Homemade Manicotti

[@dan797]

I am an Irish guy, and I made this to bring to an Italian Thanksgiving- as an appetizer. The hostess was shocked that I made the crêpes myself and made the meat sauce and used imported pecorino romano cheese from. She was almost in tears. She said her mother used to make it that way, when she was a kid.

[@lorishankman9814]

Made this last night & it was amazing! I agree with the simple crepe recipe because the filling is delicious & the crepes do melt in your mouth. My family was raving about this recipe so obviously, it’s a keeper! Thank you Chef Chris & thank you to your mom!

[@christophersmith380]

Thanks for sharing Lori i really appreciate it and glad you enjoyed the recipe!

[@pats3392]

These came out great. Thank you for the recipe and video!

[@nature2964]

Looks amazing! Thank you!

[@0ptmuscrm3s2]

Made this several times. Crowd pleaser. Thank you!

[@alexjohnston1558]

I made this for the first time but it won’t be the last! This was my first time making manicotti. The crepes don’t need to be perfectly round My Family loved it and it’s a pretty easy recipe the crepes are delicious. I’ll be making it again for my Dad next weekend he loves manicotti. Thanks Chris!

[@reneetassone3711]

Thank you for posting this video Chef. It brought back so many childhood memories. My mom is from southern Italy and she used to make manicotti exactly like this. I’m making this dish today!

[@Ana-dq7lw]

Awesome video, thanks for sharing!

[@carolherm]

Thanks a million. You explained it beautifully!!

[@davidbrothers8258]

I’m so grateful I found you what a great teacher you are

[@nancyrusso7438]

Thank you so much for this recipe. I just made these manicotti today to serve for my Christmas party tomorrow. They came out delicious.

[@libbyganey7554]

Wow, that looks amazing! Great video, you explain it all so well. I look forward to making it

[@mariettajones3093]

My recepie is the same. Excelent!!! Thanks for your tips. I'll usethem next time I make them.

[@ashrei7777]

Just finished making these. Best I"ve ever made! So so easy and sooooo delicious. Made a restaurant pan full for a celebration we are going to tomorrow. I know everyone will love them......I already ate 2! LOL!

[@vilmam7795]

Very good thanks for the recipe

[@cynthiamccabe6490]

Made these and came out so delicious. My friends all want the recipe!

[@firstnamelastname-dm6go]

Thank you , so much easier than I thought . Just did it !

[@missarel78]

I make this all the time! Thank you Chef Chris!

[@PoopaJEM]

That looks so good!

[@Zincink]

Thanks for sharing!

[@geobar2254]

OMG they look so yummy!!

[@karynlocicero698]

Excellent video.

[@BlackWidowRazors]

Hey Chris I know this video is 6 years old but, I’d love to see a remake of this now. Many blessings brother. Thanks for the inspiration!!!

[@christophersmith380]

Thanks for watching the video! Spinach Manicotti is on my list hoping to completesoon! Best, Chris

[@edcorrigan3156]

Made this two days ago and I have to say it was absolutely delicious!!! The wife was uber impressed and totally changed her views on using tubular pasta. Thanks Chef Chris!!!!

[@christophersmith380]

Awesome Ed thanks for sharing!!

[@heathervestal2382]

I have had the hardest time finding manicotti. I had to substitute with large shells. I'm going to try this. Thank you so much for sharing this. 😀

[@michaelbove4244]

I started making these about 2 months ago, now it's like we cannot live without them they come out so good. I can't believe the first time I made them how good they came out.

[@iBMcFly]

What temp you heat your pan to?

[@michaelbove4244]

@@iBMcFly I watched the video over a year ago by Christopher Smith, on KZbin. I don't use the temperature I use a regular 9 in non-stick frying pan on my big burner set on number five that's like a medium hi I let it warm up for 3 to 4 minutes and then I pour 1/4 cups worth and very quickly pick the frying pan up and move it around to allow the mixture to spread it doesn't take that long to cook maybe 30 seconds then I flip it for like 10 seconds you have to experiment yourself and keep a record of it also in between each one I make I use a stick of butter to swipe around in the frying pan. To get a good idea watch Christopher Smith's video he also has a nice video on making Brooklyn style Bagels

[@PortChesterHallRentals]

Simple and easy. Thank you

[@Bis-Nonnie]

This is exactly the way we make manicotti too👍 The best!

