Classic Cheese Manicotti
Craving a comforting manicotti recipe? This Sausage Manicotti recipe is packed with flavor and surprisingly easy! Perfect for a Fall Sunday Dinner or weeknight win. Get the recipe now!
Recipe Introduction
Quick Hook
Fancy a comforting hug on a plate? This manicotti recipe is exactly that. Honestly, who can resist pasta tubes packed with cheesy goodness and bathed in rich tomato sauce?
Brief Overview
Cheese manicotti is italian-american soul food at its finest. its origins are humble. it is a comforting dish that is easy to make.
This recipe hits the sweet spot with a medium difficulty level. total cook time is roughly an hour. this sausage manicotti recipe yields around 6 servings.
This makes it perfect for a family fall sunday dinner ideas .
Main Benefits
The best thing about this manicotti recipe is that it's proper comfort food. this recipe is special because it's satisfying and easy.
It is also packed with protein and calcium. perfect for a weeknight dinner or a weekend gathering.
What's the Deal with Manicotti Anyway?
You know, dinner ideas italian style always hit the spot. this meaty manicotti recipe is no exception. if you want to go down the path of manicotti recipe sausage , you have to get this recipe.
Manicotti is a total crowd-pleaser. it's basically pasta tubes stuffed with deliciousness. what's not to love? think of it as the lasagna's cooler, easier-to-handle cousin.
Let's Talk Filling: The Heart of the Manicotti
The soul of any manicotti recipe is the manicotti filling . we're using ricotta cheese as our base. to that we’re adding parmesan, garlic, and herbs.
It's simple. it's classic. it's divine. you'll need ricotta, an egg, parmesan, pecorino, parsley, garlic, salt, pepper, and a pinch of nutmeg.
It is so easy! remember to drain the ricotta really well. trust me, this will save you from a soggy disaster! you can find delicious italian sausage manicotti versions as well, by adding ground sausage.
Ingredients: The Building Blocks of Bliss
Ok, gather 'round, here's what you'll need. marinara sauce is a key part of a great manicotti. to bring even more comfort you can try dump and bake manicotti string cheese , it is a new version that is very popular and easy to make.
You will also need manicotti shells, and a bit of water.
Okay, so we're diving into the heart of this amazing manicotti recipe . Honestly, it's all about the quality ingredients. Let's break it down so you know exactly what you need.
Ingredients & Equipment
Main Ingredients
Alright, let's get real about the good stuff . No shortcuts here!
Ricotta Cheese: You’ll need 30 ounces (850g) . Full-fat is where it's at. Seriously, don't skimp! Make sure to get the best one you can afford.
Egg: Just 1 large egg is all you need.
Parmesan Cheese: Grab ½ cup (60g) , grated. And then you need more for topping, of course!
Pecorino Romano Cheese: ¼ cup (30g) , grated. It adds a nice zing .
Fresh Parsley: ¼ cup (5g) , chopped finely. Fresh is ALWAYS better.
Garlic: Just 1 clove , minced. More if you're like me and love garlic.
Salt: A measly ½ teaspoon .
Black Pepper: ¼ teaspoon . Freshly ground is a game-changer.
Nutmeg: (Optional) A tiny pinch. Like, a super tiny pinch!
Marinara Sauce: Get 1 (24 ounce/680g) jar . Honestly, I use my favourite brand. It matters!
Manicotti Shells: 12 dried shells . Find them in the pasta aisle.
Italian sausage: adding 1 pound of browned and crumbled italian sausage to the ricotta filling kicks this sausage manicotti recipe up a notch and turns it into a meaty manicotti recipe perfect for your fall sunday dinner ideas.
Quality indicators? For the cheese, check the dates and look for that creamy texture. The manicotti filling is where the magic happens!
Seasoning Notes
Let's talk flavour boosters!
Essential Spice Combination: Garlic, salt, pepper, and a hint of nutmeg are your base.
Flavor Enhancers: A little red pepper flake never hurt anyone.
Aromatics: Fresh basil would also rock here.
Quick substitutions? Dried herbs work if you're in a pinch. Honestly, though, fresh is always better. I always make the Manicotti recipe Sausage .
