Mama Mia Threecheese Manicotti a Pasta Perfection
Recipe Introduction: Get Ready for Some Proper Comfort Food!
Ever crave something so comforting it feels like a warm hug? Well, get your aprons ready. We're diving headfirst into Three Cheese Manicotti , a dish that's pure cheesy, tomatoey bliss.
This Manicotti recipe is about to become your new go-to for easy weeknight dinners or impressing your mates. Honestly, this is a proper crowd pleaser.
What's the Deal With Manicotti?
Italian Manicotti recipe has some history. It's a classic dish hailing from Italy, where big family meals are a way of life.
This cheese manicotti is all about simple ingredients coming together in a symphony of flavor. It's surprisingly easy to make.
It will take you an hour or so. This recipe yields about 6-8 servings, perfect for a family feast or a gathering with friends.
Why You'll Love This Ricotta Manicotti Recipe
Let's talk benefits, shall we? Besides being incredibly delicious, ricotta cheese is packed with protein, making this a somewhat guilt free indulgence.
This baked manicotti is ideal for a cosy night in, a potluck with friends, or even a celebratory dinner. Seriously, this dish is special because it's both comforting and impressive.
It's the ultimate comfort food with a touch of elegance.
Ready to get started? It is time to look at the list of ingredients.
Ingredients & Equipment: Let's Get This Show on the Road!
Alright, gather 'round, buttercups! Before we dive into this Three Cheese Manicotti masterpiece, let's chat about the bits and bobs you'll need.
Honestly, nothing too fancy, promise. Just your usual kitchen suspects, but with a few Italian inspired twists!
Main Ingredients: The Holy Trinity of Cheese!
This cheese manicotti is all about that cheesy goodness, innit? So, getting the right stuff is key. No dodgy supermarket "cheese slices" allowed!
- Manicotti Shells: About 12 shells (that's around 8oz/225g ). Check the pasta aisle!
- Olive Oil: Just a glug – 1 tbsp (15ml) – for the pasta and sauce.
- Ricotta Cheese: 15 oz (425g) of full fat ricotta, please! Don't skimp. Quality ricotta makes all the difference.
- Egg: 1 large one, lightly beaten. Keeps the filling together like glue.
- Parmesan Cheese: 1/2 cup (50g) of freshly grated Parmesan. It needs to be grated, though.
- Mozzarella Cheese: 1/2 cup (50g) shredded. Divide this some in the filling, some on top for that melty goodness.
- Parsley: 1/4 cup chopped fresh parsley is the perfect amount of freshness
- Oregano: 1 tsp dried.
- Garlic Powder: 1/2 tsp gives the filling a subtle kick.
- Salt & Pepper: To taste, of course!
- Onion: 1 small one, chopped. It's where all the flavour begins.
- Garlic: 2 cloves , minced. I love it, so I tend to add more, you know?
- Crushed Tomatoes: 28 oz (800g) can.
- Tomato Sauce: 15 oz (425g) can.
- Basil: 1 tsp dried.
- Sugar: 1/4 tsp is all you need. It cuts the acidity of the tomatoes.
Seasoning Notes: The Secret Sauce to Flavor!
We're aiming for a proper Italian flavor bomb here. And how to make manicotti with three cheeses , right? The oregano garlic combo is non-negotiable.
It's like the Barry and Peggy of the spice rack a classic! A pinch of sugar in the tomato sauce balances the acidity.
If you are not an oregano type of person, just use marjoram.
Equipment Needed: Keep It Simple, Stupid!
No need for fancy gadgets. This easy manicotti recipe is all about comfort, not complication.
- Large Pot: For boiling the pasta. Obviously.
- 9x13 inch Baking Dish: The perfect size for this amount of baked manicotti .
- Mixing Bowls: To mix the filling.
- Large Spoon or Pastry Bag: For stuffing the shells. Honestly, a spoon works just fine!
- Small Saucepan: For the sauce.
Mama Mia! Let's Talk Three Cheese Manicotti!
Honestly, who doesn't love a good pasta bake? Especially when it's something as comforting as Three Cheese Manicotti ? It's like a warm hug on a plate, proper soul food, innit? Today, we are gonna share with you How To Make Manicotti With Three Cheeses , it's much easier than you think!
Prep Like a Pro
First things first, let's get our mise en place sorted. Chop your onion and garlic for the tomato sauce. Measure out all your cheeses: ricotta, mozzarella, and parmesan.
A little bit of prep goes a long way! This Manicotti Recipe is all about organization. A top tip, is to set everything up before you start cooking.
Makes it less stressful. Safety wise, just be careful with that boiling water for the pasta shells! We don't want any burnt fingers, alright?
step-by-step: Making Your Manicotti
- Boil 12 manicotti shells 'til al dente . About 8 minutes . Drain 'em quick and drizzle with 1 tbsp olive oil to avoid a sticky situation.
- Sauté 1 chopped onion and 2 cloves minced garlic in 2 tbsp olive oil 'til soft. Add 1 (28oz) can crushed tomatoes , 1 (15oz) can tomato sauce , 1 tsp dried basil , 1/2 tsp dried oregano , sugar, salt and pepper. Simmer for 15 minutes , stirring frequently.
- Mix 15 oz ricotta , 1 egg , 1/2 cup parmesan , 1/4 cup mozzarella , parsley, oregano, garlic powder, salt, and pepper. It's the Cheese Manicotti filling!
- Fill each shell with the ricotta mixture. Easiest with a spoon or piping bag, you know?