[@MysticalMe131]

Awesome

[@strictlyforyou1248]

Thank you. I like your crepes recipe better than other ones on KZbin.

[@rhondadigenova6248]

I was looking up videos on making homemade manicotti and ran across your video/channel. My husband and I think you must be the Chris whose restaurant in NE Portland we discovered years ago and brought friends to several times. We always had the chef's choice and LOVED your cooking and the personal attention you gave your customers, whom you treated like family.... you're the same person.😂 If you're not the same chef you sure remind us of him and we're glad you're bringing joy to folks with your amazing recipes. I'll be checking out your other recipes too. We MISS your restaurant if you're the same Chris!

[@christophersmith380]

Hi Rhonda sorry not the same Chris! Thank you so much for taking the time to write this, really appreciate the feedback! Looking forward to uploading some new videos soon! Regards, Chris

[@indiebaby]

The way my family always made it too, spot on.

[@WienGolf]

Thank you for this Video about a great Italo-American dish, my American friends cooked for me once. Would you be so kind and share with us the recipe for this delicious tomato-sauce you've shown in the video? Thank you! Best wishes from Austria!

[@Sal-et8dr]

Hello Chris Just made your manicotti so delicious truly reminds me of my mother Easy and Simple She was also using her fingers tips to turn them over. Great memories Merry Xmas from Vancouver, Canada 🇨🇦 Pls send recipe Cheers

[@mischelleturi654]

I have to thank you from the bottom of my heart for this recipe! I follow a very well-known chef, I won’t mention her name, and I generally love her recipes but no matter how hard I tried I couldn’t get her manicotti recipe to work. Specifically the crespelle. It was a little fussy and long story short I couldn’t flip them or get them out of the pan in one piece. I even ordered a special crepe pan from Italy; no luck😢. Your recipe worked flawlessly and now my family wants manicotti every weekend! Thanks again 😊Now I need a lasagna recipe that won’t fall apart 🤔

[@christophersmith380]

Thanks for the kind message! Try the roll up recipe for lasagne and good luck! kzbin.info/www/bejne/jJa0p3Rjq5dki8U

[@Phyllyps-Levine]

Thanks so much! Be safe!

[@JerryLeeSchrader]

So I made these, then shred rotisserie chicken (dark meat), along with spinach, onions, and a little alfredo, then rolled them and covered in the home made alfredo with Italian seasonings. Fresh shred Parmesan and asiago cheese in the Alfredo. WOW! Love the soft melt in your mouth pasta.

[@janyswhite3182]

Yummy!

[@marlawheatley5156]

Looking forward to trying this....I've only had crepes with lemon and powdered sugar ... omigoodness!

[@cynthiamccabe6490]

can you make ahead and freeze the manicotti before baking?

[@leighanncrawley5476]

Great looking fresh crepes!

[@faithx3448]

These were delicious. I love that, unlike all the other recipes I saw, you use water instead of milk in the crespelle batter (after all pasta is made with water, not milk). I did cheat and use Rao's sauce, but next time I will make my own- or your own sauce... The dish was so light and delish. Thanks for this cooking lesson!

[@christophersmith380]

Hey by the way nothing wrong with Rao's! So many good quality jar sauces available now why not take shortcut especially during the week? I always keep plenty in my pantry as well!

[@RodSherwood1]

Thank you for the manicotti recipe. I was searching KZbin and it’s amazing how many so called Italians or chefs putting ricotta into pasta and call it manicotti when that is Cannelloni. Crepes stuffed with ricotta is manicotti. Pasta stuffed with ricotta is Cannelloni.

[@rmd9032]

Nicely done, Chris!!! One question: About how many crepes do you get from that 3 egg recipe?

[@christophersmith380]

Using a 10” pan you should get around 16 crepes. Good luck and thanks for watching the video!

[@rmd9032]

Thank you for the quick response.@@christophersmith380

[@KS-ts3le]

Exactly how I make them. I use a wooden skewer to flip them.

[@bradleyburton4762]

You have my pan. You have my plate. You have my cooktop. This is divine intervention

[@stephencozzolino588]

Chris, two questions. First, your ricotta looks very dry. Did you strain it and for how long? Second, could you stack the manicotti in the pan if you had to, or keep it one level? Thank you.

