Manicotti—oh, how it beckons me with its tender tubes of pasta, stuffed to the brim with cheesy goodness. It’s like a hug in a dish, the kind that wraps you up on a long, exhausting day. Who needs fancy eateries when there’s a bubbling tray of manicotti at home, turning a mundane Tuesday into a feast of flavors?
Steps
- Cook the manicotti pasta in boiling water for about 10 to 12 minutes until it reaches an al dente texture. Drain the pasta and rinse it under cold water to stop the cooking process.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking.
- In a large mixing bowl, combine ricotta cheese, mozzarella cheese, 1/2 cup of Parmesan cheese, eggs, parsley, salt, and black pepper. Stir until all ingredients are well blended.
- Spread 1/2 cup of spaghetti sauce evenly over the bottom of an 11×17-inch baking dish. Fill each manicotti shell with approximately 3 tablespoons of the cheese mixture and arrange them over the sauce in the dish. Pour the remaining spaghetti sauce over the filled shells and sprinkle with the leftover Parmesan cheese.
- Bake the dish in the preheated oven for about 45 minutes until the sauce is bubbly and the cheese is melted.
Ingredients
- 5 ½ ounces of manicotti pasta
- 1 pint of ricotta cheese (part-skim)
- 8 ounces of mozzarella cheese, shredded
- ¾ cup of Parmesan cheese, grated (divided)
- 2 large eggs
- 1 teaspoon of dried parsley
- Salt and ground black pepper to taste
- 1 jar (16 ounces) of spaghetti sauce
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 use a different type of cheese instead of ricotta?
- Yes, you can substitute ricotta with cottage cheese if you prefer a different texture or flavor. Just ensure it’s well-drained to prevent excess moisture in your dish.
- How can I make this recipe vegetarian?
- This manicotti recipe is already vegetarian, as it doesn’t include any meat. However, always check the ingredients in your spaghetti sauce to ensure there are no hidden animal products.
- Can I prepare this dish in advance?
- Absolutely, you can assemble the manicotti a day ahead and store it in the refrigerator. Just cover it tightly with plastic wrap, and when ready to serve, bake it as directed, adding a few extra minutes to the baking time if needed.
- What is the best way to stuff the manicotti shells without breaking them?
- The easiest method is to use a piping bag or a resealable plastic bag with a corner snipped off. This allows you to gently squeeze the cheese mixture into the shells, minimizing the risk of breaking them.
- Can this dish be frozen?
- Yes, you can freeze stuffed manicotti. Assemble the dish as directed but do not bake. Wrap the baking dish tightly with aluminum foil and freeze. When ready to eat, bake from frozen, adding extra time to ensure it’s heated through.
Tips
- Ensure the manicotti pasta is cooked to an al dente texture. This will help maintain its shape when filling and baking.
- To make stuffing the manicotti shells easier, use a piping bag or a plastic sandwich bag with a corner cut off.
- Rinse the cooked pasta with cold water to stop the cooking process and prevent sticking.
- Cover the manicotti with foil while baking to keep moisture in, then remove the foil towards the end to allow the top to brown slightly.
Equipment
- 11×17-inch baking dish – This specific size of a baking dish might not be common in every household.
- Pasta pot with strainer insert – Useful for boiling and draining pasta efficiently.
- Large mixing bowl – Needed to mix the cheese filling ingredients together.
