Dish out this decadent dinner inspired by the best flavors Italy can offer.
Over the years in my Italian-American family, we’ve tried many different dishes from our ancestors across the pond. One dish that we save for very special occasions—such as family reunions—is manicotti. This rich stuffed pasta dish shares some of the same ingredients as lasagna, but with a tube-shaped twist. That is to say, the pasta itself is tube-shaped, which allows for even more yummy filling.
Stuffed to the brim with a gooey garlic and cheese mixture, manicotti takes some of the best aspects of Italian cuisine and wraps them up like an edible gift. Each forkful is bursting with fluffy ricotta, zesty Parmesan, garlic, and spinach, plus the most iconic Italian herbs. And then it’s all topped with luscious tomato sauce, and who could complain about that?
If you, like me, have a large family that eats a lot in one sitting, then this is the perfect recipe to try. It’s simple, straightforward, and easy to make in large batches. It also tastes as vibrant as it looks!
What’s the difference between manicotti and cannelloni?
While both are tube-shaped pastas, cannelloni is smaller and smoother in texture. Manicotti pasta, which usually has ridges, is actually an Italian-American creation. In manicotti recipes, the pasta is stuffed with ricotta, garlic, and other delightful fillings. But cannelloni is more commonly stuffed with meat and béchamel sauce. That being said, it’s easy to switch the two between recipes, so there isn’t one mandatory way to serve manicotti or cannelloni.
How do I store leftovers?
Once manicotti is cooled to room temperature, cover it or transfer it to an airtight container. Then refrigerate it for up to 3 days. Alternatively, transfer it to a freezer-safe container and freeze it for 2-3 months. If you go this route, make sure to thaw it in the fridge overnight before reheating in the oven at 350°F for 15-20 minutes, until it’s warm all the way through.
Serving suggestions
In my experience, manicotti goes best with a glass of red wine, plus sides of Caprese Garlic Bread and Sautéed Broccolini. But feel free to mix it up to your liking! Pair manicotti with an Italian Salad, some Crispy Asparagus, a Kale Caesar Salad, or these Italian Sausage Meatballs. Whether you choose to go vegetarian or not, there are plenty of options for this decadent main dish.
Manicotti
Ingredients
- 5 1/2 ounces manicotti pasta
- 2 teaspoons olive oil
- 1/2 medium onion finely diced
- 3 garlic cloves minced
- 1 pint part-skim ricotta cheese
- 8 ounces mozzarella cheese shredded
- 3/4 cup Parmesan cheese grated and divided
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 cup baby spinach chopped
- Salt and ground black pepper to taste
- 1 jar spaghetti sauce (16 ounces)
- Fresh basil chopped, for garnish
Instructions
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Bring a large pot of salted water to a boil and cook the manicotti pasta until al dente (about 10-12 minutes). Drain and rinse with cold water. While the pasta cooks, heat oil in a skillet.
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In the skillet, sauté the onion until translucent, then add the garlic and cook for about 1 minute until golden and fragrant. Remove from heat and let cool slightly.
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Preheat your oven to 350°F. In a large bowl, combine the onion, garlic, ricotta, shredded mozzarella, 1/2 cup of the grated Parmesan, egg, Italian seasoning, spinach, salt, and pepper until well blended.
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Spread 1/2 cup of the spaghetti sauce into the bottom of a baking dish. Using a spoon or piping bag, fill each manicotti shell with the cheese mixture and arrange them over the sauce.
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Pour the remaining spaghetti sauce over the filled shells and sprinkle with the rest of the grated Parmesan cheese.
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Bake in the preheated oven for about 40-45 minutes until the dish is bubbly and the cheese topping is melted. Remove from oven before serving. Garnish with fresh basil.
Nutrition
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