Christmas Eve Manicotti

Christmas Eve Manicotti

Diana 2

"My mother is full-blooded Sicilian. Christmas Eve we celebrated the Vigil and had 7 fish dishes. Since my children were not super fans of anything more than shrimp, I made manicotti to add to the squid and octopus they didn't like. The crepes and the fluffy cheese and spinach filling are sure to satisfy vegetarians as well."

Ingredients 3 h {{adjustedServings}} servings 505 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 886 mg
  • 35%

Based on a 2,000 calorie diet

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  1. Whisk 4 eggs and 1/4 teaspoon salt together in a bowl; gradually whisk flour into eggs, alternating with milk, to make a smooth batter. Whisk melted butter into batter; refrigerate at least 1 hour.
  2. Pour vegetable oil into a small bowl. Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Ladle in enough batter to lightly cover the bottom of the skillet, about 1/4 cup; swirl skillet to cover bottom completely. Cook crepe until it turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crepes from sticking; set cooked crepes aside between layers of waxed paper.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Lightly mix spinach, ricotta cheese, cream cheese, Parmesan cheese, parsley, green onion, onion powder, oregano, 1/2 teaspoon salt, and 2 eggs in a bowl until filling is thoroughly combined.
  5. Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place a crepe onto a work surface and spoon about 3 tablespoons filling, or more as needed, in a line down the center of each crepe. Roll crepe over filling and set into sauce in pan; repeat with remaining crepes and filling, laying filled crepes into pan. Spread remaining marinara sauce over filled crepes. Sprinkle with mozzarella cheese.
  6. Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.
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  • Cook's Note:
  • The first crepe never comes out right! Don't despair and try again. You can put mozzarella cheese in the filling also; make some with spinach and some without. Add-ins are endless.
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Reviews 4

  1. 5 Ratings

Deb C

We thought this was very good. I made half the recipe but used the full amount of spinach which worked out very well. Next time I will sauté’ some onions instead of using the onion powder.

Lindsay Baldridge

This recipe was not bad at all. I made it for a Christmas Eve get-together with my family, and we ate it with baby back ribs. It was not too difficult to make and my family enjoyed it. I used chopped fresh spinach, which was what I had on hand, and that was delicious, but I wasn't sure how much of it to use from just looking at the amount of frozen spinach listed in the recipe. The crepes took the longest amount of time to prepare, even though it was pretty simple to do. I added just a tablespoon or two of sugar to my crepe batter to round out the flavors. But, the crepe batter made a lot of extra crepes! I took the extras to Christmas morning breakfast with some different jams and fresh whipped cream. Also, I didn't have any wax paper, but had no problems with taking my crepes apart after stacking them up.

Amberly Marie Chucher

Absolutely amazing! Definitely going in the monthly menu rotation! Thank you for such a great recipe!