Manicotti Recipe
Tubular pasta filled with ricotta cheese, served in a tomato cream sauce
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Ingredients
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Pasta
Filling
Sauce
Method
Pasta Preparation
- 1
Cook the Manicotti
Bring a large pot of salted water to a boil. Add the manicotti and cook for 8-10 minutes until al dente. Drain and set aside to cool.
Filling Preparation
- 2
Prepare the Filling
In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Sauce Preparation
- 3
Make the Sauce
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- 4
Add Tomatoes and Cream
Pour in the crushed tomatoes, heavy cream, dried basil, salt, and black pepper. Stir well and bring to a simmer. Allow to cook for about 10 minutes, stirring occasionally.
Assembly
- 5
Stuff the Manicotti
Using a spoon or piping bag, carefully stuff each manicotti with the ricotta filling until they are filled.
- 6
Bake the Manicotti
Spread a thin layer of the sauce on the bottom of a baking dish. Place the stuffed manicotti in the dish and cover with the remaining sauce. Sprinkle additional mozzarella and Parmesan cheese on top if desired.
- 7
Final Baking
Preheat the oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.