"It's that time of year again where Manicotti is the star of the kitchen! A beloved family tradition on Thanksgiving and Easter in my family but shows up more and more throughout the year. Honestly as soon as you try the melt in your mouth shell stuffed with the best combination of cheese and topped with a delicate meat sauce (or leave out the meat!) you’ll be hooked!!! The perfect sauce doesn’t need meat but you’ll certainly need really great whole peeled tomatoes and I am confident when I’m using Tuttorosso Tomatoes. You can see the difference in quality as soon as you open the can, and taste how sweet and juicy they are There are certain traditions that are just not meant to be changed."
Manicotti
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Prep time: 10mins
Cook time: 1hr
Serves or Makes: 10
Recipe Card
ingredients
For the sauce
- 1 28 ounce can Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
- 1 28 ounce can Tuttorosso San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt
- 1 pound ground meat, beef, veal, and pork
- fresh sage
- Kosher salt and freshly ground pepper, to taste
- 1/4 teaspoon freshly grated nutmeg
ingredients
For the crepe batter (manicotti shells)
- 1 cup 00 flour (caputo), or all-purpose flour
- 1 cup water, at room temperature
- 3 large eggs
ingredients
For the filling
- 1 15 ounce container ricotta
- 1/3 cup shredded pecorino romano, plus more for topping
- 1/3 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon freshly ground nutmeg
- Kosher salt and freshly ground pepper, to taste
Method
To make the sauce
Step 1
In a medium pot, heat olive oil on medium-low heat. Add ground meat and break up the meat using a spoon and brown until completely cooked through, 8-10 minutes.
Step 2
Stir in Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt and San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt, followed by fresh sage, and nutmeg. Season well to taste.
Step 3
Simmer on low heat for 45 minutes, stirring occasionally.
To make the manicotti shells
Step 1
In a mixing bowl, add eggs and water. Using a hand mixer, combine and slowly add in flour.
Step 2
Once fully mixed, spread 1/4 cup of batter to a small (about 8") lightly greased frying pan. Spread the batter so it covers the whole pan (should be very thin).
Step 3
Once it looks dry, about 1 minute. Flip onto parchment paper. Repeat for all 10 shells.
To make the filling
Step 1
Preheat the oven to 350°F degrees.
Step 2
In a small mixing bowl, combine ricotta, pecorino romano, mozzarella, fresh parsley, and nutmeg. Season to taste.
Step 3
In a large baking dish (9x13 inch) and spread a thin layer of sauce to the bottom.
Step 4
Fill each manicotti shell with a heaping spoonful of the cheese mixture. Fold each side over to make a “sleeve” and place in the pan or baking dish on the sauce.
Step 5
Cover manicotti with remaining sauce and a handful of pecorino romano.
Step 6
Bake for 10 minutes. Remove from oven and allow to cool for 10 minutes before serving.
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