Cheesy Manicotti (Edit recipe)

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Bubbly, cheesy, and gorgeous, that's how I'd describe this dish! Manicotti stuffed with a 4 cheese filling and baked under a velvety, blended tomato sauce until golden and delish.

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Original Recipe

PREP TIME

35 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

30

Serves: 4

Ingredients

16 whole Manicotti, See Recipe
1 cup Mozzarella, shredded for the top
1 whole Basil, Fresh, Garnish
1 whole Parsley, chopped for garnish
1 whole Pecorino Romano, Garnish

Sauce

2 Tbsp Butter, Unsalted
2 Tbsp Extra Virgin Olive Oil
0.5 Tbsp Peperoncini Peppers, in chili oil
4 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
1 whole Carrots, peeled & diced
2 whole Celery, diced
6 pieces Basil, Fresh, small handful, torn
1 Tbsp Tomato Paste
0.5 cup White Wine, I used a local Ontario Pinot Grigio
796 ml San Marzano Peeled Tomatoes, Canned, Plus Water - See Recipe
0.5 tsp Himalayan Pink Salt, More To Taste
1 whole Black Peppercorns, Ground Fresh, See Recipe

Filling

560 grams Ricotta, Full Fat
3 cloves Garlic, Crushed & finely minced or pressed
1 whole Egg, Large, Free-Range
1 cup Mozzarella, shredded
1 cup Aged Cheddar Cheese, Aged white cheddar, shredded
0.333 cup Pecorino Romano, finely shredded
3 Tbsp Parsley, finely chopped
0.5 tsp Himalayan Pink Salt, More To Taste
1.5 tsp Italian Seasoning
1 whole Nutmeg, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

SAUCE - Begin heating the butter, pepperoncini, EVOO, and garlic, in a medium sized pot set to just below medium heat. Once heated, let everything sizzle for 30 seconds or so, add the basil and continue for another 30 seconds, then, add the onion, carrot, celery, and a good pinch of both salt & cracked pepper. Stir and cook 5ish minutes before stirring in the tomato paste and continuing to cook another minute or two. Add the wine and simmer until reduced. Add the tomatoes and rinse out the can with 1/2 c water, adding it to the pot as well. Use a wooden spoon to smash up the tomatoes a bit in the pot. Bring the sauce to a boil and once boiled, add the 1/2 tsp. salt, cover, and reduce to medium low. Simmer 25 - 30 minutes. Puree using an immersion blender until smooth. taste and adjust salt if desired.
Bring a large pot of cold, generously salted water to a boil. Once boiled, add the manicotti to the pot singly to avoid overcrowding and cracking in the pot. Boil until just before / right at the al dente mark. Strain and wait for the noodles to cool. Don't rinse them.
FILLING - Mix everything together for the filling in a medium sized mixing bowl. Add a dash or two of freshly grated or ground nutmeg.
Preheat oven to 350 F
Grab a baking dish / tray large enough to accommodate the manicotti. Spread some sauce to coat the bottom of the dish. To assemble, use a piping bag with an open star shaped tip which will allow the chunks of herbs, cheese, and garlic, to flow freely. Fill the manicotti from one side, flip, and fill the other until they're plump and stuffed. Nestle them in to the sauce and continue until you have used all of your filling. Ladle sauce all over the manicotti to coat them entirely and sprinkle the 1 C pizza mozz over the dish.
Cover and bake 25 minutes. Remove cover and continue another 20 + minutes until cheese is lightly brown, melty, and bubbly.
Remove from oven and set on to a wire cooling rack for 5 - 10 minutes.
Serve each portion with freshly grated pecorino and some fresh basil / parsley. ENJOY!
Refrigerate any leftovers in a sealed container for 4 - 5 days in the fridge.

Notes

This recipe will use anywhere from 13 - 16 manicotti noodles at max. Boil a couple extra in case some of them split in the pot!
I haven't seen oven-ready manicotti the way I've found cannelloni. Obviously, if you find oven-ready manicotti noodles, feel free to supplement them instead of the dry ones.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1883
Fat:	90 g
Carbohydrates:	186 g
Protein:	97 g
Cholesterol:	167 g
Sodium:	2185 mg
Fiber:	14 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.