Italian crepe manicotti with Bechamel
Delicate homemade crepes are filled with creamy ricotta and spinach, then topped with marinara, silky béchamel, and melted mozzarella before baking until golden and bubbly.
Ingredients
- 12 crepes from my How to make homemade crepes
- 3 cups your favorite marinara or my easy marinara sauce
FOR THE FILLING:
- 2 cups ricotta cheese
- 2 cups shredded mozzarella divided 1 cup for the filling and 1 cup to top the manicotti before baking.
- 1/2 cup parmesan cheese
- 1 medium egg
- 1 cup blanched spinach or Swiss chard, squeezed dry and chopped
- salt and pepper to taste
FOR THE EASY BECHAMEL SAUCE
- 1/2 stick sbutter
- 1/4 cup flour
- 2 1/2 cups whole milk
- pinch of nutmeg
- salt and pepper to taste
Instructions
- Make the filling. In a bowl mix together ricotta, parmesan cheese, 1 cup of the shredded mozzarellas, egg, spinach or chard. Season with salt and pepper to taste set aside
- Prepare the Bechamel sauce. Melt the butter in a saucepan over medium high heatWhisk in the flour and cook 1-2 minutes stirring . Gradually whisk in the milk a little at a time , stirring continually. Cook 5-6 minutes until the bechamel sauce is smooth and thickened. Season with salt and nutmeg.
- Assemble the crepes. Preheat your oven to 375-degrees. Place 1-2 generous Tablespoon of the ricotta, spinach filling in the center from end to end of the manicotti. Roll them up like a jelly roll. Repeat with remaining crepes. In an oven proof lasagna pan add the 3 cups of my easy marinara sauce. Place the filled manicotti on top of the red sauce, top with the béchamel sauce. Add the remaining shredded mozzarella and bake covered for 30- 35 minutes . Remove the cover the last 15 minutes.