Recipes › Pasta › Manicotti With Cheese Recipe

Manicotti With Cheese Recipe

Recipe by Pedro M. A. Neves

Manicotti with cheese is a classic Italian-American comfort dish featuring tender pasta tubes stuffed with a rich blend of ricotta, mozzarella, and Parmesan cheese, then baked in marinara sauce until bubbly and golden. This elegant yet simple main course showcases the Italian tradition of combining pasta with cheese and tomato, creating layers of creamy and savory flavors that satisfy any appetite.

Ingredients

• 250g (8 oz) manicotti pasta tubes, uncooked
• 500g (17.6 oz) whole milk ricotta cheese
• 200g (7 oz) whole milk mozzarella cheese, finely shredded
• 75g (2.6 oz) Parmigiano-Reggiano cheese, finely grated
• 1 large egg
• 30ml (2 tbsp) fresh Italian parsley, finely chopped
• 750ml (25 oz) marinara sauce (store-bought or homemade)
• 2.5ml (½ tsp) salt
• 1.25ml (¼ tsp) ground black pepper
• 1.25ml (¼ tsp) nutmeg, grated
• 15ml (1 tbsp) olive oil for the baking dish

Instructions

1. Preheat the oven to 190°C (375°F). Coat a 23 x 33 cm (9 x 13 inch) baking dish with olive oil, then spread a thin layer of marinara sauce on the bottom.

2. Bring a large pot of salted water to a boil and cook the manicotti pasta for 1 minute less than the package instructions until al dente but still firm enough to handle. Drain carefully and lay the tubes on a clean kitchen towel to cool slightly.

3. In a large mixing bowl, combine the ricotta, mozzarella, Parmigiano-Reggiano, egg, parsley, salt, pepper, and nutmeg. Stir until well blended and uniform.

4. Transfer the cheese mixture to a pastry bag fitted with a large round tip, or use a small spoon to carefully fill each manicotti tube from both ends, pushing the filling toward the center until full but not overstuffed.

5. Arrange the filled manicotti tubes in a single layer in the prepared baking dish, seam-side up. Pour the remaining marinara sauce evenly over the manicotti tubes, ensuring all are covered.

6. Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil, then continue baking for 8-10 minutes until the sauce bubbles at the edges and the top is lightly browned.

7. Allow the manicotti to rest for 5 minutes before serving. Garnish with additional fresh parsley and grated Parmesan if desired.

Substitutions

• Replace ricotta with an equal amount of mascarpone for a creamier, slightly richer filling.
• Use part-skim mozzarella and ricotta to reduce fat content while maintaining flavor.
• Substitute half the Parmigiano-Reggiano with aged Pecorino Romano for a sharper, more assertive cheese flavor.
• For a dairy-free version, use cashew ricotta (soaked cashews blended with water, lemon, and salt) and dairy-free mozzarella alternative.

Tips

• Do not overcook the pasta tubes during the initial boil; they should remain slightly firm since they will continue to soften during baking.
• Use a pastry bag to fill the manicotti tubes for cleaner, more efficient filling with less waste and mess.
• For make-ahead convenience, assemble the dish up to 24 hours in advance, cover with plastic wrap, refrigerate, and bake directly from the cold state, adding 5-8 minutes to the covered baking time.
• Ensure the cheese filling reaches both ends of each tube for consistent flavor and texture in every bite.

Manicotti with cheese reflects Italian-American culinary innovation, as large pasta tubes stuffed with cheese filling became popular in Italian-American communities during the 20th century. While dried manicotti is distinctly North American, the technique of combining pasta with ricotta and baked cheese sauces has roots in traditional Italian lasagna and cannelloni preparations.

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