Baked Manicotti

See the RecipeVirginie 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.

Baked Manicotti
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
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 12 tsp. kosher salt
  • 12 tsp. freshly ground black pepper
  • 1 tsp. freshly ground nutmeg
  • 2 eggs, beaten

Instructions

  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.