Baked Manicotti

Name: Baked Manicotti
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 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

Serves
serves 6

VIRGINIE BLACHERE

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.

Ingredients

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

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Instructions

Step 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.

Step 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.

Step 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.

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.
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.
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.