Tenina.com's Crepe Manicotti with Ricotta



  1. Premake the crepes well in advance. They are best filled when cooled.

  2. Premake the Marinara Sauce, up to 3 weeks in advance.

  3. Place the cheeses (except ricotta) into the Thermomix bowl and mill 10 sec/speed 10. Remove about half of it from bowl and set aside.

  4. Add onion, garlic or garlic paste, some of the basil, and as much spinach as you can fit into the Thermomix bowl and chop 5 sec/speed 8. Scrape down and around the blades tip out into a large mixing bowl.

  5. Repeat with all the remaining spinach, one bowlful at a time until it is all chopped. Add seasoning, yolks and ricotta to the mixing bowl and stir by hand until well combined.

  6. Preheat oven to 180°C and pour a little of the Marinara Sauce into the bottom of a lasagne tray or several smaller baking dishes.

  7. Fill each crepe with the spinach mixture and roll, tucking in one end so the filling has nowhere to go. Lay them flat on top of the sauce. Repeat with as many 'manicotti' as will fit in one layer in the dish. Drizzle with some more sauce, top with the remaining grated cheese and garnish with a few basil leaves.

  8. Bake until well heated and fragrant. (Around 30-35 minutes.) Serve with a salad and loads of fresh basil!


These will freeze wonderfully well in individual portion sizes. I would heat them up slowly in a medium oven with just a bit more fresh cheese on top.

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