Manicotti Recipe

Manicotti shells: Large pasta tubes that are perfect for stuffing with cheese mixtures.

Ricotta cheese: A creamy, mild cheese that forms the base of the filling.

Mozzarella cheese: Shredded cheese that adds a gooey, melty texture to the dish.

Parmesan cheese: Grated cheese that adds a sharp, salty flavor to the filling and topping.

Marinara sauce: A tomato-based sauce that coats the manicotti and adds rich flavor.

Olive oil: Used for sautéing the garlic and adding a touch of richness.

Garlic: Minced cloves that add a fragrant, savory note to the filling.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the filling.

Dried basil: Brings a touch of herbal aroma and flavor to the cheese mixture.

When stuffing the manicotti shells, use a piping bag or a resealable plastic bag with the corner cut off to make the process easier and less messy. This ensures that the cheese mixture is evenly distributed within the shells, resulting in a more consistent texture and flavor throughout the dish.

• manicotti shells - Substitute with large pasta shells: Large pasta shells can be stuffed similarly to manicotti and provide a similar texture and taste.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar creamy texture and can be blended to achieve a smoother consistency.

• mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a similar mild flavor profile.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar hard texture and a slightly saltier, tangier flavor.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar base of tomatoes and herbs, providing a comparable flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less intense.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder.

• dried basil - Substitute with dried oregano: Dried oregano has a similar herbaceous flavor and can be used in the same quantity.

• Allow the manicotti to cool completely before storing. This prevents condensation, which can make the pasta soggy.
• For short-term storage, place the manicotti in an airtight container and refrigerate. It will stay fresh for up to 3 days.
• If you plan to freeze the manicotti, first arrange the stuffed shells on a baking sheet lined with parchment paper. Freeze them individually for about 1-2 hours until they are firm.
• Once the manicotti shells are frozen, transfer them to a freezer-safe container or a resealable plastic bag. Label with the date to keep track of freshness.
• To reheat refrigerated manicotti, preheat your oven to 350°F (175°C). Place the manicotti in a baking dish, cover with foil, and bake for 20-25 minutes until heated through.
• For frozen manicotti, it’s best to thaw them in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated manicotti.
• If you’re in a hurry, you can bake the manicotti directly from frozen. Preheat the oven to 350°F (175°C), cover the dish with foil, and bake for 45-50 minutes. Remove the foil for the last 10 minutes to allow the cheese to become bubbly and golden.
• For an extra burst of flavor, sprinkle some fresh basil or parsley over the reheated manicotti before serving.

• Preheat your oven to 350°F (175°C). Place the leftover manicotti in an oven-safe dish. Cover with foil to prevent drying out. Bake for 20-25 minutes or until heated through.
• For a quicker method, use the microwave. Place the manicotti on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
• If you have an air fryer, preheat it to 350°F (175°C). Place the manicotti in the basket, ensuring they are not touching. Heat for 5-7 minutes, checking halfway through to avoid overcooking.
• For stovetop reheating, place the manicotti in a skillet with a lid. Add a splash of water or marinara sauce to create steam. Cover and heat on low for 10-15 minutes, turning occasionally to ensure even heating.

• Oven: Used to bake the manicotti at a consistent temperature of 350°F (175°C).

• Large pot: Necessary for boiling the manicotti shells according to package instructions.

• Colander: Utilized to drain the cooked manicotti shells after boiling.

• Mixing bowl: Used to combine the ricotta, mozzarella, parmesan, garlic, salt, pepper, and basil.

• Spoon: Handy for mixing the cheese filling and for stuffing the manicotti shells.

• Baking dish: Essential for arranging the stuffed manicotti shells and baking them in the oven.

• Foil: Used to cover the baking dish during the initial baking period to prevent the cheese from burning.

• Measuring cups: Necessary for accurately measuring the ricotta, mozzarella, and parmesan cheeses.

• Measuring spoons: Used to measure the olive oil, salt, pepper, and dried basil.

• Garlic press: Useful for mincing the garlic cloves efficiently.

• Knife: Needed for finely mincing the garlic if a garlic press is not available.

• Cutting board: Provides a safe surface for mincing the garlic cloves.

• Tongs: Helpful for handling the hot manicotti shells after boiling.

• Spatula: Useful for spreading the marinara sauce evenly in the baking dish.

Prepare the filling: Mix the ricotta, mozzarella, parmesan, garlic, salt, pepper, and basil while the manicotti shells are cooking.

Use pre-shredded cheese: Save time by using pre-shredded mozzarella and pre-grated parmesan.

Buy marinara sauce: Opt for a high-quality jarred marinara sauce instead of making it from scratch.

Stuffing shortcut: Use a piping bag or a plastic bag with the corner cut off to quickly stuff the manicotti shells.

One-pan method: Assemble the dish directly in the baking dish to minimize cleanup.