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Hey it’s Monday! Time for some Italian!


Yes, I made Italian. And yes, I used crepes as my pasta of choice. And yes, it is pretty amazing!

Isn’t this a pretty one?


I was reading Bev Cooks. which I follow. Religiously.

Guys if you don’t follow Bev, well you are missing out! This girl is good! Her food. Her writing. Her Pictures. They’re drool worthy.


Anyway, the other day she was saying that there is this Italian restaurant in her neck of the woods that serves Crepe Manicotti.

So that would mean creamy cheesy manicotti filling rolled in a crêpe and then smothered in a creamy tomato sauce. Then baked till everything was all ooey gooey and warm! Holy yum!

So since it’s Monday you’ll definitely want to make these. I mean they’re pretty simple to make and you could even buy store-bought crepes to make this a super fast weeknight meal. Score!


Spicy Italian Chicken Suasage, Spinach and Crepe Manicotti

Prep Time 45 minutes
Cook Time 45 minutes
Refrigerate 30 minutes
Total Time 2 hours
Servings: 8 servings
Calories Per Serving: 510 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • To make the crepes in a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  • Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days. Makes about 20 crepes
  • While the crepe batter rests make the filling. Preheat the oven to 400 degrees.
  • Grease a 9x13 inch pryex dish, set aside
  • Bring a large skillet to a medium-high heat. Add the ground chicken sausage to the pan and season with a good pinch of salt, pepper and crushed red pepper. Brown all over, about 7 minutes. Remove from the skillet and set aside.
  • Back in the skillet, add a tablespoon of oil. Add the mushrooms and sauté for 3 minutes, or until they start to soften. Add the garlic and a pinch of salt. Sauté 30 more seconds. Add the spinach and toss to wilt, maybe 2 minutes.
  • In a large bowl, combine the chicken suasage, spinach and mushroom mixture with the provolone, mozzarella and parsley.
  • In the meantime, pulse the tomatoes and sun-dried tomatoes in a food processor until smooth. Transfer them to a small saucepan. Stir in the cream and lightly simmer. Season with a small pinch of salt and pepper.
  • Pour about 1/2 cup of the creamy tomato sauce along the bottom of the baking dish.
  • Working with one crepe at a time place 1/8 of the filling down the middle of the crepe and roll, arrange them in the dish. Repeat with seven more crepes or until the filling has all been used (I got 8 total crepes). Once all the crepes have been filled, pour a decent amount (you can decide) of the tomato sauce over the manicottis. Cover and bake 30 minutes.
  • Let rest about 5 minutes.
  • Serve garnished with parsley, and the remaining tomato sauce and freshly grated parmesan!
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Inspired by Bev Cooks.


Enough talking. Let’s eat already!

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  1. Not sure if it was because I made it ahead or I put too much sauce but the crepes absorbed the liquid and weren’t substantial enough to hold up. Greatt flavor but when taking out of the pan, just a sloppy pile on the plate.

  2. This is the best! Crepes always take a little time, but you can make them ahead. We have a deli in town and he gave me a pound of fresh made chicken sausage without the casings. Love the cream in the sauce. I always add a teaspoon of sugar to balance the acidity. Made this for company and will make again. Thanks for sharing

  3. The instructions say pulse tomatoes and sun dried tomatoes in food processor. I don’t see sun dried tomatoes in the ingredients.. Can you tell me how much of the sun dried tomatoes you used?

  4. Tieghan,
    This looks wonderful–and how clever of you and Bev to come up with an easy/simple way to get that tasty filling into the dish. [Manicotti and I are not really friends, too many rips in our past.]

  5. Oh I LOVE pasta, it’s my comfort food. This looks so, so good. I’ve never made manicotti so I can’t wait to taste it. Through your pictures, you almost can. I would love for you to share this at at my link party.
    Wanda Ann @ Memories by the Mile

  6. also ‘yum’ looking. ate pancakes today for dinner, btw. pretty unusual. with goat cheese filling…

  7. Absolutely gorgeous!! I have this pinned because I have GOT to try it!! Thanks so much for sharing it on Manic Monday!!

    1. I have not tried with these, but I freeze dishes like this all the time and they turn out great! Just make sure to wrap them well and to defrost a few hour before cooking. Then just bake covered as directed.
      Thanks for reading and enjoy!

      1. I’m so relieved to read the comment about freezing – I got everything made and then the family called in sick. So I’m sticking it in the freezer, but I didn’t put the last layer of sauce on, so maybe that will help with the structure and soaking-up problem mentioned. Thanks Tieghan!