Being Italian has always meant pasta, but since my surgery, I do not eat macaroni anymore. I grab a meatball or have sauce over ricotta with lots of parmesan cheese. Once in a while I do make a pan of Manicotti but I use very thin eggy crepes called crespelle instead of pasta. They are easy to make and really delicious.



4.3 from 4 reviews
  • ⅔ cup flour
  • ½ teaspoon salt
  • 2 eggs
  • ¾ cup milk
  • 1 tablespoon olive oil
  • 1½ cups ricotta
  • 1 tablespoon chopped parsley
  • ⅔ cup freshly grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper
  • 1½ cups marinara sauce
  1. Whisk the eggs with the milk and olive oil in a small bowl. Measure the flour and salt into a large bowl and whisk in the egg mixture, blending until smooth. Cover the batter and chill for 1 hour.
  2. Heat a 6 or 8 inch nonstick skillet over moderately high heat. With a paper towel, rub the skillet with olive oil.
  3. Pour in ¼ cup of the batter and tilt the skillet to quickly coat the entire pan bottom in a round.
  4. Cook until golden on the bottom, 2 minutes. Flip and cook 1 minute longer. Remove to a plate.
  5. Repeat with the remaining batter, rubbing the pan with oil as needed. You should have 10 to 12 crespelle.
  6. Preheat the oven to 350 degrees.
  7. Blend the ricotta with the parsley and ⅓ cup of the Parmigiano-Reggiano cheese. Season with salt and pepper.
  8. Lay a crespelle on a work surface. Make a line down center of crespelle with about 2 tablespoons of filling and fold the sides over the filling.
  9. Spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the filled crespelle in the dish in a single layer.
  10. Top with the remaining marinara sauce and sprinkle with the remaining ⅓ cup of Parmigiano-Reggiano cheese.
  11. Bake until golden brown and bubbling, 20 to 25 minutes.

15 thoughts on “Manicotti

  1. says:

    My husband and I had the sleeve done about 4 yrs ago. Everyone who has weight loss surgery do they never eat pasta again. Pasta and pizza are my down fall and I know there are other recipes out there to take out the bread for the crust but it just isn’t the same. Any advice would be nice.

  2. Katie Smolnik says:

    I just can’t do flour products anymore. I avoid them as much as possible. Can I substitute protein powder for the flour and still get similar results?

  3. Melissa says:

    Is flour ok ? I thought that is a big NO due to carbs ? I want to give this a try so bad, everything else looks so carb friendly in this recipe, maybe the flour isn’t so bad.

    • Suzanne Shaw says:

      Hi Melissa! Flour in a recipe like this is a necessity for taste and texture. The best way to stay on track long term is to cook food that tastes GOOD to everyone. Rememebr it’s a small amount spread across a family sized recipe so the carbs are well within range 🙂

    • Alison Garcia says:

      Hi Renee, that’s completely up to you. It depends on YOUR portion sizes, who is eating it, and how far out you are from surgery. If you’ve had surgery, trust your pouch and listen to your satiety cues, that’s the important thing. -Alison

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