Manicotti
Manicotti, meaning “little sleeves” in Italian, is a type of pasta that originated in Italy. The dish evolved from ancient stuffed pasta traditions, such as cannelloni. Early forms of manicotti were handmade crepes or sheets of pasta filled with various ingredients like cheese, meat, or vegetables, then rolled up and baked in sauce.
The modern version, featuring tubular pasta filled with ricotta cheese and topped with tomato sauce and mozzarella, became popular in Italian-American cuisine during the 20th century. Its adaptation in the United States made it a staple in Italian-American households and restaurants.
Ingredients
For the Shells (optional, if making from scratch):
1 cup all-purpose flour1
1 cup milk
3 large eggs
Pinch of sea salt
(Alternatively, you can use store-bought manicotti shells.)
For the Filling:
2 cups ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
1 teaspoon sea salt
½ teaspoon black pepper
Optional: ¼ teaspoon ground nutmeg or 1 cup cooked spinach (chopped and drained)
For the Sauce:
3 cups marinara sauce (homemade or store-bought)
Optional: ½ teaspoon red pepper flakes for spice
Instructions
If making homemade crepes:
Whisk flour, milk, eggs, and sea salt until smooth. The batter should be thin.
Heat a small nonstick skillet or crepe pan over medium heat. Lightly grease with oil or butter.
Pour ¼ cup of batter into the pan, swirling to coat the bottom thinly. Cook for about 1 minute until set, then flip and cook for another 30 seconds. Repeat with remaining batter. Cool the crepes.
If using store-bought shells, cook according to package instructions and set aside.
In a large bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, sea salt, pepper, and any optional ingredients (like spinach or nutmeg).
Mix until smooth and creamy.
Assemble the Manicotti.
Preheat your oven to 375°F (190°C).
Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
Fill each shell or crepe with about 2-3 tablespoons of filling. Roll crepes or stuff shells gently, then place seam-side down in the baking dish.
Pour the remaining marinara sauce over the stuffed shells or crepes.
Sprinkle with additional mozzarella and Parmesan for a cheesy topping.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove foil and bake for an additional 10-15 minutes, until bubbly and golden.
Let the manicotti rest for 5 minutes before serving. Garnish with extra parsley or basil if desired.
Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pasta page.
Manicotti