Baked gluten-free manicotti includes an easy and delicious option for GF pasta shells. Tender gluten-free crepe noodles (crespelle), holds an ultra creamy ricotta filling baked with a rich tomato sauce. This authentic, from-scratch recipe tastes identically to the one my Italian family was raised on. Read on to discover easy make-ahead tips or other gluten-free substitutes for manicotti noodles.
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
The Best Gluten-free Manicotti Recipe
Growing up with an Italian mom and grandparents meant homemade pasta appeared at many Sunday dinners and holidays. With Christmas approaching, it brought back memories of classic meals my Gramma prepared and the ones my mom still makes today.
I’ve learned to replicate some of my favorite recipes so I can enjoy amazing homemade Italian gluten-free recipes alongside my family. Gluten-free manicotti, along with gluten-free lasagna made from scratch, are perfect for the holidays because they are make-ahead, freezer-friendly, and serves a crowd.
Instead of using pasta shells, my family wrapped manicotti with thin noodle crepes, also known as crespelle. Similar to my recipe for easy gluten-free gnocchi, it’s possible to make gluten-free manicotti shells with some simple modifications.
Testing this baked manicotti didn’t require buying any extra speciality equipment so the it’s accessible to all cooks. While making the shells does require some time to prep, the process is easy and can be split is stages for a make-ahead meal.
Read on to learn how to make homemade gluten-free manicotti shells, along with homemade marinara, shortcut options, and modifications, such as stuffed shells with meat sauce, sausage, or spinach.
Free Guide! Receive a Free Gluten Free Dinners Cookbook
TOP 5 Highest Rated Recipes!
Ingredient Notes
When preparing Italian dishes like manicotti and homemade baked ziti, the simple list of ingredients doesn’t mean it lacks flavor. See below for recommended quality ingredients and possible substitutions.
- Gluten-Free Flour – I use and recommend Cup4Cup gluten-free flour , which this recipe was tested with. Different GF flour blends contain varying starches, which could affect the consistency of the batter. The cornstarch in this blend makes the batter a little thicker, but it can be spread in the pan for a thinner noodle.
- Ricotta – For best taste use whole milk ricotta, not part-skim, which will make a thinner ricotta cheese mixture.
- Tomatoes – To make your own homemade sauce use whole, peeled canned tomatoes, ideally San Marzano tomatoes. If you would rather use a store-bought sauce, you will need two-24 ounce jars.
- Herbs – The sauce requires fresh basil stirred in at the end. If you do not have fresh basil, stir in 1 teaspoon dried basil before bringing it to a simmer. The filling uses chopped fresh parsley. I wouldn’t recommend dried parsley for this. Use fresh or omit.
- Cheese – The noodles are wrapped around ricotta filling and slices of mozzarella cheese. You will need two 8-ounce blocks, sliced into 20 strips total. If you prefer to use fresh mozzarella, reduce the amount of eggs in the filling by one.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Although homemade manicotti takes some time to prepare, it is the ideal make-ahead recipe, perfect for Christmas, holidays, or entertaining. This recipe makes two 9X13 casseroles. If you do not need the entire recipe for one meal, I include the freezing notes in the recipe card below.
Start with gluten-free manicotti shells
Begin by making the crespelle. In a large bowl whisk together the GF flour and salt. In a separate bowl whisk together the eggs first and then whisk in the water until well combined. Pour the egg / water mixture into the well, whisking constantly.
Cook and store the crepes
You could use a crepe pan, but I just use 10-inch nonstick skillet. First you’ll want to make sure the pan is uniformly hot, so heat it over medium-low for 5 minutes. Drizzle a touch of oil in the skillet and then wipe with a paper towel so the pan has a thin nonstick film.
Pour ¼ cup batter into the pan. Using a rubber spatula, evenly cover the bottom of the pan with batter. It will not be smooth, but that’s okay!
Cook until the top surface is opaque and mostly cooked, about 20-30 seconds. Flip and cook 20 seconds more.
As the crepes cool, stack with small strips of wax paper between them. You would do this if assembling and baking the manicotti right away. Otherwise, lay them out to cool and then stack with wax paper in between to freeze.
Make sauce and assemble
If you are preparing the homemade marinara sauce, that can be done while the crepes cool and rest at room temperature. While the sauce is simmering, combine all the ingredients for the ricotta filling.
