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Master the art of classic Italian manicotti with this family recipe featuring a rich three-cheese filling, tender spinach, and savory tomato basil sauce, all baked to golden perfection.
This treasured manicotti recipe comes from generations of Italian home cooking. The methodical process of preparing and filling each shell creates a meditative cooking experience that results in pure comfort food.
Key Components
- Pasta: Classic manicotti shells, cooked just until al dente
- Ricotta: Whole milk variety for optimal creaminess
- Spinach: Fresh young leaves, thoroughly dried
- Mozzarella: Premium whole milk, freshly grated
- Parmesan: Aged Parmigiano-Reggiano for depth
- Herbs: Fresh basil and Italian parsley
Step-by-Step Method
- Cook Pasta:
- Boil manicotti in salted water 8-10 minutes. Blanch spinach briefly, shock in ice water, drain and squeeze completely dry.
- Mix Filling:
- Combine drained ricotta, mozzarella, grated Parmesan, chopped herbs, garlic, and prepared spinach. Season with salt, pepper and optional chili flakes. Mix thoroughly.
- Fill Shells:
- Pipe filling mixture into shells from both ends using pastry bag with wide tip. Ensure complete filling to prevent collapse.
- Assemble:
- Layer sauce in baking dish, arrange filled shells with space between, cover with remaining sauce and cheese.
- Bake:
- Cover with foil, bake at 350°F for 20 minutes. Uncover and bake 5-10 minutes until golden.
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Traditional Italian cooking emphasizes proper ingredient preparation. The extra care taken with spinach moisture removal ensures perfect filling consistency and texture.
Advance Preparation
Assemble dish one day ahead, wrap well with plastic and foil. Refrigerate overnight. Remove plastic, retain foil, extend initial baking time by 15-20 minutes.
Storage Instructions
Cool completely, wrap thoroughly in plastic and foil. Freeze up to 3 months. Thaw in refrigerator overnight. Increase baking time 20-25 minutes for chilled dish.
Batch Cooking Strategy
Prepare two batches simultaneously. Serve one immediately, freeze second batch. Provides convenient homemade meal for future occasions.
Complete The Meal
Accompany with fresh Caesar salad and garlic-rubbed crostini. Traditional Chianti complements the rich flavors perfectly.
Presentation
Allow proper resting time. Plate carefully using broad spatula. Finish with fresh basil ribbons, extra Parmesan, and warm sauce.
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This authentic Italian recipe balances traditional technique with modern convenience. Proper attention to moisture control and seasoning transforms simple ingredients into an impressive family meal.
Frequently Asked Questions
- → Can I prepare the dish in advance?
- Sure thing! You can assemble it up to a day ahead, pop it in the fridge, and bake when it’s time.
- → Is it possible to freeze manicotti?
- Absolutely! Freeze them uncooked for up to three months. Just defrost overnight before baking.
- → What’s the simplest way to fill manicotti tubes?
- Using a piping bag or cutting the corner of a sandwich bag makes stuffing them super easy.
- → Can I swap out the cheeses?
- Totally! You can replace them with others that melt well like provolone or gouda.
- → Why do some manicotti tear during cooking?
- Overcooking the pasta can make it fall apart—keep it slightly firm so it holds up better in the oven.