Description:
Manicotti, derived from the Italian word ‘manica’ meaning ‘sleeve’, are large pasta tubes filled with a blend of cheese, often including ricotta and mozzarella, and seasonings. When baked with sauce and melted cheese, they turn into a heartwarming meal that appeals to both children and adults alike.
Ingredients:
For the Manicotti:
- 14 manicotti pasta shells
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon chopped fresh basil
- 1 teaspoon minced garlic
- Salt and pepper to taste
For the Sauce:
- 2 cups marinara sauce (homemade or store-bought)
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional for added heat)
Toppings:
- Additional grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions:
- Prepare the Pasta: Begin by boiling the manicotti shells in a large pot of salted water until they’re al dente. Remember, they will be baked later, so you don’t want them too soft. Drain and set aside.
- Make the Filling: In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, chopped basil, minced garlic, salt, and pepper. Mix until all ingredients are well combined.
- Preheat Your Oven: Set your oven to 375°F (190°C).
- Sauce Layering: In a baking dish, spread a thin layer of marinara sauce to cover the bottom. Drizzle olive oil and sprinkle red pepper flakes over the sauce if you’re using them.
- Fill the Manicotti: Carefully stuff each manicotti shell with the cheese mixture. Lay the filled shells side by side in the baking dish.
- Final Touches: Pour the remaining marinara sauce over the manicotti shells, ensuring they’re fully covered. Sprinkle the remaining mozzarella cheese on top.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Serve: Remove from oven and let it cool slightly. Garnish with additional Parmesan cheese and fresh basil leaves before serving. Pair with a green salad or garlic bread for a complete meal!
FAQ:
Q: Can I freeze manicotti for later use?
A: Absolutely! Manicotti freezes well. Just assemble the dish, but don’t bake it. Instead, cover it tightly with plastic wrap and foil before freezing. When you’re ready to eat, you can bake it straight from the freezer. Just add about 10-15 extra minutes to the baking time.
Q: Can I use a different type of cheese?
A: Yes, while ricotta, mozzarella, and Parmesan are traditional, you can experiment with other cheeses like provolone or fontina for a different flavor profile.
Q: Can I add meat to the filling?
A: Certainly! Ground beef, sausage, or even spinach make great additions to manicotti filling.
Q: I can’t find manicotti shells, can I use something else?
A: If you’re in a pinch, large pasta shells or lasagna sheets (rolled up) can be used as a substitute for manicotti shells.