Cheese-Stuffed Manicotti
Submitted by corie
Manicotti stuffed with ricotta, diced mozzarella, and prosciutto, baked under tomato sauce and Parmesan. Italian comfort food that earns rave reviews every time.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis is manicotti the way Italian grandmothers actually make it, with a filling so rich you’ll want to eat it by the spoonful before it ever reaches the shells.
Two pounds of ricotta get mixed with diced mozzarella, salty prosciutto, eggs, Parmesan, and fresh parsley. It’s thick, creamy, and studded with little pockets of melty cheese and cured meat in every bite.
The shells get cooked just shy of al dente, dried completely, and stuffed generously so the filling peeks out from both ends.
Baked under tomato sauce with a blizzard of Parmesan on top, this is Sunday dinner done right.
Kitchen Tips
- Dry the cooked shells completely on a clean towel before stuffing so the filling sticks and the shells don’t get slippery
- A pastry bag with a large nozzle makes filling the shells quick and clean
- Cook the shells in two batches so they don’t crowd the pot and tear
- Serve extra warmed tomato sauce on the side for people who like to drown their pasta
Variations
- Skip the prosciutto for a vegetarian version that’s still incredibly rich
- Add a layer of sautéed spinach inside each shell with the cheese filling
- Use fresh marinara or a chunky meat sauce instead of plain tomato sauce
Ingredients
Directions
Combine all the filling ingredients (first7 ingredients) and mix very thoroughly.
Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2 tablespoons oil to help prevent pasta from sticking.
Add half of the manicotti and cook for 6 to 8 minutes, or until not quite al dente.
Stir occasionally with a long-handled fork.
Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the strainer.
Shake manicotti free of water over the pot.
Spread a clean kitchen towel on the kitchen counter.
Place the manicotti side by side on the towel, which will absorb all the remaining moisture.
(The shells must be completely dry before stuffing.)
Repeat until all shells are cooked.
Cool.
Generously butter a baking dish , 13 x 10 inches.
Fill each shell with some of the stuffing, letting a little of the stuffing come out on either end.
This is best done with a pastry tube and a large nozzle; otherwisew use a regular teaspoon.
Lay the stuffed manicotti side by side in the buttered dish and surround them with any manicotti shells you may not have sufficient stuffing for.
Pour half the tomato sauce over the shells and sprinkle with ½ cup Parmesan cheese.
Bake in a preheated moderate oven for 15 to 20 minutes.
Heat remaining tomato sauce to serve separately.
Serve with additional Parmesan Cheese.
Comments
