I’ve always felt that a well-crafted manicotti can elevate an ordinary dinner into something truly special. Think about the rich, creamy ricotta harmonizing with tender spinach, or the savory depth of a meat-filled version. Each recipe has its own distinctive charm, like the seafood twist with shrimp and crab or a hearty mushroom and sausage filling. There’s a unique manicotti waiting to be discovered that might become your next beloved family tradition. Let’s explore these classic Italian manicotti recipes together and create delightful memories around the dinner table.
Traditional Ricotta and Spinach Manicotti
Manicotti, a classic Italian dish, is a comforting and delicious pasta meal that’s perfect for family dinners or special occasions. The traditional ricotta and spinach filling brings a delightful combination of creamy and earthy flavors that complement the pasta beautifully. This recipe focuses on creating a rich and savory filling, enveloped in tender pasta shells and topped with a generous layer of marinara sauce and melted cheese. The result is a harmonious blend of textures and flavors that’s bound to please everyone at the table.
To attain the perfect manicotti, it’s important to use fresh ingredients and take your time with each step. This recipe serves 4-6 people, making it ideal for a small gathering or a hearty family meal. By following these detailed instructions, you’ll be able to create a dish that not only tastes amazing but also looks impressive on the plate. Whether you’re a seasoned cook or a beginner in the kitchen, this traditional ricotta and spinach manicotti recipe will guide you through the process to guarantee a delicious outcome.
Ingredients for 4-6 Servings:
- 12 manicotti pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 3 cups marinara sauce
- 2 tablespoons olive oil
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Prepare the Pasta: Preheat your oven to 375°F (190°C). Cook the manicotti shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- Make the Filling: In a large bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, chopped spinach, minced garlic, nutmeg, salt, and pepper. Mix until well combined and smooth.
- Fill the Manicotti: Gently stuff each cooled manicotti shell with the ricotta and spinach mixture using a spoon or a piping bag. Be careful not to overfill or tear the pasta shells.
- Assemble the Dish: Spread 1 cup of marinara sauce over the bottom of a 9×13 inch baking dish. Arrange the filled manicotti shells in a single layer over the sauce. Pour the remaining marinara sauce evenly over the top of the manicotti. Sprinkle the remaining mozzarella cheese over the sauce.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Serve: Remove the manicotti from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired, and serve warm.
Extra Tips:
For the best results, use high-quality ricotta cheese and fresh spinach to enhance the flavor of the filling. If you prefer a slightly richer dish, consider adding cooked ground beef or sausage to the filling mixture.
When filling the shells, be gentle to prevent tearing. If a shell does tear, you can patch it with a little extra filling to seal it. Finally, feel free to experiment with different types of cheese for the topping to suit your taste preferences. Enjoy your homemade traditional ricotta and spinach manicotti!
Classic Meat-Filled Manicotti
Indulge in the rich flavors of Italy with this Classic Meat-Filled Manicotti recipe. This beloved Italian dish showcases tender pasta tubes filled with a savory mixture of seasoned ground beef, creamy ricotta cheese, and a blend of aromatic herbs. Topped with a generous layer of marinara sauce and melted mozzarella cheese, this hearty baked pasta dish is perfect for a cozy family dinner or a special gathering.
The key to a perfect manicotti is in its balance of textures and flavors. The meat filling is savory and rich, while the ricotta adds a creamy contrast, and the marinara sauce provides a tangy and slightly sweet finish. This recipe isn’t only delicious but also versatile, allowing you to customize the filling with your favorite herbs or add a hint of spice if desired. Serve this classic dish with a side of garlic bread and a fresh salad for a complete Italian meal that everyone will love.
Ingredients (Serves 4-6):
- 8 manicotti pasta tubes
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to make sure it’s ready for baking once the manicotti is assembled.
- Cook the Pasta: In a large pot of salted boiling water, cook the manicotti tubes until they’re al dente, about 6-7 minutes. Drain and rinse them under cold water to stop the cooking process. Set them aside.
- Prepare the Meat Filling: In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the ground beef and cook until browned, breaking it apart with a spatula. Season with salt and pepper to taste. Drain any excess fat.
- Mix the Cheeses and Herbs: In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, oregano, and basil. Add the cooked ground beef to the mixture and stir until well integrated.
