A cousin of baked ziti, there is no dish heartier or more comforting than a big tray of Manicotti Shells.
Manicotti is most definitely a special occasion pasta. Most of us rely on other types of pasta, like spaghetti and penne, as our pantry staples, the kind of noodles we always have on hand to whip up at a moment’s notice. Twirled together with a jar of our favorite marinara or baked into an ooey-gooey casserole, these pastas never let us down. But manicotti? It’s an elevated pasta that’s in a league of its own. Cozy, comforting, cheesy, and saucy, these manicotti shells are worthy of serving at times of festivity or celebration.
Though manicotti was never served in my household, I distinctly remember the first time I ever tried it. I was on a middle school field trip with the speech and debate team, and we decided to stop at the fanciest Italian restaurant in town, Buca di Beppo. This restaurant was supposedly so swanky that it wasn’t even an option for birthday dinners in my household (that privilege went directly to the Olive Garden), which told me that this place was fancy. I was out of my element, but boy was I excited by the prospect of trying authentic Italian food.
Not knowing what to order, I turned to a friend of mine who had been to the restaurant on a prior field trip and decided to follow her lead. When it came time for her to order, she confidently stated, “I’ll have the cheese manicotti, please.” Since she obviously knew what she was doing, I parroted her and ordered the same thing. And when the dish arrived at the table, I knew I had made the right decision!
What is manicotti?
Manicotti dates back to the 1700s, emerging as its own noodle shape around the same time that cannelloni came into existence. A large, tube-shaped pasta with ridges, manicotti is most often prepared by making the dough in advance, then cutting it into rectangles and rolling it into tubes, which are then stuffed and baked. The sturdy structure of this pasta gave it the reputation of being heavy and hearty, ideal for sauces that are more flavorful and robust. Unlike delicate noodles like angel hair or capellini, which often pair with a light coating of sauce and not too many other toppings, manicotti is the perfect vehicle to stuff with fillings such as meat, multiple cheeses, and many vegetables.
How do I store leftovers?
Allow any leftover manicotti to cool completely, and then either cover the pan tightly with plastic wrap or transfer it to an airtight container. It will last in the fridge for up to 4 days. For longer storage, you can freeze the manicotti for up to 3 months in a freezer bag or freezer-safe container. Just thaw it in the fridge overnight before reheating in the microwave or a 350°F oven.
Serving suggestions
As with any good pasta dish, it’s never a bad idea to serve manicotti alongside some Caprese Garlic Bread to sop up the extra sauce. This dish can also be part of a larger, balanced meal by serving it with an Italian Salad or Italian Vegetable Soup on the side, along with some easy Air-Fryer Chicken Cutlets for protein. You could also pair it with a side of Crispy Asparagus for a pop of vibrancy and color on the table and wash it down with a fruity White Sangria for a dinner spread that’ll make you feel like you’re on a vineyard in Italy.
Ingredients
- 12 manicotti tubes
- 2 teaspoons olive oil
- 2 1/2 cups whole-milk ricotta cheese drained
- 1 cup part-skim mozzarella cheese plus extra, for topping
- 2/3 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/3 cup fresh parsley chopped
- 1/3 cup fresh basil chopped, plus more for garnish
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 3/4 cups marinara sauce
Instructions
- Bring a large pot of water to a boil. Add the manicotti tubes and cook until al dente, about 6-8 minutes. Drain and rinse under cool water. Toss the tubes with olive oil to avoid sticking.
- Preheat the oven to 400°F. In a bowl, mix the ricotta, mozzarella, Parmesan, Italian seasoning, parsley, basil, salt, and pepper until well blended. Fill each manicotti tube with the cheese mixture using a piping bag or spoon.
- Spread 1 1/4 cups of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the filled shells over the sauce, then pour the remaining marinara sauce evenly over them. Sprinkle extra mozzarella cheese on top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is bubbly and lightly browned. Let cool for a few minutes before serving. Garnish with additional basil.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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