Homemade manicotti is a delightful Italian dish that embodies comfort and flavor. The process of making the delicate pasta shells from scratch might seem daunting, but it’s incredibly rewarding. Each bite offers a perfect balance of the creamy, cheesy filling enveloped in a rich marinara sauce.
Ingredients:
For the Manicotti:
- 1 cup all-purpose flour
- 3 large eggs
- 1/2 cup water
- 1/4 teaspoon salt
For the Ricotta Filling:
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Marinara Sauce:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions:
- Prepare the Manicotti Shells:
- In a mixing bowl, whisk together the flour, eggs, water, and salt until smooth. The batter should be somewhat thin.
- Heat a non-stick skillet over medium heat. Lightly grease it with oil or cooking spray.
- Pour about 1/4 cup of the batter into the skillet, swirling it to coat the bottom evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another minute. Repeat with the remaining batter, stacking the shells on a plate.
- Make the Ricotta Filling:
- In a large bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, garlic powder, salt, and pepper. Mix until well combined.
- Prepare the Marinara Sauce:
- In a saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and cook for another minute.
- Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15-20 minutes, allowing the flavors to meld.
- Assemble the Manicotti:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Using a piping bag or a spoon, fill each manicotti shell with the ricotta mixture and place them in the baking dish in a single layer.
- Once all the shells are filled, pour the remaining marinara sauce over the top, ensuring the shells are covered. Sprinkle extra mozzarella on top if desired.
- Bake:
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Serve:
- Let the manicotti cool for a few minutes before serving. Garnish with fresh basil if desired.