- Fill the Manicotti Tubes: Using a small spoon or a piping bag, gently fill each cooked manicotti tube with the meat and cheese mixture. Be careful not to overfill or break the pasta.
- Assemble the Dish: Spread about 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Arrange the filled manicotti tubes over the sauce. Pour the remaining marinara sauce over the top, making sure the pasta is completely covered.
- Add the Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the sauce-covered manicotti.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Serve: Remove from the oven and let the dish cool for a few minutes. Garnish with fresh parsley if desired before serving.
Extra Tips:
For best results, make certain the manicotti tubes are only cooked to al dente, as they’ll continue to cook when baked in the oven. If you don’t have a piping bag for filling the pasta, a small spoon will work just fine, though it may require a bit more patience.
Feel free to add a pinch of red pepper flakes to the meat mixture for a spicy kick, or swap the ground beef for ground turkey or sausage for a different flavor profile. Finally, if you have time, make your own marinara sauce for an extra homemade touch. Enjoy!
Four Cheese Manicotti Delight
Indulge in the rich and creamy flavors of Four Cheese Manicotti Delight, a classic Italian dish that combines the smoothness of ricotta with the sharpness of parmesan, the mildness of mozzarella, and the tangy kick of gorgonzola.
This irresistible blend of cheeses is encased in delicate pasta tubes, smothered in a flavorful tomato sauce, and baked to perfection. Perfect for a cozy family dinner or an impressive dish for entertaining guests, this recipe will transport your taste buds straight to Italy.
The beauty of this dish lies in its simplicity and the quality of its ingredients. Fresh herbs, quality cheeses, and a good tomato sauce are key to achieving that authentic Italian flavor.
With a serving size of 4-6 people, this recipe guarantees there’s plenty to share, making it ideal for a small gathering or a hearty family meal. Let’s plunge into the ingredients and steps to create this delightful Italian classic.
Ingredients (for 4-6 servings):
- 12 manicotti pasta tubes
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1/2 cup crumbled gorgonzola cheese
- 2 cups marinara sauce
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- Olive oil for greasing
Cooking Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook the manicotti tubes until al dente, according to package instructions. Drain and set aside to cool slightly.
- Prepare Cheese Filling: In a large mixing bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, gorgonzola cheese, minced garlic, egg, chopped basil, and parsley. Mix thoroughly until well combined. Season with salt and pepper to taste.
- Stuff the Manicotti: Using a spoon or a piping bag, carefully fill each manicotti tube with the cheese mixture. Take care not to break the pasta.
- Assemble the Dish: Lightly grease a baking dish with olive oil. Spread a thin layer of marinara sauce on the bottom of the dish. Arrange the stuffed manicotti in a single layer over the sauce. Pour the remaining marinara sauce evenly over the top of the manicotti.
- Bake the Manicotti: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden on top.
- Garnish and Serve: Once baked, let the manicotti cool for a few minutes. Garnish with additional fresh basil and parsley before serving.
Extra Tips:
For an extra flavor boost, consider adding a pinch of nutmeg to the cheese mixture, which enhances the richness of the ricotta.
If you prefer a bit of heat, a sprinkle of red pepper flakes in the tomato sauce can add a subtle kick.
To prevent the manicotti from sticking to the bottom of the dish, make certain there’s enough sauce beneath them.
Finally, if you have time, letting the assembled dish sit for a few minutes before baking allows the flavors to meld beautifully. Enjoy this rich and comforting dish with a side salad or crusty bread for a complete Italian meal experience.
Seafood Manicotti With Shrimp and Crab
If you’re looking to impress your guests with an elegant and luxurious pasta dish, Seafood Manicotti with Shrimp and Crab is an excellent choice. This recipe combines the delicate flavors of shrimp and crab with creamy ricotta cheese and a rich tomato sauce, all tucked into tender manicotti pasta. It’s a delightful dish that’s perfect for special occasions or a satisfying family dinner.
The combination of fresh seafood and classic Italian ingredients creates a harmonious blend of flavors that’s sure to delight your taste buds. Prepare to commence on a culinary journey that brings the taste of the ocean to your dining table. The creamy ricotta filling, enhanced with herbs and spices, provides a perfect complement to the sweet and juicy seafood.
The tangy tomato sauce adds a vibrant color and a hint of acidity that balances the richness of the cheese and seafood. This dish not only looks impressive but also delivers a sensational taste experience that will have everyone reaching for seconds.
