Manicotti Recipe

Name: Tony's Italian Restaurant & Pizzerias Manicotti Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 3 count large manicotti tubes; 1.5 cups marinara sauce; 1 cups shredded part-skim mozzarella; 0.25 cups grated Parmesan; 3 count fresh basil leaves (for garnish); 1 cups whole-milk ricotta cheese; 0.25 cups shredded mozzarella (for filling); 0.25 cups grated Parmesan (for filling); 1 count large egg; 1 tbs fresh parsley, finely chopped; 1 tsp garlic, minced; 0.5 tsp Italian seasoning; 0.5 tsp salt; 0.25 tsp black pepper; 6 cups water (for boiling); 1 tsp salt (for boiling water); 1 tsp olive oil (to prevent sticking, optional)

Inspired by Tony's Italian Restaurant & Pizzeria

Time45m

Serves1

Three large pasta tubes filled with a blend of seasoned ricotta and parmesan cheeses. Topped with marinara sauce and mozzarella cheese.

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Ingredients

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Pasta & Assembly

3 count large manicotti tubes

1 1/2 cups marinara sauce

1 cups shredded part-skim mozzarella

1/4 cups grated Parmesan

3 count fresh basil leaves (for garnish)

Cheese Filling

1 cups whole-milk ricotta cheese

1/4 cups shredded mozzarella (for filling)

1/4 cups grated Parmesan (for filling)

1 count large egg

1 tbs fresh parsley, finely chopped

1 tsp Garlic, minced

1/2 tsp Italian seasoning

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Optional - For Pasta Prep

6 cups water (for boiling)

1 tsp salt (for boiling water)

1 tsp olive oil (to prevent sticking, optional)

Method

Cheese Filling

Combine filling ingredients

In a medium bowl, combine 1 cup ricotta, 1/4 cup shredded mozzarella, 1/4 cup grated Parmesan, 1 large egg, 1 tablespoon chopped parsley, 1 teaspoon minced garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until evenly combined and slightly fluffy.

Taste a small amount of the mixture and adjust salt or seasoning as desired. Set filling aside while you prepare the pasta and sauce.

Pasta & Assembly

Preheat oven and prepare baking dish

Preheat oven to 375°F (190°C). Lightly coat a 9x6-inch baking dish (or similar) with a thin layer of marinara or cooking spray to prevent sticking.

Cook manicotti tubes (if using dried)

Bring 6 cups water and 1 teaspoon salt to a rolling boil in a large pot. Add 3 large manicotti tubes and cook for 5 to 7 minutes until just pliable but still slightly firm (al dente). Stir gently to prevent sticking and add 1 teaspoon olive oil if desired. Drain carefully and transfer tubes to a lightly oiled tray or sheet to cool slightly so they are safe to handle.

Fill the tubes

Fit a piping bag or a zip-top bag with the tip cut off, or use a small spoon. Spoon the cheese filling into the bag and pipe or spoon the mixture into each manicotti tube, filling it nearly to the ends but without overstuffing (leave a little room so filling doesn't push out during baking). You should evenly fill all 3 tubes.

Assemble in dish

Spread 1/2 cup of marinara sauce over the bottom of the prepared baking dish to prevent sticking. Arrange the filled manicotti tubes in a single layer in the dish. Spoon the remaining 1 cup marinara evenly over the top of the tubes, covering them. Sprinkle the 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the sauced tubes.

Bake

Cover the baking dish loosely with aluminum foil and bake in the preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake an additional 8 to 10 minutes, until the cheese on top is melted and bubbly and begins to turn golden.

Rest and garnish

Remove from oven and let rest for 5 minutes to set. Garnish with fresh basil leaves (3 leaves, torn or left whole) and an additional sprinkle of Parmesan if desired. Serve hot.