Manicotti are large tubes of Italian pasta, typically with ridges on the outside, making it easy to trap the flavorful sauce. The cheese-filled shells are nestled in tomato sauce, topped with mozzarella, and baked in a casserole dish.
To customize the recipe, this popular baked pasta can be stuffed with multiple kinds of cheese and the mixture can even include chopped vegetables like mushrooms and spinach. For a heartier meal, I would make this with a meat sauce consisting of Italian sausage, beef, or veal.
Three kinds of cheese in the filling
The hallmark of a tasty stuffed manicotti is its filling. For a unique combination of texture and flavor, I use three types of Italian cheeses. Ricotta cheese is the base, it has a hint of sweetness and creamy consistency. It’s also soft and gooey, making it easy to pipe.
Mozzarella is mild and stretchy, helping to bind the filling and provide the drool-worthy pull. Aged Parmesan cheese is hard, but it brings a nutty and sharp taste. To fill the manicotti shells, use a piping bag fitted with a large round tip (I use Ateco 806) or a large freezer bag with the small opening cut in one corner
The secret ingredient: nutmeg
I worked at an Italian restaurant when I was in college, the head chef told me about a secret ingredient he adds to his cheese-stuffed pasta: nutmeg! Just a dash adds a hint of sweetness and depth. When paired with salt and pepper, you’ll be surprised how much it enhanced the taste.
Cooking the pasta
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