Ingredients:
- 12 manicotti pasta shells
- 1 tablespoon olive oil
- 1 pound shrimp, peeled, deveined, and chopped
- 1 cup crab meat
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups marinara sauce
- 2 tablespoons fresh parsley, chopped
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C) to guarantee it’s hot enough to bake the manicotti.
- Cook the manicotti shells: Bring a large pot of salted water to a boil and add the manicotti shells. Cook them according to the package instructions until they’re al dente. Drain and set aside to cool.
- Prepare the seafood filling: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped shrimp and cook for 2-3 minutes until they turn pink. Remove from heat and transfer to a mixing bowl.
- Add the crab meat, ricotta cheese, egg, basil, oregano, salt, and pepper. Mix until well combined.
- Stuff the manicotti shells: Use a spoon or a piping bag to fill each manicotti shell with the seafood mixture. Be gentle to avoid breaking the shells.
- Assemble the dish: Spread 1 cup of marinara sauce on the bottom of a baking dish. Arrange the filled manicotti shells on top of the sauce. Pour the rest of the marinara sauce evenly over the shells.
- Top with cheese: Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the manicotti.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
- Garnish and serve: Remove from the oven and let it cool slightly. Sprinkle with fresh parsley before serving.
Extra Tips:
When preparing Seafood Manicotti with Shrimp and Crab, make sure that the shrimp aren’t overcooked during the sautéing process, as they’ll continue cooking while baking. Use fresh or high-quality canned crab meat for the best flavor.
If the manicotti shells are difficult to fill, try using a piping bag or cutting a small corner off a plastic bag to pipe the filling in. To save time, you can prepare the seafood filling a day in advance and store it in the refrigerator until you’re ready to stuff the shells.
Mushroom and Sausage Manicotti
Mushroom and Sausage Manicotti is a savory Italian dish that’s perfect for a cozy dinner with family or friends. This dish combines the rich and earthy flavors of mushrooms with the hearty taste of Italian sausage, all enveloped in tender pasta tubes and smothered in a creamy cheese sauce. It’s a delightful combination that’s guaranteed to satisfy your cravings for a comforting meal.
Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and rewarding to prepare. The key to this delicious Mushroom and Sausage Manicotti is in the balance of flavors and the quality of ingredients. Fresh mushrooms provide a robust and earthy taste, while the sausage adds a spicy and meaty depth.
The manicotti is then topped with a creamy béchamel sauce and a generous layer of cheese, which melts and bubbles to perfection in the oven. This recipe serves 4-6 people, making it an excellent choice for a family dinner or a small gathering.
Ingredients:
- 8-10 manicotti shells
- 1 pound Italian sausage, casings removed
- 1 cup mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the oven is ready for baking the manicotti once assembled.
- Cook the Manicotti Shells: Bring a large pot of salted water to a boil. Add the manicotti shells and cook until al dente, following package instructions. Drain and set aside to cool slightly.
- Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add onions, garlic, and mushrooms. Sauté for 5-6 minutes until the onions are translucent and the mushrooms are tender. Return the cooked sausage to the skillet and mix thoroughly.
- Mix the Cheese Filling: In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, and the cooked sausage mixture. Season with salt, pepper, and fresh basil. Mix well until all ingredients are evenly distributed.
- Stuff the Manicotti: Carefully fill each manicotti shell with the sausage and cheese mixture using a spoon or a piping bag. Confirm they’re filled generously but not overstuffed.
- Assemble the Dish: Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Arrange the filled manicotti shells in a single layer over the sauce. Pour the remaining marinara sauce over the top of the shells and sprinkle the remaining mozzarella cheese evenly over the sauce.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Serve: Allow the manicotti to cool slightly before serving. Garnish with additional fresh basil if desired.
Extra Tips: When making Mushroom and Sausage Manicotti, it’s important not to overcook the pasta shells, as they’ll continue to cook in the oven. Using a piping bag or a large ziplock bag with the corner cut off can make filling the manicotti shells much easier and less messy.
For an extra layer of flavor, consider adding a pinch of red pepper flakes to the sausage mixture for a bit of heat. Finally, letting the dish rest for a few minutes after baking allows the flavors to meld and makes serving easier. Enjoy your homemade Italian masterpiece!