To assemble, first preheat the oven to 350℉. Lay the ridged side of the manicotti shell face up. Place a strip of mozzarella in then center. Top the cheese with the ricotta filling, then roll the crepe up so the filling and cheese are enclosed.
Arrange manicotti and bake
In your casserole dish, spread 1 cup of sauce. Place your rolled manicotti, seam side down, in the baking dish. You will have 2 rows of 5 shells in each pan.
Once everything has been rolled, spread 1 ½ cups sauce over the top. Cover the pans securely with foil. Bake for 35-45 minutes, or until bubbly and hot throughout. Get ready for your bite of Italian heaven!
Are there other gluten-free substitutes for manicotti noodles?
Store bought gluten-free pasta shells or manicotti noodles can be difficult to find! My local grocery stores don’t carry them and I had difficulty finding them online. But, homemade pasta always tastes best so it ends up working out in your favor!
If you would rather not make crespelle, there are other options. Tinkyada Grand Shells can be found on Amazon (or possibly at a store near you). To make this recipe you will need two boxes.
Boil the shells in a large pot of water with a drizzle of olive oil to prevent the shells from sticking. Cook for 2-3 minutes, just enough for them to soften slightly. Fill ricotta mixture, place in casserole dish, as recipe directs, and bake, covered with foil for 40 minutes.
The other option would be to use GF lasagna sheets. Prepare them in a similar way as the shells above. Boil with oil just long enough for the shells to be pliable and be rolled.
Once they have cooled, cut each sheet in half so you have two shorter lengths. Rolling too much GF pasta onto each other will cause the noodles to fuse together as it bakes. Place the cheese filling in the center and wrap the ends around it. Bake as the recipe directs.
Other Modifications To Know About
This recipe includes a quick homemade marinara sauce. It requires a handful of simple ingredients and simmers while the ricotta filling is prepared. However, you may also use your favorite store-bought sauce as well. You will need 5 cups, which is two-24 ounce jars, with some left over for serving.
To make manicotti with meat sauce, brown 2 pounds of ground beef, Italian sausage, ground turkey, or a mixture of any of these. Mix it in with the tomato sauce.
For spinach manicotti you will need two 10 ounce boxes of frozen chopped spinach, thawed and squeezed dry. Be sure to squeeze out all the water or the filling with be watery. Since there will be more filling add 1/4 cup to each manicotti shell.
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Homemade Gluten-Free Manicotti with Easy Crepe Shells
Ingredients
Gluten-Free Manicotti Crepe Noodles
- 2 ½ cups all purpose gluten-free flour, (Cup4Cup gluten-free flour recommended)
- 1 teaspoon salt
- 6 large eggs
- 3 cups water
Sauce (or substitute 5 cups marinara)
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- (2) 28 ounce cans whole peeled tomatoes, finely chopped and juice reserved
- 6 ounce can tomato paste
- 2 teaspoons light brown sugar
- 1 teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup chopped fresh basil, or 1 tsp dried added with tomatoes
Filling
- 3 large eggs
- ½ teaspoon salt
- 2 pounds whole milk ricotta cheese
- ½ cup freshly grated parmesan cheese
- ⅓ cup finely chopped parsley
- 16 ounces mozzarella cheese blocks, each block cut into ten ¼-inch strips lengthwise
Instructions
- In a large bowl whisk together the gluten-free flour and salt. In a separate bowl whisk together the eggs first and then whisk in the water until well combined.2 ½ cups all purpose gluten-free flour, 1 teaspoon salt, 3 cups water, 6 large eggs
- Make a well in the dry ingredients. Slowly pour the egg / water mixture inti the well, whisking constantly. Gradually add more liquid while whisking more of the dry ingredients into the well.
- Whisk vigorously to remove lumps. At this point you could also use an immersion blender to smooth out the batter.
- Let the mixture sit while your crepe pan or a 10-inch nonstick skillet preheats. Heat over medium low heat for 5 minutes.
- Drizzle about ½ teaspoon vegetable oil in the skillet and then wipe with a paper towel so the pan has a thin film of oil. Pour ¼ cup batter into the pan. Using a rubber spatula, evenly cover the bottom of the pan with the batter. Cook, without moving, until the top surface is opaque and mostly cooked, about 20-30 seconds.
