Manicotti Recipe

Manicotti shells: Tube-shaped pasta that is perfect for stuffing with delicious 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 filling.

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

Egg: Helps bind the cheese mixture together.

Dried basil: An herb that adds a sweet, aromatic flavor.

Dried oregano: An herb that adds a slightly bitter, earthy flavor.

Salt: Enhances the overall flavor of the dish.

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

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

When filling the manicotti shells, use a piping bag or a resealable plastic bag with the corner cut off. This makes it easier to evenly distribute the cheese mixture without breaking the delicate pasta. If you don't have a piping bag, you can also use a small spoon, but be gentle to avoid tearing the shells.

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

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

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

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

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to an egg.

• dried basil - Substitute with fresh basil: Fresh basil can be used in a larger quantity to provide a more vibrant flavor.

• dried oregano - Substitute with fresh oregano: Fresh oregano can be used in a larger quantity for a more aromatic and intense flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used to maintain the visual appeal of the dish.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar tomato base and can provide a slightly different but complementary flavor.

• Allow the manicotti to cool completely after baking. This prevents condensation from forming inside the storage container, which can make the pasta soggy.

• Transfer the cooled manicotti to an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.

• Store in the refrigerator for up to 3-4 days. For longer storage, freezing is recommended.

• To freeze, place the manicotti in a single layer 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, use frozen manicotti within 2-3 months.

• When ready to reheat, thaw the manicotti in the refrigerator overnight.

• To reheat, preheat the oven to 350°F (175°C). Place the manicotti in a baking dish, cover with foil, and bake for 20-25 minutes, or until heated through. If desired, remove the foil for the last 5 minutes to allow the cheese to melt and become bubbly.

• Alternatively, you can reheat individual portions in the microwave. Place a serving on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, or until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover manicotti in an oven-safe dish.
  3. Add a splash of marinara sauce or a bit of water to keep it moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for 20-25 minutes, or until heated through.
  6. Remove the foil for the last 5 minutes to let the cheese on top get bubbly and slightly golden.

• Microwave Method:

  1. Place the manicotti on a microwave-safe plate.
  2. Add a small amount of marinara sauce or water to keep it from drying out.
  3. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Heat on medium power for 2-3 minutes.
  5. Check the temperature and continue heating in 30-second intervals until hot.

• Stovetop Method:

  1. Place the manicotti in a skillet or sauté pan.
  2. Add a bit of marinara sauce or water to the pan.
  3. Cover with a lid and heat over medium-low heat.
  4. Cook for about 10-15 minutes, turning occasionally, until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the manicotti in the air fryer basket.
  3. Add a small amount of marinara sauce on top to keep it moist.
  4. Heat for 8-10 minutes, checking halfway through to ensure it doesn't dry out.

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

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

• Colander: Utilized to drain the cooked manicotti shells.

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

• Spoon: Helpful for mixing the cheese filling thoroughly.

• Baking dish: The vessel where the filled manicotti shells are placed and baked.

• Foil: Used to cover the baking dish during the initial baking period to prevent the top from burning.

• Measuring cups: Essential for measuring the ricotta cheese, mozzarella cheese, and marinara sauce accurately.

• Measuring spoons: Needed to measure the dried basil, dried oregano, salt, and black pepper.

• Spatula: Useful for spreading the marinara sauce on the bottom of the baking dish.

• Piping bag: Optional but can be used to fill the manicotti shells more easily with the cheese mixture.

• Knife: Handy for cutting open the packaging of the manicotti shells and cheese.

• Cutting board: Provides a surface to place ingredients while preparing.

• Timer: Important for keeping track of the baking time to ensure the manicotti is cooked perfectly.

Prepare the filling ahead: Mix the ricotta, mozzarella, parmesan, and spices the night before and store in the fridge.

Use a piping bag: Transfer the cheese mixture into a piping bag to fill the manicotti shells quickly and neatly.

Pre-cook the shells: Cook and drain the manicotti shells in advance, then store them in an airtight container.

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

Assemble in advance: Assemble the manicotti in the baking dish, cover, and refrigerate until ready to bake.