Manicotti (the Italian-American version of cannelloni) are stuffed pasta tubes filled with creamy ricotta, mozzarella, and various other ingredients. I made a basic but super tasty one with the addition of egg, parsley, Pecorino Romano, and Parmigiano Reggiano cheese. Once filled, they’re covered with the amazing Sunday sauce/gravy recipe we made back in episode 1 of this series. I hope you enjoy this classic Italian American comfort food dish!
Ingredients:
▪8 ounces manicotti tubes
▪5 cups Sunday sauce * from episode 1*
or a quick marinara
▪1 pound ricotta
▪1 pound block mozzarella – 1/3 grated, 2/3 cut into small cubes
▪1/2 cup grated Pecorino Romano – grated
▪1/2 cup Parmigiano Reggiano
– grated
▪1 large egg
▪1/2 cup minced fresh parsley
▪salt and pepper to taste
Directions:
1. Boil pasta to very al dente and rinse quickly to cool off.
2. Mix ricotta, cubed mozzarella, parsley, and grated Pecorino/Parmigiano. Taste test and adjust salt and pepper levels. Once satisfied add the egg and mix until creamy.
3. Place ricotta mixture into a plastic bag for piping and cut off just the tip of the bag. Pipe the mixture into each pasta tube.
4. Place a thick layer of sauce into a large baking dish.
5. Place the filled manicotti tubes into the dish and layer with sauce on top. Sprinkle the remaining shredded mozzarella and grate some Pecorino on top.
6. Baked manicotti at 400f for 20 minutes or until the cheese is bubbly and slightly browned. Enjoy!
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