Ingredients:

  • 1 (30 ounce/850g) container whole milk ricotta cheese, drained well
  • 1 large egg, lightly beaten
  • ½ cup (60g) grated Parmesan cheese, plus more for topping
  • ¼ cup (30g) grated Pecorino Romano cheese
  • ¼ cup (5g) chopped fresh parsley
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg (optional)
  • 1 (24 ounce/680g) jar marinara sauce
  • 12 dried manicotti shells
  • ½ cup (120ml) water

Instructions:

  1. Drain the ricotta cheese in a colander lined with cheesecloth or paper towels for at least 15 minutes.
  2. In a large bowl, combine the drained ricotta, egg, Parmesan, Pecorino Romano, parsley, garlic, salt, pepper, and nutmeg (if using). Mix well.
  3. Cook the manicotti shells according to package directions, aiming for al dente. Drain and rinse with cold water to stop the cooking process.
  4. Spread a thin layer of marinara sauce on the bottom of the baking dish. Fill each manicotti shell with the ricotta mixture using a spoon or piping bag. Place the filled shells in the baking dish, seam-side down.
  5. Pour the remaining marinara sauce over the filled manicotti, ensuring they are well covered. Sprinkle with additional Parmesan cheese. Add the water to the side if the bottom of the pan is dry.
  6. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  7. Let the manicotti recipe rest for 5-10 minutes before serving.