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This timeless version of manicotti has everything you love about baked pasta: a rich tomato-and-meat sauce, a creamy, cheese-packed filling, and plenty of bubbling mozzarella. The secret to what makes this recipe so memorable, however, is swapping store-bought tubes of pasta for delicate homemade crepes. Soft, tender, and surprisingly easy to make, they soak up the hearty sauce while cradling the creamy filling for an irresistibly light bite.
This recipe comes from The Good Housekeeping Illustrated Cookbook, which has sold over a million copies since its publication almost 50 years ago. The well-loved volume includes 1,400 recipes and culinary techniques that teach, engage, and help cooks of all levels create meals that bring people together.
Tip: Make this recipe work for your schedule by preparing the crepes and sauce a day ahead. When assembling, don't skimp on the sauce in the baking dish—it helps keep the crepes soft and prevents them from drying out in the oven.
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