Italian Style Stuffed Manicotti

With its bubbling cheese and tender pasta, this classic manicotti recipe always brings a taste of Italy to my family table. Each pasta tube is filled with creamy ricotta, mozzarella, and a touch of Parmesan, all nestled in rich marinara sauce. It is a timeless comfort meal that feels special enough for a Sunday, yet simple enough to make any night of the week.

Manicotti was one of the first Italian dishes I tackled from scratch. My family could not believe it was homemade and we now request it for birthdays and gatherings because it feels like such a treat.

Ingredients

• Manicotti pasta tubes: ensure a sturdy vessel that holds up well to stuffing and baking. Look for tubes without cracks for best results
• Ricotta cheese: creates a rich smooth filling. Try to choose whole milk ricotta for creaminess
• Mozzarella cheese: adds that stretchy melty goodness. Use freshly shredded mozzarella for better melt
• Parmesan cheese: brings a salty depth and classic Italian character. Grate it fresh if possible for flavor
• Spaghetti sauce: coats everything in tangy tomato flavor. Choose a reputable jarred brand or homemade for a personal touch
• Eggs: bind the filling with a soft custard texture. Use large fresh eggs for best taste
• Dried parsley: offers a pop of color and freshness. Rub it between your fingers before adding to release aroma
• Salt: enhances all the flavors and balances out the cheeses. Taste your filling before stuffing to adjust

Step-by-Step Instructions

Prepare the Cheese Filling:

Mix ricotta mozzarella Parmesan eggs and parsley in a bowl until smooth and well blended. Add salt to taste. Make sure there are no lumps for perfect stuffing

Boil and Cool the Pasta:

Gently cook manicotti tubes in salted boiling water until just tender yet still holding shape. This usually takes about 6 to 8 minutes. Drain and rinse them with cool water to stop cooking and make them easy to handle

Stuff the Pasta Tubes:

Hold a tube upright and spoon cheese mixture into each one making sure to fill end to end. Use a piping bag if you have one for less mess and more even filling

Assemble the Baking Dish:

Ladle some spaghetti sauce on the bottom of a casserole dish to prevent sticking. Lay the filled manicotti in a single layer so they do not overlap or break

Add Remaining Sauce and Bake:

Spread the rest of the sauce over the stuffed manicotti making sure each tube is well covered. Cover dish tightly with foil to keep moisture in and bake in a preheated oven at 350 degrees Fahrenheit. After 45 minutes uncover and bake 10 minutes more for lightly golden cheese

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Ricotta is my favorite part of this dish for its creamy mild flavor. I love letting my younger kids help fill the tubes and seeing their faces when the first cheesy piece is sliced out of the pan

Storage Tips

Let the manicotti cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to four days. If freezing wrap the entire dish tightly in foil then plastic wrap and label with the date. To reheat bake covered until warmed through or microwave individual portions

Ingredient Substitutions

Cottage cheese can step in for ricotta if you are in a pinch. For a different cheese profile blend in provolone or fontina. If you prefer meat stir in crumbled cooked Italian sausage to the filling

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Serving Suggestions

Serve manicotti hot with crusty garlic bread and a simple green salad. A sprinkle of fresh basil or chopped parsley over the top adds color. For a more festive meal pair with a glass of red wine and roasted vegetables

Cultural and Historical Context

Manicotti is Italian for little sleeves which describes these pasta tubes perfectly. Traditionally manicotti is stuffed with cheese or ground meats and was a classic Sunday dish for Italian-American families seeking a taste of home. Its roots echo recipes dating back centuries when filling pasta shells was an inventive way to stretch ingredients and feed a crowd

Recipe FAQs

→ Can I use store-bought pasta tubes?

Yes, pre-made manicotti tubes work well. Simply cook them until al dente before filling.

→ What cheese can I substitute for ricotta?

Cottage cheese makes a good substitute. For a richer flavor, try mascarpone or a blend.

→ How do I prevent manicotti from tearing when stuffing?

Let the pasta cool slightly and use a piping bag or small spoon to gently fill each tube.

→ Can I assemble the dish ahead of time?

Yes. You can prep everything, refrigerate covered, and bake just before serving.

→ What sides pair well with manicotti?

Fresh green salads, garlic bread, or roasted vegetables complement this dish nicely.

→ Is it possible to freeze manicotti?

Yes, assemble but do not bake. Cover and freeze. Thaw and bake when ready to serve.