Manicotti Recipe

Manicotti shells: Large pasta tubes that are perfect for stuffing with cheese and other fillings.

Ricotta cheese: A creamy, mild cheese that forms the base of the filling.

Mozzarella cheese: Shredded cheese that adds a gooey, melty texture to the dish.

Parmesan cheese: Grated cheese that adds a sharp, nutty flavor to the filling.

Egg: Helps bind the cheese mixture together.

Marinara sauce: A tomato-based sauce that complements the cheesy filling.

Salt: Enhances the flavors of the dish.

Black pepper: Adds a hint of spice to the filling.

Fresh basil: Chopped herb that adds a fresh, aromatic flavor.

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.

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

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar creamy texture and mild flavor, making it a good alternative to ricotta cheese.

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

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar hard texture and salty flavor, making it a good alternative to Parmesan cheese.

• large 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 an egg.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar tomato base and flavor profile, making it a suitable replacement for marinara sauce.

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

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

• fresh basil - Substitute with dried basil: Dried basil can be used in place of fresh basil, though you should use less since dried herbs are more concentrated in flavor.

• Allow the manicotti to cool completely after baking. This prevents condensation, which can make the dish soggy.
• Transfer the manicotti to an airtight container. If you don't have one large enough, use a baking dish covered tightly with plastic wrap or aluminum foil.
• Store in the refrigerator for up to 3-4 days. This keeps the cheese filling fresh and the pasta from drying out.
• For freezing, place the cooled manicotti on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours. This prevents the shells from sticking together.
• Once frozen, transfer the manicotti to a freezer-safe container or heavy-duty freezer bags. Label with the date to keep track of freshness.
• When ready to reheat, thaw the manicotti in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Preheat your oven to 350°F (175°C). Place the thawed manicotti in a baking dish, cover with additional marinara sauce if desired, and bake for 20-25 minutes until heated through.
• For a quicker option, you can microwave individual portions. Place the manicotti on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes, checking frequently.

• Preheat your oven to 350°F (175°C). Place the manicotti in an oven-safe dish, cover with aluminum foil to retain moisture, and bake for 20-25 minutes until heated through.
• For a quicker method, use the microwave. Place the manicotti on a microwave-safe plate, cover with a damp paper towel to prevent drying out, and heat on medium power for 2-3 minutes. Check and continue heating in 30-second intervals until hot.
• If you prefer a stovetop method, place the manicotti in a skillet with a splash of marinara sauce. Cover and heat over medium-low heat for about 10 minutes, turning occasionally to ensure even heating.
• For an air fryer, preheat to 350°F (175°C). Place the manicotti in the basket, ensuring they are not touching, and heat for 5-7 minutes until warmed through and slightly crispy on the edges.

• Oven: Used to bake the manicotti at a consistent temperature of 350°F (175°C).

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

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

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

• Spoon: Useful for mixing the cheese filling and for stuffing the manicotti shells.

• Baking dish: Holds the stuffed manicotti shells and marinara sauce while baking.

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

• Measuring spoons: Used to measure the salt, pepper, and basil.

• Knife: Handy for chopping the fresh basil.

• Cutting board: Provides a surface for chopping the fresh basil.

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

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

Prepare the filling ahead: Mix the ricotta, mozzarella, parmesan, egg, salt, pepper, and basil the night before to save time.

Use pre-cooked shells: Purchase pre-cooked manicotti shells to skip the boiling step.

Ready-made marinara: Opt for a high-quality store-bought marinara sauce to cut down on preparation time.

Assembly line method: Set up an assembly line to quickly stuff and arrange the manicotti shells in the baking dish.

Shred cheese in bulk: Shred extra mozzarella cheese and store it in the fridge for future recipes.