italian Manicotti is Way Better than it’s southern Italian cousin.  Here’s the difference.  Let’s walk through the steps.

INGREDIENTS -Homemade Northern Italian Manicotti

4 manicotti tubes or Elizabeth’s Homemade Crepes 
1 cup shredded parmesan cheese
1 cup of Food Nation Radio’s Ricotta Cheese
1 beaten large egg
2 teaspoons flat leaf Italian parsley chopped
1/8 teaspoon black pepper
1/4 teaspoon grated nutmeg
Pinch of salt


Pre-heat oven to 350 degrees. (F) Coat the bottom of a square baking dish with 1/4 – 1/3 cup of your favorite tomato sauce.  Combine ricotta and parmesan cheeses with the beaten egg, pepper, nutmeg and parsley.  Spoon mixture onto one side of the crepe and carefully roll up.  Place the manicotti in the glass dish with the seam side down.  When finished, spoon a bit more sauce on top of the manicotti crepes or tubes, cover all with 1/2 cup shredded mozzarella and bake for 30 minutes.   Top with fresh Parmesan cheese before serving.  If you want a summer dish instead try THIS

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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