- Spread sauce in a 9x13 inch dish . Arrange filled shells seam down. Pour over remaining sauce and top with remaining 1/4 cup mozzarella .
- Bake covered at 375° F ( 190° C) for 20 minutes . Uncover and bake another 15- 20 minutes or until bubbly.
Pro Tips for Epic Manicotti
Wanna take your Italian Manicotti Recipe to the next level? Add a dollop of cream to the filling or to the tomato sauce for that extra creamy texture.
For a make-ahead Manicotti Recipe , assemble it a day ahead and bake just before serving. Also, don't overcook the shells or they'll be mushy.
No one wants mushy manicotti! This Easy Manicotti Recipe is so versatile, honestly!
Now, go forth and make some delicious Baked Manicotti ! You'll have everyone saying "Mamma Mia!" in no time.
Recipe Notes That'll Make Your Three Cheese Manicotti Sing!
Right, let's talk about making your THREE CHEESE MANICOTTI absolutely brilliant . Honestly, even the best recipes need a little tweaking, innit? These are my tried and-true tips! You know? From a foodie to another.
Showstopper Serving Suggestions
Presentation is key, darling! Imagine serving up your glorious cheese manicotti on a warm plate. Sprinkle with a bit of fresh basil.
Boom! Insta worthy. I love serving mine with a simple side salad. Just some rocket and a light vinaigrette, innit? And a cheeky glass of Chianti.
Because why not? Treat yourself!.
Clever Storage Tips
Okay, so you've made a mountain of Ricotta Manicotti Recipe , and you have leftovers. Pop it in an airtight container.
It'll be happy in the fridge for 3-4 days . Fancy making it ahead? This make-ahead Manicotti Recipe is PERFECT.
Assemble, but don't bake. Freeze for up to three months . Thaw in the fridge overnight. Then bake as per the instructions.
Easy peasy! Reheating? Oven is best. Microwave works in a pinch, but it can get a bit soggy, yeah?
Brilliant Variations
Feeling adventurous? Let's get a bit cheeky with variations, shall we? This Easy Manicotti Recipe is so easy to tweak to your taste.
Fancy a veggie version? Chuck in some spinach or roasted veggies with the ricotta. Boom! Healthier ish. Or for the meat lovers, add some cooked sausage to the cheese filling.
Delish . For a dietary adaptation, try using gluten-free manicotti shells. This makes it an Italian Manicotti Recipe the whole family can enjoy!.
Nutrition Nuggets
Right, let's get down to brass tacks. Nutritionally speaking, Three Cheese Manicotti is...well, it's comfort food, isn't it? Packed with protein from the cheese. But also, carbs. Moderation is key, yeah?
Listen, making How To Make Manicotti With Three Cheeses isn't scary. It’s a hug in a dish! Don't be afraid to experiment.
Get in the kitchen, have a laugh, and create something amazing. Happy cooking!
Frequently Asked Questions
Help! My manicotti shells are tearing when I try to stuff them. What am I doing wrong?
Oh dear, that's a classic kitchen kerfuffle! First, make sure you're cooking the manicotti shells al dente slightly firm. Overcooked shells are much more prone to tearing. Also, let the shells cool down enough to handle them comfortably; trying to stuff piping hot pasta is like trying to herd cats!
Finally, be gentle and use a pastry bag or a Ziploc bag with the corner snipped off for easier filling.
Can I make this THREE CHEESE MANICOTTI ahead of time? I'm hosting a dinner party!
Absolutely! This recipe is perfect for making ahead, a proper "Blue Peter" style preparation. Assemble the manicotti completely, right up to the point of baking. Cover it tightly with plastic wrap and refrigerate for up to 24 hours.
When you're ready to bake, simply add about 10-15 minutes to the baking time to ensure it's heated through. This will save you so much stress on the day of your party!
Is there a good substitute for ricotta cheese in this recipe? I can't seem to find any at my local store.
Finding ricotta can sometimes be a mission impossible! If you're striking out, a good substitute is small curd cottage cheese. Be sure to drain it really well to remove any excess moisture you don't want soggy manicotti! You could also try a firm silken tofu, blended until smooth, for a dairy-free alternative.
How do I store leftover Three Cheese Manicotti, and how long will it last?
Leftover manicotti is a gift that keeps on giving! Store it in an airtight container in the refrigerator. It will happily keep for 3-4 days. To reheat, you can microwave individual portions, or reheat the entire dish (covered with foil) in a preheated oven at 350°F (175°C) until heated through.
You can also freeze it, but the texture of the ricotta might change slightly upon thawing.
Can I add meat to this Three Cheese Manicotti recipe? I want to make it a bit more hearty.
Absolutely, you can totally "pimp" this recipe up. Brown some ground beef or Italian sausage and drain off any excess fat. Let it cool slightly, then mix it into the cheese filling. You can also add shredded cooked chicken or even some chopped pepperoni for extra flavour. Just remember to adjust the seasoning to taste.
What's the best way to prevent the tomato sauce from being too acidic? My family aren't big fans of sour flavours!
That's a fair point, some people aren't big fans of acidic tomato sauces, no worries. A pinch of sugar (about 1/4 teaspoon) added to the sauce can work wonders to balance the acidity. Another trick is to add a knob of butter (about a tablespoon) while the sauce simmers the fat mellows out the tartness.
Taste as you go and adjust to your liking. A good glug of olive oil can help too!
Mama Mia Threecheese Manicotti A Pasta Perfectio
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 20-25g |
| Fiber | 3-5g |
