Manicotti's Perfect Cheese Pairings: Finding The Right Flavor

Manicotti is a vegetarian pasta dish that is stuffed with cheese and baked in a rich marinara sauce. The pasta is tube-shaped and resembles penne, but is larger and ridged. The cheese filling typically includes ricotta, mozzarella, and parmesan, along with other ingredients like garlic, basil, and parsley. The dish is easy to make and can be prepared ahead of time, making it a convenient option for busy weeknights or large family gatherings.

Ricotta, mozzarella, and Parmesan

Ricotta is an Italian curd cheese with a mild, slightly sweet flavour. It is typically made from sheep, cow, goat, or Italian water buffalo milk. For manicotti, whole milk ricotta is often recommended, but reduced-fat ricotta can also be used. The ricotta is usually mixed with other ingredients, such as eggs, garlic, basil, and Italian seasoning, to create a creamy filling for the manicotti shells.

Mozzarella, a stretchy, melty Italian cheese, is another key component of manicotti. Whole milk mozzarella is preferred for its rich flavour and creamy texture, but skim or part-skim mozzarella can also be used. The mozzarella is combined with the ricotta filling and also sprinkled on top of the manicotti before baking, creating a gooey, bubbly topping.

Parmesan, or Parmigiano-Reggiano, is a hard, aged Italian cheese with a sharp, nutty flavour. Grated Parmesan is added to the ricotta filling, and it can also be sprinkled on top of the manicotti for an extra layer of flavour and texture.

Together, these three cheeses create a delicious and indulgent manicotti filling that is sure to impress. The creamy ricotta, stretchy mozzarella, and sharp Parmesan combine to create a complex and satisfying flavour profile.

Spinach and cheese

Ingredients

To make spinach and cheese manicotti, you will need the following ingredients:

• Manicotti pasta
• Spinach (fresh or frozen)
• Cheese (ricotta, mozzarella, and parmesan)
• Tomato sauce (jarred or homemade)
• Seasonings (salt, pepper, garlic powder, Italian seasoning, oregano)
• Egg

Method

• Preheat your oven to 350°F.
• If using frozen spinach, thaw and squeeze dry. If using fresh spinach, chop it finely.
• In a large bowl, mix the ricotta cheese, mozzarella cheese, parmesan cheese, egg, spinach, and seasonings until well combined.
• Stuff the manicotti shells with the spinach and cheese filling.
• In a separate bowl, mix the tomato sauce with a little water to thin it out.
• Spread a layer of tomato sauce on the bottom of a baking dish.
• Arrange the stuffed manicotti shells in the dish, side by side.
• Cover the shells with more tomato sauce and sprinkle with additional mozzarella cheese.
• Bake in the oven for 20-30 minutes, or until the sauce is bubbling and the cheese is melted.
• Let the manicotti cool slightly, garnish with parsley (optional), and serve warm.

Variations and Tips

• You can use either jarred or homemade tomato sauce, depending on your preference and time constraints.
• Feel free to add more or less spinach to suit your taste. If you're not a fan of spinach, you can even omit it altogether.
• For a heartier dish, you can add meat to the filling, such as cooked sausage crumbles or shredded chicken.
• To make the dish ahead of time, assemble it and store it in the refrigerator for up to three days. Remove it from the fridge 30 minutes before baking.
• You can also freeze unbaked or baked manicotti for future meals.
• If you want to make the manicotti shells from scratch, you can use a crespelle recipe, which are basically Italian crepes.

Meat-filled manicotti

Ingredients

• Manicotti pasta
• Ground beef
• Mozzarella cheese
• Parmesan cheese
• Cottage cheese or ricotta cheese
• Olive oil
• Onion
• Salt and pepper
• Garlic
• Marinara sauce or spaghetti sauce
• Butter
• Egg whites or eggs
• Oregano

Method

Start by bringing a large pot of lightly salted water to a boil. Add the manicotti pasta and cook until al dente, around 8 to 10 minutes. Drain the pasta and set aside to cool.

In a large skillet, brown the ground beef over medium heat. You can add some chopped onion and season with salt and pepper if desired. Once the meat is browned, drain and set aside to cool.

Preheat your oven to 350°F. Grease a 9x13-inch baking dish and spread a layer of marinara or spaghetti sauce on the bottom.

In a bowl, combine the ground beef, mozzarella, Parmesan, cottage or ricotta cheese, and any other desired seasonings. You can also add an egg or egg whites to help bind the mixture. Mix everything together until well combined.

Stuff the manicotti pasta shells with the meat and cheese mixture. Arrange the stuffed shells in the prepared baking dish, and cover with more sauce. Sprinkle the remaining mozzarella cheese on top.

Bake the manicotti in the preheated oven for about 30 to 50 minutes, until heated through and bubbly. Let it stand for a few minutes before serving.

Variations and Tips

You can add some greenery to your manicotti by mixing in chopped parsley or basil with the meat and cheese mixture, or using it as a garnish on top. You can also add vegetables like spinach or broccoli to the filling for extra nutrition.