- Gently release the edges with a spatula and flip to cook the other side until both sides are cooked, about 20 seconds longer. Slide onto a wire cooling rack. Repeatthe cooking process, re-greasing the pan as necessary. Makes 20 manicotti crepes. (It is okay if the crepes are ridged and not smooth on one side. This side will contain the filling and won't be visible)
- As the crepes cool, stack with small strips of wax paper between them. Set aside to proceed with recipe. Alternatively, wrap securely with plastic wrap and store at room temperature for several hours, refrigerate up to 1 day, or freeze for later use.
Sauce
- Heat a medium saucepan over medium heat. Add the oil to heat and then stir in the onion. Saute for about 5 minutes, or until tender. Add the garlic and cook for 30 seconds longer.3 tablespoons olive oil, 1 medium onion, 4 cloves garlic
- To quickly chop the tomatoes place the juice and tomatoes in a food processor and pulse 3-4 times so it is a chunky sauce. Otherwise, squeeze excess juice from tomatoes into the can, remove to chop. Add the juice and tomatoes to the onion mixture.(2) 28 ounce cans whole peeled tomatoes
- With the tomatoes, stir in the tomato paste, brown sugar, salt, and pepper. Bring to a boil, uncovered. Lower the heat to a simmer and cook, uncovered, for 30 minutes. Stir in fresh basil and remove from heat.6 ounce can tomato paste, 2 teaspoons light brown sugar, 1 teaspoon salt, ⅛ teaspoon pepper, ¼ cup chopped fresh basil
Filling
- While the sauce is simmering, prepare the ricotta filling. In a large bowl whisk the eggs with salt. Stir in the ricotta, parmesan, and parsley. If not using immediately, cover and store in the refrigerator.3 large eggs, ½ teaspoon salt, 2 pounds whole milk ricotta cheese, ½ cup freshly grated parmesan cheese, ⅓ cup finely chopped parsley
Assembly and Baking
- Preheat the oven to 350℉. Take two 9×13-inch baking pans. Spread 1 cup of sauce at the bottom of each pan and set aside.
- Place a crepe on your work surface, ridged and uneven side face up. Add a strip of mozzarella in the middle and then top with 3 tablespoons ricotta filling. Roll to enclose the filling.16 ounces mozzarella cheese blocks
- Place the manicotti, seam side down, in the baking dish. You will have 2 rows of 5 manicotti in each pan. (See image in post.)
- Once all the manicotti has been rolled, spread 1 ½ cups sauce over the top. Reserve extra sauce for serving.
- Cover the pans securely with foil. Bake for 35-45 minutes, or until bubbly and hot throughout. Serve with extra sauce and parmesan.
Notes
Make-Ahead and Freezer Tips
If you do not need the entire recipe for one meal, freeze the other for future meal.- Crepes – Prepare, cool, and stack between small sheets of wax paper. Wrap securely with plastic wrap and store in the refrigerator up to 2 days. Alternatively, place the wrapped stacks in a freezer ziplock bag and freeze up to 2 months. Thaw at room temperature before using.
- Sauce – Prepare, cool, and store in airtight container refrigerated up to 3 days or frozen up to 2 months.
- Filling – Mix together and store in airtight container refrigerated up to 24 hours.
- Casserole – I experimented with this and feel like the manicotti is better when it’s assembled fresh and baked immediately. The filling releases too much moisture when frozen, which deteriorates the shell’s texture. To make-ahed, prepare the sauce, crepes, and freeze separately. Prep the ricotta filling up to 2 days ahead of time and refrigerate. Thaw the components and bake according to directions.
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
batter too thick for manicotti shell needed more water.
Hi Betty,
It might have been the GF flour blend used. They all absorb liquids differently. I hope you were still able to make the shells by adding the water.
Best,
Melissa
Oh my goodness how we’ve missed crêpes for manicotti. This is such a simple recipe. You’re amazing. I followed several other gluten-free bloggers in the past, but your recipes stand out above all the others you make it so simple. I truly believe anyone could do these recipes and no one ever knows they’re gluten-free! Thank you, thank you thank you for what you do.
Love this so much, Eileen, and I appreciate you taking the time to let me know. This is my top goal when I’m writing recipes, so I’m so happy it’s translating out there. Thanks for making my day. 🙂
Best,
Melissa