Cheese Stuffed Manicotti
September 19, 2023Cheese Stuffed Manicotti
Ricotta cheese filling, melted mozzarella cheese, and marinara sauce are all used to prepare this baked manicotti. Prepare it for a special event and observe how happy people are.
Ingredients :
- 1 package of dried manicotti shells (8 ounces; around 12)
- 3 1/2 cups of whole or skim milk ricotta, 1 3/4 pounds
- 2 large egg yolks
- 8 ounces (2 cups) shredded mozzarella, divided
- 2/3 cup finely grated Parmesan
- 1 teaspoon finely grated lemon zest
- 1/4 cup freshly chopped parsley
- To taste, add an additional 1/4 teaspoon of kosher salt.
- 1/8 teaspoon freshly ground black pepper
- Pinch ground or grated nutmeg
- 2 1/2 cups of homemade marinara sauce, split into 1 (25-ounce) jar of store-bought sauce
Special Equipment
- 9x13-inch baking dish
STEPS :
1. Cook the pasta :
Large saucepan of salted water should be brought to a boil. When the water returns to a boil, add the manicotti and cook for 8 to 9 minutes, which is 1 minute less than the instructions on the package.Since it will be cooked again in the oven, the pasta should be just shy of being al dente (very slightly underdone). When it is cool enough to handle, drain in a colander and rinse under cold running water.
2. Make the filling :
Ricotta, 1 cup mozzarella, egg yolks, Parmesan, lemon zest, parsley, salt, pepper, and nutmeg should all be combined in a medium bowl.3. Preheat the oven and prepare the baking dish :
350°F for the oven's temperature. Using a 9x13-inch baking dish, cover the bottom with 1 cup of marinara sauce.4. Fill the manicotti :
Pour the filling into a gallon-sized zip-top bag or a pastry bag with a large, round tip. In the event that you're using a plastic bag, close the top and twist the bag so the ricotta is at one of the bottom corners. Snip the bag's corner off using scissors. As you fill the tubes, place each one in the ready baking dish.5. Bake the manicotti :
Over the pasta, drizzle the remaining sauce and top with the final cup of mozzarella. To prevent the cheese from sticking, place a sheet of paper over the top and cover the baking dish with foil. For 35 minutes, bake.Return the baking dish to the oven for an additional 15 minutes, or until the cheese melts and the sauce bubbles around the edges. Remove the foil and paper. 10 minutes should pass for the manicotti to settle.
6. Serve the manicotti :
If desired, garnish with parsley before serving.In the refrigerator, baked manicotti will last up to 3 days. Additionally, cooked or unbaked manicotti can be frozen for up to three months. Defrost in the refrigerator over night, then bake as indicated.
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