Baked manicotti with ricotta filling and marinara
Preppy Kitchen · ♥ 7.4K likes · 248.2K views · 6 min video
Read about ricotta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Heat the oven to 350F and bring a large pot of generously salted water to a boil over medium-high heat.
Add the manicotti tubes to the boiling water gently so they do not break.
- 10 whole manicotti tubes
- 425 g ricotta cheese
- 2 whole eggs
In a large bowl beat the ricotta with the two eggs.
- 226 g shredded mozzarella
Add one cup of the shredded mozzarella and half the parmesan, reserving the rest for the top.
Drain the tubes on the al dente side, short of the seven minutes on the package, and cool them about 10 minutes.
Stir in the chopped basil, the salt and the black pepper and mix until evenly distributed.
- 3 tbsp freshly chopped basil
- 1 tsp salt
- ½ tsp black pepper
Variation: fold in two big handfuls of wilted, well drained spinach, or cooked and seasoned ground meat.
- 1 cup marinara
Spoon a cup of marinara over the base of a nine by thirteen inch casserole dish in an even layer.
Snip the bag and stuff each cooled tube as full as it will take without ripping, laying them lengthwise in the dish.
Variation: bechamel in place of marinara, or crepes in place of the manicotti tubes.
- 2 cup marinara
Spoon two cups of marinara over the top and spread it with the back of the spoon so no pasta is exposed, which would dry it out.
Bake at 350F about 40 minutes until melted and bubbly, then switch to broil for one to three minutes until golden on top.