Pesto Chicken Manicotti
Pesto Chicken Manicotti is a delightful twist on the traditional Italian pasta dish, offering a rich combination of flavors that are certain to impress your family and friends. This dish features tender manicotti shells filled with a savory blend of shredded chicken, creamy ricotta cheese, and vibrant basil pesto. The filled shells are then smothered in a luscious marinara sauce and topped with gooey mozzarella cheese, creating a meal that’s both comforting and indulgent.
Perfect for a cozy dinner or a special occasion, this recipe will bring the taste of Italy to your kitchen and leave everyone asking for seconds.
The beauty of this Pesto Chicken Manicotti lies in its simplicity and versatility. You can prepare it ahead of time, making it an ideal choice for a stress-free dinner party. The use of store-bought pesto and marinara sauce cuts down on prep time without sacrificing flavor, allowing you to focus on assembling the dish and enjoying the cooking process.
Whether you’re an experienced cook or a beginner, you’ll find this recipe easy to follow and incredibly rewarding. Gather your ingredients, preheat your oven, and get ready to create a memorable meal that captures the essence of Italian cuisine.
Ingredients (Serves 4-6):
- 12 manicotti shells
- 2 cups cooked, shredded chicken
- 1 cup ricotta cheese
- 1 cup basil pesto
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees the oven is ready when you need to bake the manicotti.
- Cook the Manicotti Shells: Bring a large pot of salted water to a boil. Add the manicotti shells and cook until al dente, about 6-7 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken, ricotta cheese, and basil pesto. Season with salt and pepper to taste, and mix until the ingredients are thoroughly combined.
- Stuff the Shells: Carefully fill each manicotti shell with the chicken-pesto mixture using a spoon or piping bag. Be gentle to avoid breaking the shells.
- Assemble the Dish: Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Arrange the filled manicotti in a single layer over the sauce. Pour the remaining marinara sauce over the shells, ensuring they’re well-coated.
- Add Cheese Topping: Sprinkle the shredded mozzarella and grated parmesan cheeses evenly over the top of the manicotti.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Serve warm and enjoy!
Extra Tips: For a more robust flavor, consider using homemade pesto and marinara sauce if time allows. You can also add spinach or sun-dried tomatoes to the chicken filling for extra nutrition and flavor.
If you have leftover stuffing, it can be used as a delicious spread for sandwiches or as a filling for stuffed peppers. Be sure to let the dish cool slightly before serving, as this allows the flavors to meld and makes for easier plating.
Vegetarian Manicotti With Seasonal Vegetables
Vegetarian Manicotti with Seasonal Vegetables is a delightful twist on the traditional Italian dish, perfect for showcasing the freshest produce available. This version is a great way to enjoy a hearty meal that’s both nutritious and full of flavor. The manicotti pasta is stuffed with a creamy ricotta and vegetable filling, then baked to perfection in a rich tomato sauce. It’s a comforting dish that can easily become a family favorite, especially when made with vegetables that are in season, enhancing both the taste and the nutritional value.
This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a small gathering with friends. The filling includes a blend of seasonal vegetables such as spinach, zucchini, and bell peppers, mixed with ricotta cheese and herbs. The manicotti shells are then filled with this mixture, covered with tomato sauce and mozzarella cheese, and baked until bubbly and golden. This Vegetarian Manicotti isn’t only simple to prepare but also provides a satisfying meal that can be enjoyed by vegetarians and meat-lovers alike.
Ingredients:
- 12 manicotti shells
- 2 cups ricotta cheese
- 1 cup fresh spinach, chopped
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 3 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Olive oil for sautéing
Cooking Instructions:
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
- Cook the Manicotti Shells: In a large pot of boiling salted water, cook the manicotti shells until al dente, according to package instructions. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and the onions are translucent, about 3-4 minutes. Add the zucchini and bell pepper, and cook until the vegetables are tender, about 5 minutes. Stir in the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
- Prepare the Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, sautéed vegetables, oregano, basil, salt, and pepper. Mix well until all ingredients are evenly combined.
- Fill the Manicotti Shells: Using a small spoon or a piping bag, carefully fill each manicotti shell with the ricotta and vegetable mixture.
- Assemble the Dish: Spread 1 cup of marinara sauce on the bottom of the prepared baking dish. Arrange the filled manicotti shells in a single layer over the sauce. Pour the remaining marinara sauce over the top of the shells, guaranteeing they’re well covered.