Equipment Needed
Okay, let's talk gear. Nothing too fancy!
Large Pot: For boiling the pasta.
Colander: Drain that ricotta!
Mixing Bowls: Different sizes for different tasks.
9x13 Inch Baking Dish: The star of the show.
Spoon or Piping Bag: For stuffing the manicotti. A zip-top bag works too.
Cheese Grater: For grating all that cheese!
Garlic Press (Optional): If you're fancy.
Household alternatives? a smaller baking dish works. just adjust the amounts. a fork can mash garlic if you don't have a press.
This sausage stuffed manicotti recipe is so forgiving. my mom's always says, "eh, close enough!" when i ask for tips or dinner ideas italian .
It can be like a dump and bake manicotti string cheese extravaganza if you like!
So there you have it, all the bits and bobs you need to make a killer manicotti recipe . Ready to get started?
Alright, let's dive into making some seriously good classic cheese manicotti . honestly, this is proper comfort food, isn't it? a true classic.
It's like a warm cuddle on a plate, especially perfect for those fall sunday dinner ideas .
Cooking Up Comfort: Let's Make Manicotti!
This isn’t some fancy-pants recipe. we're keeping it real and achievable, even if you’ve had a long day. i remember the first time i tried to make manicotti – absolute chaos! pasta everywhere, ricotta everywhere .
Learn from my mistakes, yeah?
Prep Steps: Get Your Act Together
Right, first things first: essential mise en place . sounds posh, doesn't it? it just means get everything prepped before you start.
Chop your parsley, mince your garlic. get your ingredients measured out. this is time-saving organization tip number one!
Next up, that all-important ricotta. You want to get that water out, this stops it being soggy. Drain that ricotta for at least 15 minutes while you do the other prep.
Step-by-Step: Manicotti Magic
Here's the breakdown of how to make this beautiful manicotti recipe .
- Ricotta Prep: Squeeze out the water from ricotta, proper dry, ok?
- Mix It Up: Combine ricotta, egg, cheeses, parsley, garlic, salt, pepper and nutmeg in a bowl.
- Cook the Pasta: Cook manicotti shells al dente , about 8- 10 minutes . Drain, rinse with cold water. Careful they don't turn to mush.
- Fill 'Em Up: Spread a bit of sauce in the dish. Now spoon the mixture inside each pasta tube using a spoon, or piping bag, placing seam down.
- Sauce It: Spread marinara over the manicotti and sprinkle over parmesan
- Bake Time: Bake at 375° F ( 190° C) for 20 minutes covered, then 15- 20 minutes uncovered, until golden brown and bubbly.
Pro Tips: From Good to Great
Alright, here's where we take it up a notch. want a meaty manicotti recipe ? brown some italian sausage, then add it to your ricotta mix.
I love using italian sausage manicotti . makes it extra hearty.
- Expert Tip: Don't overcook the pasta. Slightly undercooked is better.
- Common Mistake: Overfilling the shells. They burst when they bake – massive mess!
- Make-Ahead: You can assemble the manicotti a day ahead and keep it in the fridge until you're ready to bake. Great for Dinner Ideas Italian.
You know, making manicotti is about more than just following a recipe. it's about creating a feeling. it's about sharing something delicious with the people you care about.
So go on, give it a go! it's not just a recipe, its a sausage stuffed manicotti recipe . you can even try the dump and bake manicotti string cheese version.
Alright, here's the extra stuff to make your manicotti recipe shine! this is where we talk about the little things.
You know, the stuff that takes it from good to amazing . honestly, it's all about the details.
Recipe Notes
Serving It Up Right
Okay, so you've got this beautiful sausage manicotti recipe . what now? presentation matters. think about plating it nicely. a sprinkle of fresh parsley is a must.
Maybe a drizzle of good olive oil.
For sides, garlic bread is a no-brainer. but a simple caesar salad also works wonders. cuts through the richness, you know? and for drinks? a nice glass of chianti is chefs kiss .
This is definitely one of those dinner ideas italian ! for a fall sunday dinner ideas , serve with roasted vegetables!
