Rating: 4.87 stars
143 Ratings
  • 5 star values: 130
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Fill with your favorite filling, fold over sides and bake with sauce and cheese.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together: flour, water, eggs and salt to make a thin, smooth batter. Pour about 1/4 cup batter onto lightly greased griddle. Cook until top forms film.

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Nutrition Facts

335 calories; protein 15.9g; carbohydrates 48.3g; fat 8.1g; cholesterol 279mg; sodium 251.6mg. Full Nutrition
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Reviews (114)

Most helpful positive review

Rating: 5 stars
11/18/2016
These are Cannelloni shells rather than Manicotti Shells (Manicotti are definitive pasta tubes which are stuffed while Cannelloni are round, flat pasta or crepes rolled around filling). They turned out absolutely PERFECT though and I would highly recommend as these are so much easier to use than store-bought manicotti shells which always tear on me during the boiling process and are a pain in the butt to stuff. Not only that, these are tasty, foolproof, and uses ingredients one always has on hand. I used my smallest (6") non-stick frying pan, wiped with an oiled paper towel between 1/4 cupfuls of batter, tipping the pan immediately after pouring to get the batter evenly over the bottom of the pan and form perfect circles. After about 15 seconds I turned them over for another 10-15 seconds, took them out and put on waxed paper until ready to use. I used the filling and sauces from the "Manicotti Alla Romana" from this site (which I refer to as Cannelloni when using these batter shells), excellent! These are also awesome using a tiny bit of extra water and 1/8 cupful batter for crepes, this is a great recipe. Read More
(163)

Most helpful critical review

Rating: 3 stars
04/10/2007
These were good but very unpasta like. More like a crepe. I will probably keep as a crepe recipe though. Read More
(17)
143 Ratings
  • 5 star values: 130
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/17/2016
These are Cannelloni shells rather than Manicotti Shells (Manicotti are definitive pasta tubes which are stuffed while Cannelloni are round, flat pasta or crepes rolled around filling). They turned out absolutely PERFECT though and I would highly recommend as these are so much easier to use than store-bought manicotti shells which always tear on me during the boiling process and are a pain in the butt to stuff. Not only that, these are tasty, foolproof, and uses ingredients one always has on hand. I used my smallest (6") non-stick frying pan, wiped with an oiled paper towel between 1/4 cupfuls of batter, tipping the pan immediately after pouring to get the batter evenly over the bottom of the pan and form perfect circles. After about 15 seconds I turned them over for another 10-15 seconds, took them out and put on waxed paper until ready to use. I used the filling and sauces from the "Manicotti Alla Romana" from this site (which I refer to as Cannelloni when using these batter shells), excellent! These are also awesome using a tiny bit of extra water and 1/8 cupful batter for crepes, this is a great recipe. Read More
(163)
Rating: 5 stars
01/21/2008
If you want a quick and easy Manicotti shell...this is the recipe to use! I wanted to make homemade Manicotti shells since I always used dry tubes that would split right open when I filled them. These came out perfect. I used less batter in the pan though. I like a paper thin Manicotti shell. I also used Non-Stick cooking spray instead of butter and no need to cook both sides, they are perfectly fine cooked on 1 side! Read More
(108)
Rating: 5 stars
04/10/2007
This was a very easy recipe. I made it wheat free by using gluten free flour in replace of the other flour. It still worked great and now my daughter can eat them too! Read More
(65)
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Rating: 5 stars
03/07/2011
LOVE! Never buying shells again. So easy. Followed another reviewers suggestion and added 1 cup water and 1 cup 2% milk. Used a generous pinch of Kosher Salt, added granulated garlic and whisked. Used 8" pan that I sprayed with Canola Oil Spray and wiped with a paper towel. Made large "shells" (1/3 cup at a time) and then stuffed them with Cottage Cheese (low fat Knudson), parmesan and fresh white Italian cheese mix (bagged) chopped fresh basil, granulated garlic, onion powder, parsley, oregano, salt and pepper. Beat the Cottage Cheese mixture with a whisk so it would resemble Ricota (hiding ingred. from hubby). Mixed roasted veggies in with the cheese. Wrapped each Shell like a burrito and placed in a layer of sauce. 9 X 13 glass pan - sprayed with cooking spray. Covered all with sauce and cheese. So So Good! Posted two pix of my efforts. Hubby ate 1/2 the pan. DEFINITE KEEPER! Read More
(33)
Rating: 5 stars
08/20/2006
Perfect recipe Diane! I used this for making Cannelloni shells in a 7" fry pan. As you get down towards the end you may need to add a bit of water. The longer it sits the thicker it gets. Don't bother looking for another recipe though. This is the one! Read More
(30)
Rating: 5 stars
04/11/2011
This recipe is MOST DEFINATELY Manicotti shells. As a 2nd generation Italian with relatives from Sicily Naples and Calabrese believe me these are it. I use club soda instead of water though but either way wonderful!!! Read More
(28)
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Rating: 5 stars
12/16/2007
Quick and easy. I did change a couple of things. I used seltzer instead of water. After everything was mixed I then ran the mixture through a seive and refrigerated for an hour. I used vegetable spray instead of butter in the fry pan. A couple minutes on each side at low heat is all it takes. Read More
(26)
Rating: 5 stars
03/14/2006
These manicottie shells turned out great! I didn't have a griddle so I just used a frying pan (they looked more like pancakes but tasted like manicottis). I added ingredients and folded the shells in put pasta sauce over the top and baked for 40 minutes. Everyone loved them! Great recipe! Read More
(22)
Rating: 5 stars
02/28/2011
Authentic manicotti just like the ones I ate in Italy. These are a lighter noodle than cannelloni which is pasta wrapped around rollers then boiled. These are supposed to be between a crepe and a noodle. Crepes have a milk base For a thin monicotti just add a little more water to this recipie. Read More
(19)
Rating: 3 stars
04/10/2007
These were good but very unpasta like. More like a crepe. I will probably keep as a crepe recipe though. Read More
(17)