- Add Cheese and Bake: Sprinkle the mozzarella and Parmesan cheese evenly over the top. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Rest and Serve: Let the manicotti rest for a few minutes before serving. This allows the flavors to meld and the dish to set slightly.
Extra Tips:
When making Vegetarian Manicotti with Seasonal Vegetables, feel free to experiment with different vegetables depending on what’s available and in season. Mushrooms, eggplant, or carrots can be great additions or substitutes.
If the filling mixture seems too wet, drain the vegetables before mixing with the ricotta to prevent the manicotti from becoming soggy. For added flavor, consider adding a pinch of nutmeg to the ricotta mixture.
Finally, verify the manicotti shells are completely covered with sauce before baking to prevent them from drying out. Enjoy your delicious homemade Italian meal!
Creamy Alfredo Manicotti
Creamy Alfredo Manicotti is a delightful Italian dish that combines the rich, velvety texture of Alfredo sauce with tender manicotti pasta tubes filled with a creamy ricotta cheese mixture. This comforting meal is perfect for a cozy dinner with family or friends, and it offers a satisfying blend of flavors and textures. With its indulgent cheese filling and luscious sauce, this dish is bound to impress anyone who takes a bite.
The preparation of Creamy Alfredo Manicotti involves creating a homemade Alfredo sauce, filling the manicotti shells with a delicious ricotta mixture, and baking everything to perfection. The recipe is designed to serve 4-6 people, making it ideal for a small gathering or a hearty family dinner. Let’s explore the ingredients and the cooking process to create this delicious dish.
Ingredients (Serving Size: 4-6 people)
- 12 manicotti shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups heavy cream
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1/4 teaspoon ground nutmeg
- 2 tablespoons chopped fresh parsley (for garnish)
Cooking Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to make sure it’s ready for baking the manicotti.
- Boil the Manicotti: In a large pot, bring salted water to a boil. Cook the manicotti shells according to the package instructions until they’re al dente. Once cooked, drain and rinse them with cold water to stop the cooking process. Set them aside.
- Prepare the Ricotta Filling: In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and the egg. Mix until everything is well incorporated. Season with a pinch of salt and pepper, and set aside.
- Make the Alfredo Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant. Pour in the heavy cream and whisk continuously until the sauce begins to thicken. Stir in the nutmeg and season with salt and pepper to taste. Reduce the heat to low and let it simmer for a few minutes, stirring occasionally.
- Fill the Manicotti Shells: Using a spoon or a piping bag, carefully fill each manicotti shell with the ricotta mixture. Place the filled shells in a single layer in a greased baking dish.
- Assemble and Bake: Pour the prepared Alfredo sauce over the filled manicotti shells, making sure they’re well covered. Sprinkle additional mozzarella cheese on top if desired. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Brown the Cheese: After baking, remove the foil and switch the oven to broil. Broil for an additional 2-3 minutes, or until the cheese on top is bubbly and golden brown.
- Garnish and Serve: Remove the dish from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.
Extra Tips
When preparing Creamy Alfredo Manicotti, it’s important to verify the manicotti shells are cooked al dente, as they’ll continue to cook slightly in the oven.
If you prefer a thicker Alfredo sauce, allow it to simmer a bit longer until it reaches your desired consistency.
Using a piping bag makes filling the shells much easier and less messy.
Additionally, feel free to experiment with adding spinach or cooked sausage to the ricotta filling for extra flavor and texture.
Enjoy your delicious homemade Italian meal!
Spicy Italian Sausage and Pepper Manicotti
Spicy Italian Sausage and Pepper Manicotti is a flavorful twist on the classic Italian dish, combining the rich taste of spicy Italian sausage with the sweetness of bell peppers. This dish is perfect for those who enjoy a bit of heat in their meals, as the sausage provides a spicy kick that complements the creamy cheese filling of the manicotti. The dish is baked to perfection, allowing the flavors to meld together in a deliciously satisfying meal that will leave everyone at the table asking for seconds.
This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering. The preparation involves stuffing manicotti pasta with a savory mixture of sausage, bell peppers, and cheeses, then covering it with a robust marinara sauce before baking. It’s a comforting meal that pairs well with a side salad or garlic bread, guaranteeing a well-rounded and fulfilling dining experience.