Storing the Goodness
Leftovers? Lucky you! This meaty manicotti recipe is even better the next day. Just pop it in the fridge. It'll keep for 3-4 days. Make sure it's in an airtight container, yeah?
Freezing? totally doable! just wrap individual portions tightly in cling film. then, toss them in a freezer bag. it'll last for up to 3 months.
Reheating is easy. just bake it covered in the oven or microwave it. easy peasy!
Switching Things Up
Want to make it your own? Go for it! Need a gluten-free option? No probs. Use gluten-free manicotti shells. Easy swap!
For a veggie version, add some spinach to the manicotti filling . you know, squeeze out all the water first. no one likes soggy manicotti.
Another neat swap would be zucchini instead of spinach, but be mindful that zucchini releases more moisture than spinach.
Getting Down to Brass Tacks: Nutrition
So, this Sausage Stuffed Manicotti Recipe is delicious. But, what's inside? It's packed with protein from the ricotta and sausage. Carbs from the pasta. And fats, well, it's cheesy!
It also has calcium and some vitamins. but let’s be real. it's comfort food. not a health food. enjoy it in moderation! no judgement, this is an indulgence.
I promise that your dump and bake manicotti string cheese dream will come true!
Look at it this way: you've got a delicious, comforting italian sausage manicotti on your hands. don't be afraid to make it your own.
Tweak it, change it, have fun with it. you got this! and, trust me, your family and friends will thank you for it.
Enjoy, and don't sweat the small stuff. remember, this is how you do a sausage manicotti recipe right!
Frequently Asked Questions
Why is my manicotti recipe turning out watery? How can I avoid soggy manicotti?
The key to avoiding watery manicotti is to thoroughly drain your ricotta cheese. Ricotta contains a lot of moisture, and if you don't get rid of the excess, it'll seep out during baking, making your dish soggy. Use a cheesecloth-lined colander and let the ricotta drain for at least 15 minutes, or even better, a few hours in the fridge. This is even more important than knowing all the words to "Bohemian Rhapsody"!
Can I make this manicotti recipe ahead of time?
You bet! Assembling the manicotti ahead of time is a great way to save time on a busy weeknight. Simply prepare the filling, stuff the shells, and assemble the dish as instructed, then cover it tightly and refrigerate for up to 24 hours. When you're ready to bake, just add a few extra minutes to the cooking time, and you'll be enjoying a comforting meal faster than you can say "fish and chips".
I'm not a fan of ricotta. Is there a good substitute I can use in this manicotti recipe?
While ricotta provides that classic creamy texture, you can substitute it with well-drained cottage cheese that's been blended until smooth. Keep in mind it will alter the flavour profile slightly but will still work. You could also experiment with a combination of mascarpone and a little cream cheese for an extra-rich filling – just don't tell Nonna! It's like using margarine instead of butter on your crumpets, it works but just isn't quite the same.
How long does cooked manicotti last in the fridge, and can I freeze it?
Cooked manicotti will generally keep in the fridge for 3-4 days when stored properly in an airtight container. For longer storage, freezing is a great option. Let the manicotti cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. It can be frozen for up to 2-3 months. Just like a good episode of "The Great British Bake Off," it might lose a tiny bit of its original charm, but it'll still be delicious after reheating!
Any tips for making this manicotti recipe vegetarian-friendly, or for adding some extra veggies?
This manicotti recipe is already vegetarian-friendly! To add extra veggies, stir some cooked and squeezed spinach into the ricotta filling for a boost of nutrients and flavour. You could also add finely chopped mushrooms or zucchini. Just make sure to cook them first to release excess moisture. It's like adding a cheeky bit of broccoli to your Sunday roast – good for you and tastes great!
My manicotti shells are always tearing when I try to stuff them! What am I doing wrong?
Overcooked manicotti shells are prone to tearing. Cook them al dente – slightly firm to the bite – and don't overcook. Rinse them immediately in cold water after draining to stop the cooking process. Use a piping bag or a spoon to gently fill them, avoiding excessive pressure. Treat them like you're handling the Crown Jewels - with care! You can also add a small amount of olive oil to the cooking water, to help prevent the shells from sticking together.
Classic Cheese Manicotti Recipe Card
