Manicotti Recipe

Manicotti shells: Pasta tubes specifically designed to be stuffed with 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 adds a sharp, savory flavor.

Egg: Helps bind the cheese mixture together.

Marinara sauce: Tomato-based sauce that coats the stuffed pasta.

Salt: Enhances the overall flavor of the dish.

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

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 filled in the same way.

• manicotti shells - Substitute with large pasta shells: Large pasta shells can also be stuffed and baked, providing a similar texture and flavor.

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

• ricotta cheese - Substitute with mascarpone cheese: Mascarpone is creamier and richer, offering a slightly different but delicious flavor.

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

• mozzarella cheese - Substitute with cheddar cheese: Cheddar provides a sharper taste and melts nicely, though it will alter the flavor profile slightly.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano is a hard cheese with a similar salty and nutty flavor.

• parmesan cheese - Substitute with asiago cheese: Asiago has a similar texture and flavor, making it a good alternative.

• 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 ingredients.

• large egg - Substitute with silken tofu: ¼ cup of blended silken tofu can replace one egg, providing a similar binding effect.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with added basil flavor.

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

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste.

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

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

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

• Allow the manicotti to cool completely before storing. 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. Reheat in the oven at 350°F (175°C) until warmed through, about 20-25 minutes.
• For freezing, place the manicotti in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the manicotti to a freezer-safe container or a resealable plastic bag. Label with the date to keep track of freshness.
• Freeze for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat thawed manicotti in the oven at 350°F (175°C) for 25-30 minutes, or until heated through and bubbly.

• Preheat your oven to 350°F (175°C). Place the leftover manicotti in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for 20-25 minutes or until heated through.

• For a quicker method, use the microwave. Place the manicotti on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam. 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, ensuring they are not touching. Heat for 10-12 minutes, checking halfway through to ensure they are warming evenly.

• For stovetop reheating, place the manicotti in a skillet with a lid. Add a splash of water or marinara sauce to create steam. Cover and heat on low for 10-15 minutes, turning occasionally to ensure even heating.

• To reheat using a steamer, place the manicotti in a heatproof dish that fits inside your steamer basket. Steam for 10-15 minutes or until heated through. This method helps retain moisture and prevents drying out.

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

• Large pot: Needed to cook the manicotti shells according to package directions.

• Colander: Used to drain the cooked manicotti shells.

• Mixing bowl: For combining the ricotta, mozzarella, parmesan, egg, salt, and pepper.

• Spoon: Useful for mixing the cheese filling.

• Baking dish: Where the filled manicotti shells will be placed and baked.

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

• Measuring spoons: To measure the salt and pepper.

• Spatula: Helpful for spreading the marinara sauce over the filled shells.

• Aluminum foil: Optional, to cover the baking dish if you want to prevent the cheese from browning too quickly.

Prepare the filling: Mix the ricotta, mozzarella, parmesan, egg, salt, and pepper 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 cut off.

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

One-pan method: Assemble the dish directly in the baking dish to minimize cleanup.

Batch cooking: Double the recipe and freeze half for a quick meal later.