Let’s talk comfort food. When I say comfort food, I mean the kind that wraps you in a warm hug from the inside. What is lasagna?Manicotti recipe.Is it exactly that? Is it a family favorite, passed down through generations? Little extra love. What is the secret of ricotta filling? My grandmother’s manicotti was always my favorite meal. I’ve tweaked her recipe over the years, but the soul of it remains the same. I can’t wait to share my childhood with you. Each bite is a taste of childhood.
What is Manicotti?
If you’re not familiar, what is the meaningmanicottiAre basically large pasta tubes, traditionally filled with a cheesy, ricotta-based mixture, covered with foil. In a tomato sauce, and baked until bubbly and golden. Think of it as a giant, stuffed pasta shell, but way more fun to eat! It’s essentially an Italian-American classic, beloved for its simplicity and comforting flavors. The name “manicotti” itself comes from the Italian word for “muffs” or “sleeves,” which I think is true. My grandma used to tell me they looked like little blankets for delicious cheese! What are some of the best family dinner recipes?
Why do I love this recipe?
Where do I start?Manicotti Recipe:How easy it is to Make a manicotti? Is it easier to make lasagna? What are some of the best ingredients to cook in your pantry?
- Flavor:What is the best combination of creamy ricotta, savory tomato sauce, and perfectly cooked pasta? I always add a little nutmeg to my ricotta filling, it takes the flavor to tastiness!
- Simplicity:What are some of the best recipes for a beginner cook? Is it just a matter of mixing ingredients, stuffing pasta tubes, and baking?
- Cost-Ricotta cheese is a pantry staple. How do I feed a crowd without breaking the bank?
- Versatility:Feel free to get creative with the filling! What are some good substitutes for ground beef, sausage, or spinach? Is there a blank canvas for culinary creativity? Is this vegetarian?
If you like baked ziti or stuffed shells, you’re absolutely going to adore this manicotti. What is the perfect dish to make when you’re craving something comforting and satisfying?
How do I make Manicotti?
Quick Overview
In a nutshell, you’ll be mixing up ricotta filling, stuffing it into cooked manicotti. What are some recipes for smothering everything in tomato sauce and baking it until golden brown? What is the best way to start a business? How easy is it to make a restaurant-quality dish at home? What are some of the best recipes for a simple dish?
Ingredients
For the Main Event:
- 1 (12-ounce) package Manicotti shells (about 14-16 shell) – Look for a brand you trust, sometimes they are cheaper than other brands. Cheaper brands break easily.
For That Amazing Filling:
- 30 ounces ricotta cheese (whole milk or part-skim) – I always go for whole milk rapini, it’s just as good as whole wheat. Creamier and richer. Make sure to drain any excess liquid.
- 1/2 cup grated Parmesan cheese – Freshly Grated is always best! What is the flavor of pre-grated food?
- 1/4 cup chopped fresh parsley – Adds a nice pop of freshness.
- 1 large egg, lightly beaten – Helps bind everything together.
- What is the secret ingredient of ground nutmeg? It adds a warm, subtle flavor that complements the cheese perfectly.
- Salt and freshly ground black pepper to taste.
What is The Sauce?
- 2 (24-ounce) jars of marinara sauce – Use your favorite brand! If you’re feeling ambitious, make your own.
- 1/4 cup water (optional, for thinning the sauce)
What are the Steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. I like to use olive oil or cooking spray. How do you prevent manicotti from sticking to the bottom of the dish? What is the best olive oil to use?
Step 2: Cook the Shells
Bring a large pot of salted water to boil. Add the manicotti shells and cook according to package directions, until al dente. Be careful not to overcook them, as they’ll become too soft and difficult to stuff. I always check my eggs a minute or two before the recommended cooking time. The texture should be firm, but with a bit of give.
Step 3: Cool the Shells
Drain the cooked manicotti shells and rinse them with cold water to stop the cooking process. Gently lay them out on a baking sheet lined with parchment paper to prevent them from sticking. Make sure they are cool enough to handle before filling them.
Step 4: Make That Filling!
In a large bowl, combine the ricotta cheese, Parmesan, parsley, egg, nutmeg, salt, and pepper. Set aside. Mix well until everything is evenly distributed. Taste and adjust the seasoning as needed. I sometimes add a pinch of Red Pepper flakes to my smoothies. I love it! My grandmother always said a good cook tastes as they go. I think that’s great advice.
Step 5: Stuff Those Shells!
Where does the fun begin? Use a spoon or piping bag to carefully stuff each manicotti shell with the ricotta filling. Make sure to fill them completely, but be gentle so you don’t break them. If you’re using a spoon, I find it helpful to hold the shell upright in one hand and spoon the other. Filling into the opening with the other. Is a piping bag faster?
