Cheesy Manicotti

Cheesy Manicotti






​Prep Time: 35 Min
Cook Time: 1 1/2 Hours

Yields: 4 + Servings

WHAT YOU NEED

NOTE:

• This recipe will use anywhere from 13 - 16 manicotti noodles at max. Boil a couple extra in case some of them split in the pot!
• I haven't seen oven-ready manicotti the way I've found cannelloni. Obviously, if you find oven-ready manicotti noodles, feel free to supplement them instead of the dry ones.

SauCe

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 1/2 Tbsp. Pepperoncini In Oil
• 4 cloves Garlic, crushed
• 1 Yellow Onion, diced
• 1 Large Carrot, peeled & diced
• 2 stalks Celery, diced
• Handful Fresh Basil, torn
• 1 Tbsp. Tomato Paste
• 1/2 C White Wine
• 796ml Whole San Marzano Tomatoes
• Water
• 1/2 Tsp. + Pink Salt
• Cracked Pepper

Filling

• 560g Full Fat Ricotta
• 3 cloves Garlic, crushed & minced / pressed
• 1 Large Free-Range Egg
• 1 C Pizza Mozzarella, shredded
• 1 C Extra Old White Cheddar, shredded
• 1/3 C Pecorino, shredded
• 3 Tbsp. Fresh Parsley, finely chopped
• 1/2 Tsp. Pink Salt
• 1 1/2 Tsp. Italian Seasoning
• Nutmeg

EXTRAS - 1 C Pizza Mozz, shredded, Fresh Basil / Parsley, Pecorino for Garnish

DIRECTIONS

• SAUCE - Begin heating the butter, pepperoncini, EVOO, and garlic, in a medium sized pot set to just below medium heat. Once heated, let everything sizzle for 30 seconds or so, add the basil and continue for another 30 seconds, then, add the onion, carrot, celery, and a good pinch of both salt & cracked pepper. Stir and cook 5ish minutes before stirring in the tomato paste and continuing to cook another minute or two. Add the wine and simmer until reduced. Add the tomatoes and rinse out the can with 1/2 c water, adding it to the pot as well. Use a wooden spoon to smash up the tomatoes a bit in the pot. Bring the sauce to a boil and once boiled, add the 1/2 tsp. salt, cover, and reduce to medium low. Simmer 25 - 30 minutes. Puree using an immersion blender until smooth. taste and adjust salt if desired.​

• Bring a large pot of cold, generously salted water to a boil. Once boiled, add the manicotti to the pot singly to avoid overcrowding and cracking in the pot. Boil until just before / right at the al dente mark. Strain and wait for the noodles to cool. Don't rinse them.
• FILLING - Mix everything together for the filling in a medium sized mixing bowl. Add a dash or two of freshly grated or ground nutmeg. 
• Preheat oven to 350 F
• Grab a baking dish / tray large enough to accommodate the manicotti. Spread some sauce to coat the bottom of the dish. To assemble, use a piping bag with an open star shaped tip which will allow the chunks of herbs, cheese, and garlic, to flow freely. Fill the manicotti from one side, flip, and fill the other until they're plump and stuffed. Nestle them in to the sauce and continue until you have used all of your filling. Ladle sauce all over the manicotti to coat them entirely and sprinkle the 1 C pizza mozz over the dish.
• Cover and bake 25 minutes. Remove cover and continue another 20 + minutes until cheese is lightly brown, melty, and bubbly.
• Remove from oven and set on to a wire cooling rack for 5 - 10 minutes. 
• Serve each portion with freshly grated pecorino and some fresh basil / parsley. ENJOY!
• Refrigerate any leftovers in a sealed container for 4 - 5 days in the fridge.

HAPPY VEG