Authentic Homemade Manicotti
A delightful homemade manicotti featuring tender pasta shells filled with a creamy ricotta mixture, topped with marinara sauce and baked to perfection.
Equipment
- Large Bowl
- Non Stick Pan (8-inch recommended)
- Parchment Paper
- Baking dish
- Large Ladle
Ingredients
- 8 Eggs (approximate 480g)
- 3 ½ Cups All Purpose Flour (400g)
- 3 Cups Water (720ml)
- 1 Teaspoon Salt
- Non Stick Cooking Spray
- 3 Eggs (approximate 180g)
- 1 Large (32 oz) Container Part Skim Ricotta (approximate 907g)
- 1 Small (16 oz) Container Mozzarella (approximate 454g)
- 1 Small (8 oz) Container Mozzarella (approximate 227g)
- 3 Tablespoons Grated Parmesan Cheese (approximate 24g)
- ½ Cup Milk or Water (120ml)
- ¼ Cup Finely Chopped Flat Leaf Parsley (15g)
- 6 Cups Marinara Sauce (1440ml)
- ¼ Cup Grated Parmesan Cheese (24g)
Instructions
- Start by whisking 8 eggs in a large bowl until they are nice and frothy, which should take about 1 minute. Next, add 3 cups of water and 1 teaspoon of salt to help achieve a smoother consistency. Be gentle to avoid overmixing; you want a light batter, not a dense one!
- Gradually stir in 3 1/2 cups of flour, combining until there are no dry bits left. The batter should feel thick yet pourable. Let it sit for 10-15 minutes; this helps the flour hydrate fully, which is crucial for making beautiful shells.
- Coat an 8-inch non-stick pan with cooking spray, ensuring even coverage, and preheat it over medium heat. Pour some batter into the pan, swirling it for an even layer. Look for the edges to lift slightly; that is your cue to flip! Allow them to cook no longer than 30 seconds per side to avoid rubbery shells.
- In another bowl, mix together 1 large container of ricotta, 1 small container of mozzarella, 3 eggs, and 3 tablespoons of parmesan until everything is well blended and creamy. If it feels thick, add a splash of milk or water to lighten it up. Taste a bit to ensure it has the right flavor and consistency.
- Grab the cooled pasta shells and stuff each one with the cheesy filling using a large ladle. Place them carefully in a baking dish. Avoid over-stuffing as it can cause them to burst while baking.
- Pour 6 cups of marinara sauce over the filled shells, ensuring they are nicely covered. Sprinkle with 1/4 cup of grated parmesan on top for an added layer of flavor.
- Pop your baking dish in the oven and bake at 375 degrees F until bubbly and golden, approximately 20-30 minutes. The aroma will fill your kitchen. To prevent sogginess, ensure you do not overbake.
- Once baked, let the manicotti sit for about 10 minutes before serving. This helps everything set up nicely, making it easier to slice without the filling oozing out.
Notes
Store filled manicotti in the refrigerator if made the day before, covered with parchment paper.
You can prepare the homemade shells a day ahead and store them on parchment-lined baking sheets.
Make sure the non-stick pan is fully heated and sufficiently sprayed to prevent tearing.
For a fluffier filling, a splash of milk or water can lighten the consistency if it becomes too dense.
If your manicotti appears mushy, reduce the baking time and monitor the sauce for bubbling.
Using an 8-inch non-stick pan yields uniform sizes for an even cooking experience.
Reheat in an oven set to 350 degrees F for about 15-20 minutes, until heated through.
Serve with a full salad on the side, or pair with garlic bread for a complete meal. Top with fresh basil for an added flavor boost.
Add spinach to the ricotta filling for added nutrition.
Use a combination of different cheeses in the filling for variety.
Substitute meat sauce instead of marinara for a heartier option.
Select ricotta that is part-skim for less fat and a lighter filling.
Opt for fresh mozzarella for the best texture and flavor.
Consider adding fresh herbs to the filling for extra depth.