Manicotti (Three Cheese, No-Boil Pasta Recipe)
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Additional Time
5 mins
-
Total Time
55 mins
-
Servings
8 servings
-
Calories
233 kcal
-
Course
Main Course
-
Cuisine
Italian
Manicotti (Three Cheese, No-Boil Pasta Recipe)
Description
Manicotti (Three Cheese, No-Boil Pasta Recipe) combines ricotta, mozzarella, and a grating of Parmesan or Pecorino cheese with cooked escarole or spinach, eggs, salt, and pepper to create a rich, soft filling. The no-boil aspect relies on adding very hot water to a standard tomato sauce, thinning it enough to cook the pasta tubes in the oven without precooking them. The sauce is spread in the baking dish before and after stuffing the manicotti, ensuring even moisture during baking. This method simplifies preparation while maintaining a rich, mozzarella-stringy texture inside the pasta shells.
The flavor balance includes the mild greens, creamy cheeses, and gentle seasoning like black pepper and kosher salt. The pasta texture is tender but not mushy because the sauce's heat gradually cooks them. This recipe makes a satisfying vegetarian entree or side dish with a supple yet firm bite from the no-boil pasta.
To serve, bake the filled manicotti in a single layer in a 10" x 15" baking tray. Additional sauce can be spooned over individual servings for extra moisture and flavor. This dish pairs well with a simple salad or steamed vegetables for a filling meal.
Using good quality ricotta drained of excess moisture prevents sogginess. Escarole or spinach should be steamed, squeezed dry, and chopped before mixing to avoid watery filling. The tomato sauce should be hot when diluting, and water measured carefully to avoid over-thinning that could leave the pasta gummy.
Ingredients
- 8 oz escarole or spinach, steamed, squeezed dry, and chopped
- 2 ½ cups ricotta cheese drained (good quality
- 2 egg
- 3 Tbsp Parmesan Cheese or Pecorino Romano, grated
- 1 ½ tsp kosher salt
- ¼ tsp black pepper
- 1 cup mozzarella cheese shredded
- 20 manicotti pasta or cannelloni (up to 24, tubes
- 1 cup pasta sauce and more to serve (see recipe in NOTES)
- ⅚ cup water added to sauce, boiling
Instructions
Make the Filling:
- Preheat oven temperature: 375˚F (190˚C)
- Place the steamed escarole, endive or spinach into a large bowl, then add the ricotta.
- Add the eggs, grated Parmesan or Pecorino, salt, and pepper and mix well.
- Next, toss in the shredded mozzarella. Mix well.
Prepare the Sauce:
- You'll already have the tomato sauce from my recipe (in NOTES) but here's the trick to not boiling the pasta, adding water to the sauce. I say to use boiling water because I don't want you using hot water from the tap; it needs to be very hot.
- Put half of the sauce in a bowl (if it's about 1 cup of sauce, add just under 1 cup of very hot/almost boiling water. You can make this watery sauce as you need it so you don't end up watering down too much of the sauce.
- Spread a generous amount of the watery sauce in the bottom of the pan, then start filling the tubes with the filling.
Stuff the Manicotti Shells:
- As I said above, you can choose to use a piping bag without a tip, but it's really easy to use a small spoon, too. Use both ends to fill the manicotti shells as it's quicker than trying to push the filling all the way to the opposite end.
- Once full, place in the pan. Be sure to place them generously spaced apart as they will grow and spread.
- Once all the manicotti are filled (you may need another small tray if all of the manicotti don't fit (don't attempt to squeeze them in). I put 4 in a separate little dish. Make sure to cover all of the manicotti.
- Add enough watery sauce so that it comes about halfway up the pasta shells. We need this much liquid since the pasta hasn't been boiled (and absorbed the water when cooking). Let the shells rest for about half an hour before baking.
- Cover and bake for about 30 to 35 minutes, until the pasta is ready. You can remove the cover for the last 5 minutes if you like.
- Before serving, add some heated pasta sauce (the original batch, not watered down) to the manicotti. Sprinkle with grated Parmesan or Pecorino Romano cheese and add a sprig of parsley for color, and enjoy!
Notes
- Measure greens after steaming and squeezing dry to ensure proper filling texture.
- Use escarole or spinach; curly endive can be substituted using only the outer green leaves.
- Employ high-quality ricotta cheese drained well to avoid excess moisture in the filling.
- Buy 100% durum wheat semolina pasta, preferably imported from Italy, for best texture.
- The pasta tubes do not need boiling before stuffing; hot diluted sauce softens them during baking.
- An espresso spoon or small spoon helps fill the tubes evenly.
- A 10" x 15" baking tray suits the amount of manicotti specified.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1 manicotti | |
| Calories | 233kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 98mg | 33% |
| Sodium | 707mg | 29% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1136IU | 23% |
| Vitamin C | 2mg | 2% |
| Calcium | 277mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