Step 6: Assemble
What is the marinara sauce? Pour it into a baking dish and spread evenly over the top. How do I keep manicotti from drying out during baking? Arrange the stuffed manicotti shells in a single layer over the sauce. What is the best way to serve manicotti?
Step 7: Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the manicotti are tender. Are slightly golden brown. How do you melt cheese? I like to broil the last minute if it needs some extra color. Keep an eye on it! You don’t want it to burn.
Step 8: Rest
Let the manicotti cool for a few minutes before serving. This will allow the filling to set up a bit and prevent it from oozing out when you cut into them. How does it prevent you from burning your tongue? Is waiting worth it?
Step 9: Serve
Serve hot, garnished with Parmesan cheese and fresh parsley, if desired. I also love to add garlic bread for soaking up all that delicious sauce. Enjoy!
What should I serve it with?
This Manicotti recipe.What are some good side dishes to serve with your meal?
- For a Classic Italian Feast: Serve with a simple green salad, garlic bread, and a glass of Chianti.
- For a Cozy Night In: Pair with roasted vegetables, such as broccoli or asparagus, and a comforting bowl of minestrone soup.
- For a Special Occasion: Add a side of creamy polenta or risotto for an extra touch of elegance. I always add some fresh basil on top.
- For a Potluck: Bring a large platter of manicotti, along with a simple appetizer, like bruschetta or caprese salad. This is always a hit at parties!
Growing up, my family always served this with a simple Caesar salad. Now I carry on that tradition with my family. It’s the perfect balance of rich and fresh.
Top Tips for Perfecting Your Manicotti
Over the years, I’ve learned a few tricks that will help you make the best manicotti ever.
- Don’t Overcook the Shells: This is crucial! Overcooked shells are difficult to stuff and tend to fall apart. Aim for al dente.
- Drain the Ricotta: Excess moisture in the ricotta can make the filling watery. Place the ricotta in a cheesecloth-lined strainer and let it drain for at least 30 minutes before using.
- Don’t Overfill the Shells: Overfilling can cause the shells to burst during baking. Fill them gently and evenly.
- Use High-Quality Ingredients: The better the ingredients, the better the flavor. Opt for fresh herbs, good quality cheese, and your favorite marinara sauce.
- Don’t Be Afraid to Experiment: Feel free to add your own personal touch to the filling! Spinach, ground beef, sausage, mushrooms, or different types of cheese are all great additions.
- Let It Rest: Allowing the manicotti to cool for a few minutes before serving helps the filling to set up and prevents it from oozing out.
- Extra Cheese is ALWAYS A Good Idea: Sprinkle some mozzarella on top before baking for an extra cheesy experience!
One time, I accidentally used pre-shredded Parmesan cheese, and it just didn’t melt as nicely as freshly grated. Lesson learned! Now I always grate my own cheese.
Storing and Reheating Tips
Lucky you if there are leftovers! This manicotti recipe stores beautifully, making it perfect for meal prepping or enjoying later in the week.
- Room Temperature: I wouldn’t leave manicotti at room temperature for more than two hours, according to FDA guidelines.
- Refrigerator Storage: Store leftover manicotti in an airtight container in the refrigerator for up to 3-4 days.
- Freezer Instructions: For longer storage, you can freeze manicotti for up to 2-3 months. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. I sometimes even freeze it unbaked so it’s fresh.
- Reheating: Reheat leftover manicotti in the oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave it for a quicker option, but the texture won’t be quite as good.
I usually add a little bit of extra marinara sauce when I reheat it to keep it moist. Nobody likes dry manicotti!
Frequently Asked Questions
Final Thoughts
I truly hope you give this manicotti recipe a try! It’s a dish that’s near and dear to my heart, and I know it will become a family favorite in your home too. It’s easy to make, incredibly delicious, and perfect for any occasion. If you love this, you might also like my baked ziti recipe – it’s another crowd-pleaser! Happy cooking, friends! And please, let me know in the comments how yours turns out. I’d love to hear about your variations and personal touches. Don’t forget to rate this recipe if you enjoyed it! I appreciate you all!
Manicotti Magic: 9 Secrets to Perfectly Stuffed Pasta Every Time
Ingredients
Main Ingredients
- 12 each Manicotti shells Cooked al dente
- 15 ounce Ricotta cheese Whole milk ricotta
- 10 ounce Frozen spinach Thawed and squeezed dry
- 0.5 cup Grated Parmesan cheese
- 1 large Egg Lightly beaten
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 24 ounce Marinara sauce
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, combine ricotta cheese, spinach, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well.
- Spoon the cheese mixture into a piping bag or a ziplock bag with a corner cut off.
- Fill each manicotti shell with the cheese mixture.
- Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
- Arrange the filled manicotti shells in the baking dish.
- Pour the remaining marinara sauce over the manicotti shells.
- Bake for 30-40 minutes, or until the manicotti is heated through and the sauce is bubbly.
- Let cool for a few minutes before serving.