Ingredients:
- 12 manicotti shells
- 1 pound spicy Italian sausage, casing removed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes
- 2 cups marinara sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Cooking Instructions:
1. Preheat and Prep: Preheat your oven to 375°F (190°C). Cook the manicotti shells in a large pot of salted boiling water until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process, then set aside.
2. Cook Sausage and Vegetables: In a large skillet over medium heat, add the olive oil. Once hot, add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
Add the diced bell peppers, onion, and garlic to the skillet, cooking until the vegetables are soft, approximately 5 minutes more. Season with salt, pepper, and red pepper flakes. Remove from heat and let cool slightly.
3. Prepare Cheese Mixture: In a large bowl, combine ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, and Italian seasoning. Mix well, then fold in the cooled sausage and vegetable mixture.
4. Stuff Manicotti: Using a small spoon or a piping bag, fill each manicotti shell with the sausage and cheese mixture. Be careful not to overfill to prevent the shells from breaking.
5. Assemble the Dish: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed manicotti in a single layer over the sauce. Pour the remaining marinara sauce over the manicotti and sprinkle with the remaining mozzarella cheese.
6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Garnish and Serve: Remove from oven and let cool slightly before serving. Garnish with fresh basil if desired.
Extra Tips:
When stuffing the manicotti shells, if you find them difficult to fill without tearing, consider using a piping bag or a plastic bag with the corner snipped off to pipe the filling into the shells more easily.
Additionally, make sure the sausage mixture is cooled before mixing with the cheese to prevent the cheese from melting prematurely, making the filling easier to work with. If you prefer a milder dish, opt for sweet Italian sausage instead of spicy, and adjust the red pepper flakes to taste.
Eggplant and Mozzarella Manicotti
Eggplant and Mozzarella Manicotti is a delightful Italian dish that brings the rich flavors of eggplant, creamy mozzarella, and tangy tomato sauce together in a comforting pasta bake. This dish is perfect for a family dinner or a gathering with friends, as it serves 4-6 people and can be prepared with love and care to create a memorable meal.
The combination of tender eggplant and melted mozzarella wrapped in pasta shells and baked to perfection will make this dish a favorite in your household.
To start, the eggplant is sliced and roasted until soft and slightly caramelized, enhancing its natural sweetness. The roasted eggplant is then combined with mozzarella and ricotta cheese to create a creamy and flavorful filling. This mixture is carefully stuffed into manicotti shells and placed in a baking dish, where it’s smothered in tomato sauce and topped with more mozzarella cheese.
The final bake allows all the ingredients to meld together, resulting in a deliciously gooey and savory dish that’s sure to impress.
Ingredients (Serves 4-6):
- 1 large eggplant
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 8 ounces mozzarella cheese, shredded
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 12 manicotti shells
- 2 cups marinara or tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Fresh basil leaves, for garnish (optional)
Cooking Instructions:
- Prepare the Eggplant: Preheat your oven to 400°F (200°C). Slice the eggplant into thin rounds and lay them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 20 minutes, or until soft and slightly golden.
- Cook the Manicotti: While the eggplant is roasting, cook the manicotti shells according to package instructions. Drain and set aside to cool slightly, making them easier to handle.
- Make the Filling: In a mixing bowl, combine the roasted eggplant, 6 ounces of the shredded mozzarella, ricotta cheese, and Parmesan cheese. Add oregano, garlic powder, and a pinch of salt and pepper. Mix until well combined.
- Stuff the Manicotti: Carefully fill each manicotti shell with the eggplant and cheese mixture. Be gentle to avoid breaking the shells.
- Assemble the Dish: Spread 1 cup of the marinara sauce on the bottom of a baking dish. Arrange the stuffed manicotti shells over the sauce. Pour the remaining sauce over the top, guaranteeing the shells are completely covered. Sprinkle the remaining mozzarella cheese over the sauce.
- Bake: Lower the oven temperature to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves, if desired, before serving.
Extra Tips:
When preparing the eggplant, make sure to slice it evenly to guarantee consistent cooking. If you prefer a less tangy sauce, opt for a sweeter marinara or add a pinch of sugar to balance the flavors.
For added depth, consider incorporating some fresh herbs, such as thyme or rosemary, into the filling mixture. Finally, if you have leftover filling, it can be used as a delicious spread on crusty bread or a topping for pizza.