To make the filling process easier, use a pastry bag or a zip-top bag with a corner snipped off to pipe the filling into the manicotti shells.

How to stuff manicotti

Ingredients

Firstly, you will need to gather your ingredients. For the manicotti filling, you will need:

• Ricotta cheese
• Mozzarella cheese
• Parmesan cheese
• Parsley
• Salt
• Pepper
• Onion
• Egg

For the manicotti assembly, you will need:

• Manicotti shells
• Marinara/pasta/spaghetti sauce

Method

Once you have your ingredients, you can begin preparing your manicotti filling. In a small bowl, mix the ricotta cheese, chopped onion, beaten egg, minced parsley, salt and pepper. Then, stir in half a cup of mozzarella and half a cup of Parmesan cheese.

Now, you are ready to stuff your manicotti. There are several methods you can use to do this:

• Using a spoon: This method can be messy and frustrating, as the manicotti shells can be delicate and prone to tearing.
• Using your hands: This method can also be messy, but some people find it easier and more intuitive than using a spoon.
• Using a piping bag: This is a recommended method to reduce mess and make the process easier. Simply spoon your filling mixture into a piping bag and squeeze it into the manicotti tubes. You can also use a zip-top plastic bag with a corner snipped off in the same way.
• Using a ziplock bag: Put the filling into a large ziplock bag, cut off one corner, and use it to pipe the filling into the manicotti shells. This method is especially good if you are making a large batch of manicotti.
• Using a tall shot glass: Partially boil the manicotti until they are flexible, then stuff them while they are inside a tall shot glass. This method helps to prevent tearing and makes it easier to fill the manicotti evenly.

Once you have stuffed your manicotti, you are ready to assemble your dish. In a separate bowl, mix your marinara/pasta/spaghetti sauce with a little water. Spread a thin layer of this sauce on the bottom of a baking dish. Then, arrange your stuffed manicotti in a single layer over the sauce. Cover the manicotti with the remaining sauce.

Finally, bake your manicotti in the oven at 350 degrees Fahrenheit until the pasta is tender and the sauce is bubbly. This should take around 40- 50 minutes, depending on your oven and the number of manicotti you are cooking.

Enjoy your delicious, cheesy manicotti!

Make-ahead manicotti

Ingredients

• 15 ounces ricotta cheese (part-skim or regular)
• 9 ounces frozen chopped spinach, thawed (squeeze out excess liquid)
• 3 cups shredded mozzarella cheese, divided (part-skim or whole milk)
• 1/2 cup grated Parmesan cheese, divided
• 1 teaspoon minced garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces uncooked manicotti shells (12 shells)
• 36 ounces marinara sauce (I used 1 ½ (24-ounce) jars)

Optional Filling Ingredients

• Chopped fresh mushrooms
• Substitute half of the mozzarella with shredded provolone for some really nice flavor
• A little (about one-third to a half pound) cooked, crumbled Italian sausage – I like to use turkey or chicken sausage to reduce fat and calories
• Finely chopped rotisserie chicken (fully-cooked chicken) is also a great choice
• Omit the spinach and add some fresh basil for a simply luscious cheese manicotti

Method

In a medium bowl, combine the ricotta cheese and eggs until blended. Stir in the spinach, 2 cups mozzarella cheese, 1/4 cup Parmesan cheese, minced garlic, onion powder, salt and pepper. Transfer the mixture to a gallon-sized sealable plastic storage bag. Use scissors to cut off the tip from one of the bottom corners of the bag.

Spread about 1 1/2 cups of marinara sauce over the bottom of a baking dish, spreading it out evenly. Use the makeshift pastry bag to squeeze the spinach and cheese mixture into the uncooked manicotti shells. Arrange the stuffed shells on top of the marinara sauce in a single layer. Pour the remaining sauce over the top, ensuring that all of the pasta is covered well. Cover the dish with foil and refrigerate for at least 8 hours or overnight.

Preheat the oven to 400 degrees F. Bake covered for 40 minutes. Remove the foil, sprinkle with the remaining mozzarella and Parmesan cheese, and bake uncovered for another 7 to 10 minutes or until the cheese has melted and is beginning to get light golden brown.

Tips

• You can assemble the dish as directed in a freezer-safe container. Cover it securely with a double layer of foil and freeze for up to two months. To cook, safely defrost it in the refrigerator overnight. Allow it to rest on the counter for about 30 minutes before baking to take the chill off. Baking time may need to be increased to fully cook the manicotti. An instant-read thermometer inserted into the centre of the filling should read 165 degrees F before removing it from the oven.
• To fill the manicotti shells, use a pastry bag without a tip. You can also use a zip-top plastic bag with a corner snipped off in the same way.
• If you are making a large amount of manicotti, only boil one box at a time. After boiling, quickly rinse the shells with cold water, drain them onto a paper towel-lined baking sheet, and gently pat dry. Then place the partially cooked pasta back into the individual slots they came packaged in the box.
• When boiling the manicotti shells, do so for only 5 minutes. Then scoop them out and rinse them under cold water.

Frequently asked questions