Three-Cheese Manicotti
A delightful dish awaits with this manicotti recipe. The tender pasta tubes are filled to the brim with a savory mixture of ricotta, mozzarella, and Parmigiano-Reggiano, creating a creamy and cheesy blend with hints of basil, nutmeg, and pepper. Topped with flavorful roasted tomato sauce and baked to bubbly perfection, each bite promises a comforting and satisfying experience that is perfect for sharing with loved ones.
— Constant Cookbook
Ingredients
- 2 Tbs. plus 1/2 tsp. salt
- 14 manicotti, 1 lb. total
- 3 cups roasted tomato sauce, homemade (see related recipe at left) or purchased
- 2 1/2 cups ricotta cheese
- 8 oz. fresh mozzarella cheese, cut into small pieces
- 3/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh basil
- 2 eggs, beaten
- 1/4 tsp. freshly ground pepper
- 1/8 tsp. freshly grated nutmeg
Instructions
- <b>Cook the manicotti</b>
- Lightly oil a 9-by-13-inch freezer-to-oven baking dish.
- Bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the manicotti. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than the package instructions. Drain, rinse under cold running water and drain again.
- <b>Fill the manicotti</b>
- Preheat an oven to 350&#176;F. Spread a thin layer of the tomato sauce in the prepared baking dish. In a large bowl, mix together the ricotta, mozzarella, 1/2 cup of the Parmigiano-Reggiano, the basil, the eggs, the 1/2 tsp. salt, the pepper and nutmeg. Place the cheese mixture in a pastry bag or a large resealable bag with one bottom corner snipped off, and fill the manicotti. Place the filled manicotti in the prepared dish and top with the remaining tomato sauce and Parmigiano-Reggiano. If freezing, cover the dish tightly with aluminum foil and place in the freezer (see note above).
- <b>Bake the manicotti</b>
- Cover the dish with aluminum foil. Bake until the sauce is bubbling and the cheese is golden, about 35 minutes. Let stand for 10 minutes before serving. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
Yield
Serves 6.
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