Manicotti Recipe

Make the dough

On a clean work surface, pile flours and make a well in the center. Crack the eggs and yolk into the well, add olive oil, water and salt. Using a fork, beat the eggs gradually incorporating flour from the edges until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic; if dough is too dry add up to 1 tablespoon water, if too sticky dust with a little flour.

Rest the dough

Form dough into a ball, brush lightly with olive oil, wrap tightly in plastic wrap and let rest at room temperature for 30 minutes to relax the gluten.

Roll and shape pasta

Divide dough into 2 pieces. Working with one piece at a time, flatten and run through a pasta machine from thickest setting down to second-thinnest (or roll with a rolling pin) until you have sheets about 1.5–2 mm thick. Dust with semolina or cornmeal to prevent sticking. Cut sheets into rectangles approximately 4 x 6 inches (10 x 15 cm). If you prefer tubes, you can wrap sheets around greased manicotti tubes; alternatively, boil flat sheets briefly (10–20 seconds) to soften for easier rolling.

Optional par-cook

If not using pasta tubes, bring a large pot of salted water to a boil and blanch each rectangle for 10–20 seconds until pliable. Transfer to an ice bath to stop cooking and drain on a towel. Pat dry before filling.

Prepare filling

In a large bowl combine ricotta, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped parsley, salt, pepper and nutmeg. Stir until evenly combined. Taste and adjust seasoning. The mixture should be thick but pipeable; if too stiff, fold in 1–2 tablespoons of marinara.

Fill shells or sheets

Transfer filling to a piping bag fitted with a plain large tip (or a zip-top bag with a corner snipped). If using pasta tubes, hold a tube upright and pipe filling into each tube until nearly full. If using sheets, place ~3 tablespoons filling near one short edge of a rectangle and roll tightly to enclose filling, seam-side down. Repeat until all filling and pasta are used, keeping filled pieces covered with a damp towel to prevent drying.

Prepare baking dish

Preheat oven to 375°F (190°C). Spread 1 cup of marinara evenly on the bottom of a 9x13-inch (or similar) baking dish. Drizzle with 1 tablespoon olive oil and sprinkle a pinch of salt over the sauce.

Arrange manicotti

Place filled tubes or rolled sheets seam-side down in the dish in a single layer. Pour remaining marinara evenly over the assembled manicotti, spooning some sauce into gaps. Sprinkle the remaining shredded mozzarella and grated Parmesan evenly over the top.

Bake

Cover the dish loosely with foil (to prevent cheese sticking to foil) and bake for 20 minutes. Remove foil and bake an additional 10–12 minutes until cheese is melted and bubbling and edges are slightly golden.

Rest and garnish

Let baked manicotti rest 5–8 minutes before serving to allow filling to set. Garnish with torn basil leaves if using. Serve warm.