Manicotti Recipe

Manicotti shells: Tubular pasta used to hold the cheese filling

Ricotta cheese: A creamy cheese that forms the base of the filling

Mozzarella cheese: Shredded cheese that adds a melty texture

Parmesan cheese: Grated cheese that adds a sharp, nutty flavor

Egg: Helps bind the filling together

Marinara sauce: Tomato-based sauce that coats the pasta

Salt: Enhances the overall flavor

Black pepper: Adds a hint of spice

Fresh parsley: Chopped herb that adds freshness and color

When stuffing the manicotti shells, use a piping bag or a resealable plastic bag with the corner snipped off. This makes it easier to fill the shells evenly without breaking them. Additionally, ensure the ricotta mixture is smooth and well-mixed to avoid clumps, which can make stuffing more difficult.

• manicotti shells - Substitute with cannelloni tubes: Cannelloni tubes are similar in shape and size, making them a suitable replacement for manicotti shells.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended to achieve a smoother consistency, making it a good alternative to ricotta cheese.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone cheese melts well and has a similar flavor profile, making it a suitable replacement for shredded mozzarella cheese.

• grated parmesan cheese - Substitute with pecorino romano cheese: Pecorino Romano has a similar salty and tangy flavor, making it a good substitute for grated parmesan cheese.

• large beaten egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 3 tablespoons water can act as a binding agent similar to a beaten egg.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar base of tomatoes and herbs, making it a suitable alternative to marinara sauce.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor to regular salt.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, making it a good substitute for black pepper.

• chopped fresh parsley - Substitute with chopped fresh basil: Fresh basil provides a similar freshness and aromatic quality, making it a suitable replacement for chopped fresh parsley.

• To store leftover manicotti, first allow it to cool completely. This prevents condensation, which can make the pasta soggy.
• Transfer the cooled manicotti to an airtight container. If stacking layers, place a sheet of parchment paper between them to avoid sticking.
• Refrigerate the manicotti for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short bursts to avoid overcooking.
• For freezing, prepare the manicotti as per the recipe but stop before baking. Allow the stuffed shells to cool completely.
• Arrange the stuffed manicotti shells on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the manicotti shells to a freezer-safe container or bag. Label with the date and contents.
• To freeze with sauce, layer the manicotti in a freezer-safe baking dish, cover with marinara sauce, and sprinkle with mozzarella cheese. Wrap tightly with plastic wrap and then aluminum foil.
• Freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight. Bake at 350°F (175°C) for 40-50 minutes, or until the cheese is melted and bubbly.
• For individual servings, freeze the manicotti in single-portion containers. This makes it easy to reheat just the amount you need.
• Always check for freezer burn or off smells before reheating frozen manicotti. If in doubt, it's best to discard.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover manicotti in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Bake for 20-25 minutes or until heated through. If you like a crispy top, remove the foil for the last 5 minutes.

• Microwave Method:

  1. Place a portion of manicotti on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.
  4. If not hot enough, continue to heat in 30-second intervals until warmed through.

• Stovetop Method:

  1. Place the manicotti in a skillet or pan.
  2. Add a splash of water or extra marinara sauce to the pan to create steam.
  3. Cover with a lid and heat on medium-low for about 10 minutes, stirring occasionally to prevent sticking.
  4. Check to ensure it is heated through before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the manicotti in the air fryer basket, ensuring they are not overcrowded.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. If needed, add a bit of cheese on top for the last 2 minutes for a melty finish.

• Oven: Used to bake the manicotti at the specified temperature until the cheese is melted and bubbly.

• Large pot: Necessary for boiling water to cook the manicotti shells according to the package instructions.

• Colander: Used to drain the cooked manicotti shells after boiling.

• Mixing bowl: Essential for combining the ricotta cheese, mozzarella cheese, parmesan cheese, beaten egg, salt, pepper, and parsley.

• Wooden spoon: Useful for mixing the cheese filling ingredients together.

• Baking dish: The vessel in which the stuffed manicotti shells are placed and baked with marinara sauce and cheese.

• Measuring cups: Needed to measure out the ricotta cheese, mozzarella cheese, parmesan cheese, and marinara sauce accurately.

• Measuring spoons: Used to measure the salt, pepper, and chopped fresh parsley.

• Spatula: Helpful for spreading the marinara sauce on the bottom of the baking dish and over the stuffed shells.

• Knife: Used to chop the fresh parsley.

• Cutting board: Provides a surface for chopping the parsley.

• Whisk: Used to beat the egg before adding it to the cheese mixture.

• Tongs: Handy for handling the manicotti shells without breaking them.

• Aluminum foil: Can be used to cover the baking dish if the cheese starts to brown too quickly in the oven.

Prepare the filling in advance: Mix the ricotta cheese, mozzarella cheese, parmesan cheese, egg, salt, pepper, and parsley ahead of time and store in the fridge.

Use store-bought marinara: Opt for a quality marinara sauce to save time on making your own.

Pre-cook the shells: Cook the manicotti shells the night before and store them in an airtight container.

Assemble in batches: Stuff and arrange the manicotti shells in the baking dish in batches to streamline the process.

Double the recipe: Make a double batch and freeze half for a quick meal later.