Recipes › Pasta › Jos Manicotti Recipe

Jos Manicotti Recipe

Recipe by Pedro M. A. Neves

Jos Manicotti is a rustic Italian pasta dish featuring tender tube pasta filled with a savory mixture of ricotta, spinach, and cheese, then baked in a rich tomato sauce until bubbling and golden. Named after the classic preparation style found in southern Italian home cooking, this comforting main course delivers layers of creamy and tangy flavors in every bite.

Ingredients

• 250 g manicotti tubes (about 12 tubes)
• 500 g whole milk ricotta cheese
• 200 g fresh spinach, finely chopped
• 100 g grated Parmigiano-Reggiano cheese
• 50 g grated mozzarella cheese
• 1 large egg
• 400 ml (14 fl oz) crushed tomatoes
• 60 ml (4 tablespoons) whole milk
• 30 ml (2 tablespoons) extra virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 0.5 teaspoon red chili flakes
• Salt and freshly ground black pepper to taste
• 15 ml (1 tablespoon) fresh basil, chopped (optional garnish)

Instructions

1. Preheat oven to 180°C (350°F). Bring a large pot of salted water to a boil and cook manicotti tubes for 2 minutes less than package directions until al dente but still firm enough to handle. Drain and lay on a clean kitchen towel to cool and prevent sticking.

2. In a large bowl, combine ricotta, chopped spinach, Parmigiano-Reggiano, mozzarella, egg, 0.5 teaspoon salt, and black pepper. Mix thoroughly with a wooden spoon until well combined and creamy, breaking down any spinach clumps.

3. Heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then add crushed tomatoes, oregano, chili flakes, and a pinch of salt. Simmer for 8 minutes, stirring occasionally, until sauce thickens slightly. Stir in whole milk and remove from heat.

4. Spoon 100 ml (roughly 7 tablespoons) of tomato sauce into the bottom of a 9x13 inch baking dish, spreading evenly to create a base layer.

5. Using a small spoon or piping bag, carefully fill each cooled manicotti tube with approximately 30 ml (2 tablespoons) of the ricotta-spinach filling. Arrange filled tubes seam-side down in a single layer over the sauce.

6. Pour remaining tomato sauce evenly over the filled manicotti tubes, ensuring all tubes are covered and sauce reaches the bottom of the dish.

7. Cover baking dish with aluminum foil and place in preheated oven. Bake for 25 minutes covered, then remove foil and bake an additional 10 minutes until sauce is bubbling at edges and surface is lightly golden.

8. Remove from oven and allow to rest for 5 minutes. Garnish with fresh basil if desired, then serve directly from the baking dish.

Substitutions

• Replace ricotta with an equal amount of mascarpone cheese for a creamier, richer filling
• Substitute fresh spinach with 180 g (6 oz) thawed frozen spinach, squeezed dry
• Use cashew cream (150 ml blended cashews plus 100 ml water) in place of ricotta for a dairy-free version
• Replace Parmigiano-Reggiano with grated Pecorino Romano for a sharper, more assertive flavor

Tips

• To prevent filling from leaking during cooking, ensure manicotti tubes are completely cooled and dry before filling, and do not overfill each tube
• If you cannot find manicotti tubes, substitute with cannelloni or roll the filling in cooked lasagna sheets and arrange seam-side down in the sauce
• The dish can be assembled up to 24 hours in advance, covered and refrigerated, then baked directly from cold (add 5-10 minutes to cooking time)
• For a deeper tomato flavor, use San Marzano tomatoes and add 5 ml (1 teaspoon) balsamic vinegar to the sauce

Manicotti represents the comfort food tradition of southern Italian cooking, where simple, high-quality ingredients are combined in baked pasta dishes meant for family gatherings. The name derives from the word 'maniche,' meaning sleeves, referencing the tube shape that holds the filling.

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