[@christophersmith380]

Hi Stephen! I do not drain the ricotta and I do not recommend stacking these it just won’t bake as evenly but you can try it just make sure you cook center to 165F. Thanks for watching the video and Happy Holidays!

[@lindatambasco5301]

Can I make shells ahead of time ? Fridge or freezer

[@user-ln8gx1ib2g]

🎉❤

[@tif321dc]

Can I freeze. If so should I freeze before putting the sauce on? Thanks

[@collindabozz9476]

I need a cheese grater like that in my life

[@heathercobbey9689]

Hi - I have been looking for a manicotti recipe similar to my aunt's. Her Manicotti were so light an airy. I am very excited to try these as they look just like hers did. I do have one question. I am gluten free - would this recipe work with gluten free flour in place of regular flour? Would I need to change the amounts of anything? Thank you

[@christophersmith380]

Shouldn’t be a problem subbing GF flour! Thanks for checking out my video and good luck!!

[@heathercobbey9689]

@@christophersmith380 So I made the regular recipe for my family - they were amazing. I also made the GF version for myself. In case anyone was wondering how it worked, I used Cup for Cup GF flour. You have to add way more water or the batter is too thick. I only did one egg, 1 cup of flour, and about 2 cups of water to get the crepes to work. I also used Almond ricotta and Viola Life Mozzarella - they were so good. You could not tell they were GF and dairy free. Thank you for the recipe. My family loved them.

[@christophersmith380]

@@heathercobbey9689 so glad to hear this worked out for you and your family! Thanks for sharing!!!

[@kimanne03]

I'm making this for New Years Day... how many does this recipe feed?

[@christophersmith380]

Hi Kim it’s hard to say depending on who is eating but figure about 2 manicotti per person so this will be enough for about 6+ people. Thanks for watching the video and good luck!

[@crissydunn429]

If you make these ahead of time and freeze them-what step do you freeze them at? Do you fill the crepe and freeze or do you need to completely cook before you freeze? Thanks in advance!

[@christophersmith380]

You can freeze them either way. If you fill them and freeze raw you just need to make sure you cook them to at least 165F because they have raw egg in the filling. Thanks for watching the video and good luck!

[@lilmzflizza2273]

I love manicotti! Can’t wait to try your recipe! It looks delicious! I never knew they were made with crepes! 😋

[@rondoty4271]

Can I make a couple of hours ahead of time and then bake. The crepes won't get soggy?

[@christophersmith380]

Yes you can even make a day ahead shouldn’t be a problem! Thanks for watching the video and good luck!

[@daphnerodriguez9980]

AMAZING YUMMY 😋 MANICOTTI THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,

[@michaelpuglisi5108]

Lol…my grandma used her fingers too. Was a bit of a running joke that she’d sometimes burn her fingers doing it.

[@kurtcearley6998]

What type of cheese is cedella.?

[@kimanne03]

do you butter the pan for each shell?

[@christophersmith380]

I don’t butter the pan but you definitely can

[@barbarajeanbraceletlady3090]

When chopping parsley, don’t use the sharp end of the knife to scrape the chopped parsley off the surface it dull’s the blade. Use the back of the knife to scrape the chopped parsley.

[@vilmam7795]

no salt in the crepes?

[@iBMcFly]

What temperature do you heat your pan to?

[@Angie-io7gc]

You can heat your pan to medium if you need to you can go a little higher. They take about 30 seconds to cook

[@annpraxmarer7795]

Can you make these a day ahead and then just cook them the day of?

[@christophersmith380]

Yes you can they come out great! You can even freeze them. Just make sure you cook to internal temp of 165F since there is raw egg in them. Thanks for watching the video!

[@josienapoli7656]

Do you use Plain flour

[@christophersmith380]

Yes all purpose. Thanks for watching our video!!

[@sandrachalk8268]

That is some knife

[@woodyg75]

What kind of flour did you use?

[@christophersmith380]

John l used all purpose flour

[@christophersmith380]

Thanks for watching !

[@woodyg75]

Thanks. Thought maybe semolina. Shared your video with an old school Italian lady friend of mine today and she said that method is a labor of love. I will try out recipe this weekend. Thanks for sharing!!!

[@DMTFLTV]

I have eaten 18 manicottis in the last couple of weeks. That isn't hyperbole. Restaurant up the road makes them homemade like this with high quality ricot'