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Baked manicotti with cheese filling recipe

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Adjust Servings:
2 tablespoons extra-virgin Olive Oil
3 Garlic cloves, minced
½ teaspoon Red Pepper Flakes (optional)
2 (28-ounce) cans crushed Tomatoes
2 tablespoons chopped fresh Basil
Salt and pepper
1½ pounds (3 cups) whole-milk or part-skim Ricotta Cheese
8 ounces whole-milk Mozzarella Cheese , shredded (2 cups)
4 ounces Parmesan Cheese , grated (2 cups)
2 large Egg , lightly beaten
2 tablespoons minced fresh Parsley
2 tablespoons chopped fresh Basil
¾ teaspoon Salt
½ teaspoon Black Pepper
16 no-boil Lasagna Noodles

Baked manicotti with cheese filling recipe

  • 1 hour 40 minutes
  • Serves 8
  • Medium


  • Sauce

  • Manicotti



Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious chore, and the ricotta filling can be uninspired and watery. We wanted a simpler, better recipe that had all of the comforting, cheesy flavor but none of the fuss. We did away with the slippery pasta tubes and instead spread the filling onto no-boil lasagna noodles that we had briefly soaked in hot water to make them pliable enough to roll up easily. After baking the manicotti, we broiled the dish for a few minutes to give it a nicely bronzed crown. Note that some no-boil lasagna noodle packages contain only 12 noodles; this recipe requires 16 noodles.



For the Sauce

Cook oil, garlic, and pepper flakes, if using, in large saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes, bring to simmer, and cook until thickened slightly, about 15 minutes. Off heat, stir in basil and season with salt and pepper to taste.


For the Manicoti

Combine ricotta, mozzarella, 1 cup Parmesan, eggs, parsley, basil, salt, and pepper in bowl.


Pour 1 inch of boiling water into 13 by 9-inch broiler-safe baking dish. Slip noodles into water, 1 at a time. Let noodles soak, separating them with tip of knife to prevent sticking, until pliable, about 5 minutes. Remove noodles from water and place in single layer on clean dish towels. Discard water and dry baking dish.


Adjust oven rack to middle position and heat oven to 400 degrees. Spread 1½ cups sauce over bottom of now-empty dish. Working with several noodles at a time, spread ¼ cup ricotta mixture evenly over bottom three-quarters of each noodle. Roll noodles up around filling, then arrange seam side down in dish. Spread remaining sauce over manicotti.


Sprinkle manicotti with remaining 1 cup Parmesan, cover dish tightly with greased aluminum foil, place on foil-lined rimmed baking sheet, and bake until bubbling, about 40 minutes. Remove baking dish from oven. Adjust oven rack 6 inches from broiler element and heat broiler. Uncover dish and broil until Parmesan is spotty brown, 4 to 6 minutes. Let casserole cool for 10 minutes before serving.


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