Four Cheese Baked Manicotti
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
545 kcal
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Course
Main Course
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Cuisine
Italian
Four Cheese Baked Manicotti
Description
This Four Cheese Baked Manicotti involves cooking manicotti pasta to a very al dente texture before filling it with a blend of ricotta, mozzarella, grated Parmigiano and Pecorino cheeses, minced fresh parsley, and seasoning, all held together with eggs. The manicotti are arranged in a sauce-coated baking dish, covered with more tomato sauce and shredded mozzarella, then baked to achieve a bubbly, golden cheese topping.
The dish blends creamy cheese fillings with the slight firmness of the pasta tubes and the acid brightness from the tomato sauce. The salty sharpness of Pecorino Romano requires careful balance during seasoning to avoid oversalting. Fresh parsley adds an aromatic note to the cheese mixture.
Serving manicotti warm offers a comforting entrée suitable for family meals. The stuffed pasta can be presented individually or on a shared platter.
For easier filling, one can use a piping bag or steady the tubes upright in a container. Leftover ricotta can be stored refrigerated for a couple of days for future use. Cooling manicotti before filling makes them easier to handle.
Ingredients
- 3 cups tomato sauce
- 1/2 pound manicotti pasta 'al dente'
- 1 pound ricotta cheese
- 1 pound mozzarella cheese shredded
- 1/2 cup parmigiano reggiano grated
- 1/2 cup pecorino romano grated
- 2 large egg
- 1/2 cup parsley minced, fresh
- 1/2 teaspoon black pepper
- kosher salt to taste
Instructions
- Boil manicotti to very al dente, drain, and set aside to cool on a wire rack.
- Mix the ricotta, 2/3 of the mozzarella, the grated Parmigiano and Pecorino, and the minced parsley. Taste test and adjust salt and pepper levels. When satisfied, add 2 eggs and mix until smooth.
- Place the ricotta mixture into a plastic bag. With a scissor, remove just enough of the bag's corner and gently squeeze to fill the manicotti tubes.
- Add a thick layer of sauce to a baking pan and place the stuffed manicotti into the pan without stacking. Layer more sauce on top of the manicotti and sprinkle with the remaining shredded mozzarella.
- Bake at 400f for 20-30 minutes or until the cheese is bubbly and lightly golden. Enjoy!
Notes
- Adjust the salt and pepper before adding eggs because Pecorino Romano adds saltiness.
- Cook manicotti until very al dente and cool before filling to ease handling.
- Use a piping bag or steady the tubes upright during filling for better control.
- Leftover ricotta can be refrigerated and used within two days for other baked pasta dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 53.8g | 18% |
| Protein | 36.1g | 72% |
| Fat | 22.3g | 34% |
| Saturated Fat | 11.3g | 57% |
| Sodium | 1200mg | 50% |
| Potassium | 1286mg | 27% |
| Fiber | 4.6g | 18% |
| Sugar | 13.5g | 27% |
| Calcium | 533mg | 53% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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