Manicotti
10 minutes
Prep Time
1 hour
Cook Time
10
Servings
It’s that time of year again when Manicotti is the star of the kitchen, a beloved family tradition around Thanksgiving and Easter! As soon as you try the melt-in-your-mouth shell stuffed with the best combination of cheese and topped with a delicate meat sauce (or leave out the meat), you’ll be hooked! The perfect sauce doesn’t need meat but you will certainly need really great whole peeled tomatoes and I am always confident when using Tuttorosso Tomatoes. You can see the difference in quality as soon as you open the can, and taste how sweet and juicy they are! @homemadebybruno @thefeedfeed
Ingredients
- 1 tablespoon olive oil
- 1 pound beef, veal and pork ground meat
- 1 can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
- 1 can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt
- fresh sage
- 1/4 teaspoon nutmeg, freshly grated
- Kosher salt and freshly ground black pepper to taste
- 3 eggs, large
- 1 cup water, room temperature
- 1 cup all-purpose flour
- 1 (15 ounce) carton ricotta cheese
- 1/3 cup Pecorino cheese, shredded, plus more for topping
- 1/3 cup mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon freshly ground nutmeg
Instructions
Make the Sauce – Step one
In a medium pot, heat olive oil on medium-low heat. Add ground meat and break up the meat using a spoon and brown until completely cooked through, 8-10 minutes.
Step two
Stir in Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt and San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt, followed by fresh sage and nutmeg. Season with salt and pepper to taste.
Step three
Simmer on low heat for 45 minutes, stirring occasionally.
Make the Manicotti Shells – Step one
In a mixing bowl, add eggs and water. Using a hand mixer, combine and slowly add in flour.
Step two
Once fully mixed, spread 1/4 cup of batter onto a small (8″) lightly greased frying pan. Spread the batter so it covers the whole pan (should be very thin).
Step three
Once it looks dry, about 1 minute, flip onto parchment paper. Repeat for all 10 shells.
Make the Filling – Step one
Preheat the oven to 350°F.
Step two
In a small mixing bowl, combine ricotta, pecorino Romano, mozzarella, fresh parsley, and nutmeg. Season with salt and pepper to taste.
Step three
In a large baking dish (9×13 inch), spread a thin layer of sauce on the bottom.
Step four
Fill each manicotti shell with a heaping spoonful of the cheese mixture. Fold each side over to make a “sleeve” and place in the pan or baking dish on top of the sauce.
Step five
Cover manicotti with remaining sauce and a handful of pecorino Romano.
Step six
Bake for 10 minutes. Remove from oven and allow to cool for 10 minutes before serving.
Related Recipes
-
Garlic Butter Hot Honey Pepperoni Pizza Croissants
Garlic Butter Hot Honey Pepperoni Pizza Croissants take everything you love about a classic slice and tuck it inside a buttery, flaky croissant.
-
Pesto Chicken Parm Sandwich
This decadent sandwich is packed with flavor thanks to a simple homemade pesto and a spicy, chunky tomato sauce. Tuttorosso San Marzano Style Hand Crushed Tomatoes.
-
Baked Gnocchi in Pomodoro Sauce
Gnocchi in a cream pomodoro sauce, topped with cheese and baked for a comfort dish like no other.
Related Blog Items
-
Kitchen Must Haves: Essential Tools for Home Cooks
Find the must-have kitchen essentials every home cook should own. From tools to utensils, our expert guide will help you build the ultimate cooking setup.
-
Father’s Day Dinner Ideas: 30 Flavorful Recipes Dad Will Love
Celebrate Dad with these bold and satisfying Father's Day meals featuring rich sauces, hearty pastas, and savory classics—all made with Tuttorosso Tomatoes.
-
Pantry Organization Ideas: Tips for Maintaining Pantry “Zen”
We’ve compiled some pantry organization ideas to transform your kitchen storage. Maximize space with baskets, jars, and clever DIY hacks, and find everything you need at a glance.