Manicotti Recipe

Manicotti shells: Tubular pasta used 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.

Parmesan cheese: Grated cheese that provides a sharp, nutty flavor.

Egg: Helps bind the cheese mixture together.

Marinara sauce: Tomato-based sauce used to coat the pasta and add moisture.

Salt: Enhances the overall flavor of the dish.

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

Parsley: Fresh herb that adds a pop of color and freshness.

When filling the manicotti shells, use a piping bag or a resealable plastic bag with the corner snipped off. This makes it easier to evenly distribute the cheese mixture without breaking the delicate pasta.

• manicotti shells - Substitute with cannelloni tubes: Cannelloni tubes are similar in shape and size to manicotti shells and can be stuffed in the same manner.

• manicotti shells - Substitute with lasagna noodles: Cook lasagna noodles and roll them around the filling for a similar effect.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended for a smoother consistency.

• ricotta cheese - Substitute with cream cheese: Cream cheese provides a rich, creamy texture that works well in stuffed pasta dishes.

• mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a similar mild flavor to mozzarella.

• mozzarella cheese - Substitute with fontina cheese: Fontina is a good melting cheese with a slightly nutty flavor.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar hard texture and a sharp, salty flavor.

• parmesan cheese - Substitute with asiago cheese: Asiago can be grated and has a similar flavor profile to parmesan.

• large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for binding.

• large egg - Substitute with silken tofu: Use ¼ cup of blended silken tofu to replace one egg, which helps with binding and adds creaminess.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar base and flavor profile to marinara.

• marinara sauce - Substitute with pesto sauce: Pesto offers a different but complementary flavor, especially if you enjoy basil.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor with an umami boost.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, often used in lighter-colored dishes.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor profile, so use sparingly.

• fresh parsley - Substitute with dried parsley: Use 1 teaspoon of dried parsley for every tablespoon of fresh parsley.

• fresh parsley - Substitute with fresh basil: Fresh basil provides a different but complementary flavor, adding a fresh, aromatic touch.

• Allow the manicotti to cool completely before storing. This prevents condensation, which can make the dish soggy.
• For short-term storage, transfer the manicotti to an airtight container. Refrigerate for up to 3-4 days.
• If you plan to freeze your manicotti, first place the filled and sauced shells on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the manicotti to a freezer-safe container or heavy-duty freezer bag. Label with the date and contents.
• For best quality, consume frozen manicotti within 2-3 months.
• To reheat refrigerated manicotti, preheat your oven to 350°F (175°C). Place the manicotti in an oven-safe dish, cover with foil, and bake for 20-25 minutes, or until heated through.
• To reheat frozen manicotti, preheat your oven to 350°F (175°C). Place the frozen manicotti in an oven-safe dish, cover with foil, and bake for 45-50 minutes. Remove the foil during the last 10 minutes to allow the cheese to become bubbly and golden.
• For a quicker reheating option, you can microwave individual portions. Place a serving of manicotti on a microwave-safe plate, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 3-5 minutes, or until heated through.

• Preheat your oven to 350°F (175°C). Place the manicotti in an oven-safe dish and cover it with aluminum foil. Bake for 20-25 minutes or until heated through. For a crispy top, remove the foil during the last 5 minutes of baking.
• For a quicker method, use the microwave. Place the manicotti on a microwave-safe plate and cover it with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
• If you have an air fryer, preheat it to 350°F (175°C). Place the manicotti in the basket and heat for 5-7 minutes, checking halfway through to ensure it's warming evenly.
• For stovetop reheating, place the manicotti in a skillet with a lid. Add a splash of water or marinara sauce to keep it moist. Cover and heat on low for 10-15 minutes, stirring occasionally to prevent sticking.
• To retain moisture and flavor, consider adding a bit of extra marinara sauce or a sprinkle of mozzarella cheese before reheating by any method.

• Oven: Used to bake the manicotti until bubbly and golden.

• Large pot: Used to cook the manicotti shells according to package instructions.

• Colander: Used to drain the manicotti shells after cooking.

• Mixing bowl: Used to combine the ricotta, mozzarella, parmesan, egg, salt, pepper, and parsley.

• Spoon: Used to mix the cheese filling and to fill each manicotti shell.

• Baking dish: Used to arrange the filled manicotti shells and bake them with marinara sauce and cheese.

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

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

• Knife: Used to chop the fresh parsley.

• Cutting board: Used as a surface to chop the parsley.

Prepare the filling: Mix the ricotta, mozzarella, parmesan, egg, salt, pepper, and parsley while the manicotti shells are cooking to save time.

Use a piping bag: Fill the manicotti shells quickly and neatly by using a piping bag or a resealable plastic bag with the corner snipped off.

Pre-shredded cheese: Opt for pre-shredded mozzarella to cut down on prep time.

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

Assemble ahead: Assemble the manicotti the night before and refrigerate. Just pop it in the oven when ready to bake.