Four Cheese Baked Manicotti
Apr 14, 2024 1:23:53 GMT -5
Post by ExquisiteGerbil on Apr 14, 2024 1:23:53 GMT -5
Four Cheese Baked Manicotti
PREP:
30minutes mins
COOK:
30minutes mins
TOTAL:
1hour hr
SERVINGS: 4
▢3 cups tomato sauce
▢1/2 pound manicotti pasta 'al dente'
▢1 pound ricotta
▢1 pound mozzarella shredded
▢1/2 cup Parmigiano Reggiano grated
▢1/2 cup Pecorino Romano grated
▢2 large eggs
▢1/2 cup fresh parsley minced
▢1/2 teaspoon black pepper
▢kosher salt to taste
Instructions
Boil manicotti to very al dente, drain, and set aside to cool on a wire rack.
Mix the ricotta, 2/3 of the mozzarella, the grated Parmigiano and Pecorino, and the minced parsley. Taste test and adjust salt and pepper levels. When satisfied, add 2 eggs and mix until smooth.
Place the ricotta mixture into a plastic bag. With a scissor, remove just enough of the bag's corner and gently squeeze to fill the manicotti tubes.
Add a thick layer of sauce to a baking pan and place the stuffed manicotti into the pan without stacking. Layer more sauce on top of the manicotti and sprinkle with the remaining shredded mozzarella.
Bake at 400f for 20-30 minutes or until the cheese is bubbly and lightly golden. Enjoy!
Notes
Adjust salt and pepper to taste before adding the egg. The pecorino is very salty so adjust accordingly.
Any remaining ricotta can be saved for up to 2 days or used for another baked pasta recipe.
Cook the pasta until very al dente. Let cool to the touch before filling.
If holding the manicotti and stuffing it at the same time proves difficult you can place the tube in a long shot glass to keep it upright while filling.
Alternatively cut a slit vertically down the tube, place the filling in, roll back up, and place the slit side face down. Nobody will know the difference!
PREP:
30minutes mins
COOK:
30minutes mins
TOTAL:
1hour hr
SERVINGS: 4
▢3 cups tomato sauce
▢1/2 pound manicotti pasta 'al dente'
▢1 pound ricotta
▢1 pound mozzarella shredded
▢1/2 cup Parmigiano Reggiano grated
▢1/2 cup Pecorino Romano grated
▢2 large eggs
▢1/2 cup fresh parsley minced
▢1/2 teaspoon black pepper
▢kosher salt to taste
Instructions
Boil manicotti to very al dente, drain, and set aside to cool on a wire rack.
Mix the ricotta, 2/3 of the mozzarella, the grated Parmigiano and Pecorino, and the minced parsley. Taste test and adjust salt and pepper levels. When satisfied, add 2 eggs and mix until smooth.
Place the ricotta mixture into a plastic bag. With a scissor, remove just enough of the bag's corner and gently squeeze to fill the manicotti tubes.
Add a thick layer of sauce to a baking pan and place the stuffed manicotti into the pan without stacking. Layer more sauce on top of the manicotti and sprinkle with the remaining shredded mozzarella.
Bake at 400f for 20-30 minutes or until the cheese is bubbly and lightly golden. Enjoy!
Notes
Adjust salt and pepper to taste before adding the egg. The pecorino is very salty so adjust accordingly.
Any remaining ricotta can be saved for up to 2 days or used for another baked pasta recipe.
Cook the pasta until very al dente. Let cool to the touch before filling.
If holding the manicotti and stuffing it at the same time proves difficult you can place the tube in a long shot glass to keep it upright while filling.
Alternatively cut a slit vertically down the tube, place the filling in, roll back up, and place the slit side face down. Nobody will know the difference!