Feb 17, 2009

Baked Manicotti

A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice that complements the rich flavors of the dish.

Credit: Virginie Blachere

4 tbsp. unsalted butter
3 cups Angelo's Marinara Sauce
1 8-oz. box dried manicotti shells (about 14)
8 cloves garlic, finely chopped
4 cups whole-milk ricotta
1 cup grated parmesan
7 tbsp. chopped curly or flat-leaf parsley
1 1⁄2 tsp. kosher salt
1⁄2 tsp. freshly ground black pepper
1 tsp. freshly ground nutmeg
2 eggs, beaten

1. Grease a 9" x 13" baking pan with 1 tbsp. butter and spread 1⁄2 cup of the marinara sauce across the bottom of the pan. Set aside. Bring a 6-qt. pot of salted water to a boil over high heat. Add the manicotti and cook until just tender, about 8 minutes. Drain manicotti and rinse under cold water; set aside.

2. Heat oven to 450°. Heat remaining butter in a 12" skillet over medium heat. Add garlic and cook, stirring occasionally, until soft, about 5 minutes. Transfer garlic to a medium bowl along with the ricotta, 1⁄2 cup parmesan, 5 tbsp. chopped parsley, salt, pepper, nutmeg, and eggs and stir to combine.

3. Spoon some of the filling into both openings of each manicotti shell. (Alternatively, transfer the ricotta mixture to a 1-gallon resealable plastic bag, snip off a bottom corner of the bag, and pipe filling into pasta.) Repeat with remaining manicotti shells. Transfer stuffed manicotti to prepared baking dish, making 2 rows. Spread the remaining marinara sauce over the manicotti and sprinkle with remaining parmesan. Bake until hot and bubbly, about 20 minutes. Sprinkle with remaining parsley. Let sit for 5 minutes before serving.

SERVES 6

This article was first published in Saveur in Issue #118

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Ratings & Reviews (9)

by ljdanenberg on 2010-03-09

A little involved, but the end result was definitely worth the effort! My children, who are notoriously picky eaters, ate it up like candy. I might scale back on the garlic for my husband's delicate stomach, but I personally think the amount of garlic nicely balances the nutmeg. Doesn't need any added salt, with the ricotta and parmesan.

by olearysc on 2010-03-10

Delicious, my husband said it was better than anything you could get in a restaurant.

by CORNERSTOREGODDESS on 2010-12-27

Delicious, though it won't look nearly as saucy as the photo implies. If you desire a saucier version, make more of the sauce. A single recipe felt a bit skimpy. And as for using a ziplock bag as a pastry bag to fill the manicotti shells? Hahahahahaha. Nope. The filling is too thick, and not about to be squeezed into a shell. Your fingers will actually work best for that.

by CASA-GIARDINO on 2011-01-31

Way too much sauce. The sauce is from a jar. The pasta is not freshly made.
http://casa-giardino.blogspot.com/2010/12/fresh-made-manicotti-or-cannelloni.html

by RUSSWARREN1 on 2011-01-31

Casa needs to click on the Angelo's Marinara Sauce link to see that it's not from a jar. Don't post negative comments just to be a negative person.

by deepair3 on 2011-01-31

I make Manicotti at the Restaurant and at home all of the time.I use 2# ricotta, 1/2C Regianno Parm, 2 Eggs, 1/2 T Oregano, 1/4 C chopped Fresh Parsley for the filling. This is mixed by hand and then put into a large pastry bag with a "filling" tip. This will usually fill 2 packs of store bought Manicotti shells. I fill them dry and then freeze. The ones I use the night of, are placed in a bed of Marinara, i use my buddy, Hooper's Sauces. These sauces are from Virginia and are the freshest sauces I have ever used from a jar.The extra moisture and tomato juice in these sauces mean that you have no need to precook your shells.

by RBROWNLEE2 on 2011-02-01

A great, straightforward, vegetarian recipe. I ended up not needing as much filling--you could probably get away with about 2 1/2 cups ricotta and 4tbsp parsley.

by NEWMEXICOCHILEPRODUCTS.COM on 2011-10-17

Has anyone tried this recipe using a lower fat ricotta cheese? I love Manicotti but really do not want the extra fat.

Rand
www.newmexicochileproducts.com