manicotti has always been the belle of Sunday dinners, each ridged tube a canvas for layers of creamy ricotta, tender spinach and fragrant basil. Enrobed in a velvety tomato sauce simmered with sweet San Marzano tomatoes, garlic, and a hint of brown sugar to balance the tang, these pasta shells get stuffed, topped with ribbons of melted mozzarella and Parmesan, then baked until bubbly and golden. Every forkful feels like a warm embrace, with each bite offering a melody of textures and flavors that dance on your tongue. Easy to prepare yet irresistibly elegant, this homemade manicotti will steal the spotlight at any meal.
Table of Contents
Why You’ll Love This manicotti
- Comforting and satisfying, perfect for family dinners.
- Customizable fillings to suit your taste—try spinach, ricotta, or even chicken!
- Easy to prepare ahead of time, making weeknight meals a breeze.
- Rich, cheesy goodness that will impress your guests.
manicotti
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This will ensure your manicotti bakes perfectly.
- Cook the manicotti shells in boiling salted water according to package directions until al dente. Drain them and lay flat on a baking sheet to cool.
- In a skillet, heat olive oil over medium heat. Sauté the onion until translucent, then add garlic and cook for 1 minute more. Remove from heat and set aside.
- In a bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, egg, parsley, basil, salt, pepper, and the sautéed onion and garlic mixture. Mix well until combined.
- Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish. Spoon the filling into a piping bag or a plastic bag with the corner cut off, and fill each manicotti shell.
- Arrange the filled shells in the baking dish. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let the manicotti rest for 5 minutes before serving. Enjoy your delicious homemade creation!
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Fat | 15g |
| Protein | 20g |
| Carbs | 35g |
Ingredients
Get ready to whip up some delicious pasta! Here’s what you’ll need to create this tasty dish.
- 8 manicotti pasta shells – for stuffing with delicious filling
- 2 cups ricotta cheese – creamy base for the filling
- 1 cup shredded mozzarella cheese – adds melty goodness
- 1/2 cup grated Parmesan cheese – for extra flavor
- 1 large egg – binds the filling together
- 1 tablespoon chopped fresh parsley – for a fresh touch
- 1 teaspoon dried basil – aromatic herb for flavor
- 1/2 teaspoon salt – enhances all the flavors
- 1/4 teaspoon black pepper – adds a hint of spice
- 2 cups marinara sauce – for topping and baking
- 1 tablespoon olive oil – for sautéing
- 1 small onion (finely chopped) – adds sweetness and depth
- 2 cloves garlic (minced) – infuses flavor into the sauce
How to Make Manicotti
Get ready to indulge in a delightful homemade manicotti! This recipe takes about 20 minutes to prepare, 35 minutes to cook, and an extra 5 minutes to rest before serving. Let’s dive into the deliciousness!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This will ensure your pasta bakes perfectly.
Step 2: Cook the Manicotti Shells
Cook the manicotti shells in boiling salted water according to package directions until al dente. Drain them and lay flat on a baking sheet to cool.
Step 3: Sauté the Vegetables
In a skillet, heat olive oil over medium heat. Sauté the onion until translucent, then add garlic and cook for 1 minute more. Remove from heat and set aside.
Step 4: Prepare the Filling
In a bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, egg, parsley, basil, salt, pepper, and the sautéed onion and garlic mixture. Mix well until combined.
Step 5: Assemble the Dish
Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish. Spoon the filling into a piping bag or a plastic bag with the corner cut off, and fill each pasta shell.
Step 6: Arrange and Top
Arrange the filled shells in the baking dish. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
Step 7: Bake
Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Step 8: Rest and Serve
Let the manicotti rest for 5 minutes before serving. Enjoy your delicious homemade creation!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Main Course |
| Cuisine | Italian |
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Extra Time | 5 minutes (resting) |
| Total Time | 60 minutes |
| Dietary | Vegetarian |
| Serves | 8 |
| Best Served | Hot with marinara sauce |
Pro Tips for Making manicotti
- Opt for fresh ricotta for a creamier filling.
- Pre-cook the pasta shells slightly to make stuffing easier.
- Add a pinch of nutmeg to the cheese mixture for a warm flavor.
- Cover with foil while baking to keep the dish moist.
- Let it rest for a few minutes before serving for better slicing.
How to Serve this manicotti
- Top with fresh basil and a sprinkle of Parmesan cheese for a burst of flavor.
- Serve alongside a crisp green salad drizzled with balsamic vinaigrette.
- Pair with garlic bread for a hearty, comforting meal.
- Enjoy with a side of steamed vegetables for a balanced plate.
Make Ahead and Storage
Here’s how to store, freeze, and reheat your manicotti for the best flavor and texture.
Storing Leftovers
- Allow the pasta to cool completely before storing.
- Place leftovers in an airtight container.
- Refrigerate for up to 3-4 days.
- Label the container with the date for easy tracking.
Freezing
- Assemble the pasta but do not bake it.
- Wrap tightly in plastic wrap and then foil.
- Freeze for up to 2-3 months for best quality.
- Label with the date and contents for easy identification.
Reheating
- Thaw frozen pasta in the refrigerator overnight.
- Preheat the oven to 350°F (175°C).
- Cover with foil and bake for 25-30 minutes.
- Remove foil for the last 10 minutes to brown the top.
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FAQs
Here’s a helpful FAQ about this recipe:
1. What is manicotti filling made of?
Manicotti filling is typically made from a delicious blend of ricotta cheese, mozzarella cheese, and Parmesan cheese, often mixed with fresh herbs like basil or parsley. You can also add spinach or other vegetables for extra flavor and nutrition. This creamy filling is what makes pasta so comforting and satisfying!
2. What is the difference between manicotti and cannelloni?
The main difference between manicotti and cannelloni lies in the pasta shape and how they are filled. Manicotti are larger, ridged tubes that are usually stuffed with filling, while cannelloni are smooth, slightly smaller tubes that are often filled before being baked. Both are delicious, but manicotti tends to have a heartier texture!
3. What does manicotti mean in Italian?
In Italian, “manicotti” translates to “sleeves,” which is a fitting name for this pasta shape that resembles a large sleeve. This name reflects the way the pasta is designed to be stuffed with a variety of fillings, making it a versatile dish in Italian cuisine.
4. Do you have to boil manicotti before stuffing?
No, you don’t have to boil manicotti before stuffing! Many recipes suggest using the dry pasta directly, as it will cook while baking in the sauce. This method helps the pasta absorb flavors and results in a delightful texture. Just make sure to cover the pasta with enough sauce to ensure they cook properly!
Final Thoughts
Now that you’ve mastered the art of making manicotti, it’s time to gather your loved ones and dig in! This dish is not just a meal; it’s a warm hug on a plate. Enjoy every cheesy, saucy bite, and remember, the joy of cooking is in the simplicity and love you put into it. Buon appetito!