Ah, manicotti—those delightful pasta tubes stuffed with cheesy goodness! There’s something about the comforting warmth of melted cheese mingling with rich tomato sauce that just screams family dinner, doesn’t it? Picture this: a chilly evening, the aroma of baked manicotti wafting through the house, reminiscent of a cozy Italian trattoria, and everyone eagerly gathering around the table.
Steps
- Boil the manicotti pasta until it reaches an al dente texture, approximately 10 to 12 minutes. Drain the pasta and rinse with cold water to stop the cooking process.
- Set your oven to a temperature of 350 degrees F (175 degrees C) to preheat.
- In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, 1/2 cup of Parmesan cheese, eggs, dried parsley, salt, and black pepper. Stir the mixture until all ingredients are thoroughly blended.
- Spread 1/2 cup of spaghetti sauce evenly on the bottom of an 11×17-inch baking dish. Fill each manicotti shell with about 3 tablespoons of the cheese mixture and place them on top of the sauce. Cover the filled shells with the remaining spaghetti sauce and sprinkle the top with the leftover Parmesan cheese.
- Put the dish in the preheated oven and bake until the sauce is bubbling, which should take around 45 minutes.
Ingredients
- 5 ½ ounces of manicotti pasta
- 1 pint of ricotta cheese (part-skim)
- 8 ounces of mozzarella cheese, shredded
- ¾ cup of grated Parmesan cheese, divided
- 2 large eggs
- 1 teaspoon of dried parsley
- Salt and ground black pepper, to taste
- 1 jar of spaghetti sauce (16 ounces)
Nutritional Values
Calories: 2704 | Total Fat: 124g | Saturated Fat: 68g | Cholesterol: 756mg | Sodium: 5020mg | Total Carbohydrate: 212g | Dietary Fiber: 16g | Total Sugars: 52g | Protein: 184g | Vitamin C: 8mg | Calcium: 4176mg | Iron: 12mg | Potassium: 2832mg
FAQ
- Can I make this recipe ahead of time?
- Yes, you can prepare the manicotti up to the baking step and then refrigerate it for up to 24 hours. When you’re ready to bake, simply preheat the oven and bake as instructed.
- What can I use as a substitute for manicotti pasta?
- If manicotti pasta is not available, you can use large pasta shells or cannelloni tubes as an alternative for stuffing.
- Is it possible to make this dish vegetarian?
- This manicotti recipe is already vegetarian. However, if you wish to add some more vegetables, consider incorporating spinach or mushrooms into the cheese mixture.
- How do I ensure the shells don’t tear when filling them?
- To prevent the manicotti shells from tearing, make sure they are cooked al dente and cooled under cold water. Gently handle them and use a small spoon or piping bag to fill them with the cheese mixture.
- Can I freeze leftover manicotti?
- Yes, you can freeze baked manicotti. Allow it to cool completely, then store in an airtight container for up to 2 months. Reheat in the oven until warmed through.
Tips
- When cooking the manicotti pasta, ensure it is al dente. This means it should be firm to the bite and not too soft, as it will continue to cook in the oven.
- After boiling, rinse the manicotti with cold water. This prevents the pasta from sticking together and makes it easier to handle when stuffing.
- If you’re finding it difficult to fill the manicotti shells with the cheese mixture, try using a piping bag or a plastic bag with a corner snipped off to neatly stuff the shells.
- For added flavor, consider mixing some fresh herbs like basil or oregano into the cheese mixture, or sprinkle them on top before baking.
Equipment
- 11×17-inch baking dish
