Baking Manicotti: No Sauce, No Problem!

Manicotti is a large, ridged tube-shaped pasta that is often stuffed with cheese and baked. However, boiling the manicotti noodles before filling them can be a hassle, and it can be challenging to get the right texture without overcooking them. A clever alternative is to use no-boil lasagna noodles, which are softened in boiling water and then filled and rolled up with the cheese mixture. This method eliminates the need for precooking the pasta and makes assembly much easier. The rolled manicotti are then baked in a rich marinara sauce, resulting in a comforting and impressive vegetarian main dish.

How to make a cheese filling

Ingredients

Most manicotti recipes use a combination of ricotta, mozzarella, and parmesan cheese. You can also add an egg to the mixture to help bind the filling. Season with salt and pepper to taste, and consider adding dried parsley, basil, oregano, or Italian seasoning for extra flavour.

Method

• Combine the cheeses, egg, and spices in a mixing bowl.
• Mix until well blended.
• If you are not using a piping bag, spoon the mixture into a Ziploc bag. Clip one corner of the bag, about half an inch, and use this to pipe the filling into the manicotti shells.
• If you are using a piping bag, fill the bag with the cheese mixture and pipe it into the manicotti shells.
• Start at one end of the shell and pipe the mixture in until it is about halfway full. Then, turn the shell over and repeat on the other side.

How to stuff manicotti

Manicotti is a traditional Italian dish that uses large noodles or thin crepes (crespelle) stuffed with different kinds of cheeses. It is a very simple dish to make at home. Here is a step-by-step guide on how to stuff manicotti:

Boil the Manicotti:

Firstly, bring a large pot of water to a boil. Add the manicotti tubes and cook until al dente, which usually takes about 6-12 minutes. Drain the water and run the manicotti under cool water. Then, toss the manicotti in olive oil and set aside.

Prepare the Filling:

In a medium-sized bowl, mix together the cheeses, spinach, Italian seasoning, and egg. You can use a combination of ricotta, mozzarella, and Parmesan cheese for the filling. Season the mixture with salt and pepper to taste. You can also add other ingredients like herbs, onions, or meat to the filling.

Use a Piping Bag or Ziploc Bag:

To make the filling process easier and less messy, transfer the filling to a piping bag or a Ziploc bag. If using a piping bag, you may not need to use a tip. Cut a small hole in the corner of the bag, just slightly smaller than the opening of the manicotti noodle.

Fill the Manicotti:

Now, it's time to fill the manicotti shells with the cheese mixture. Hold the manicotti in one hand and use the other hand to pipe the filling into one end of the noodle. Fill it generously, but be careful not to overstuff it. Then, flip the noodle and fill the other side to ensure that the entire inside of the noodle is filled.

Alternatively, you can use a long narrow spoon to stuff the manicotti, being careful not to break the shells. You can also try using a small spoon or spatula, or even your hands, to fill the manicotti.

Assemble and Bake:

In a baking dish, spread a layer of marinara sauce or spaghetti sauce on the bottom. Nestle the filled manicotti into the dish in a single layer. Cover the manicotti with the remaining sauce and sprinkle with shredded cheese.

Bake the manicotti in the preheated oven at 350-400 degrees Fahrenheit for about 25-45 minutes, or until the cheese is melted and bubbly. If desired, broil on high for a minute or so at the end to brown the cheese.

Let the manicotti cool slightly before serving. Enjoy your delicious, cheesy manicotti!

How to store manicotti

If you want to make manicotti ahead for later that day, you can make it up to eight hours earlier. Once you have filled the shells and covered them with sauce, cover your casserole dish with foil and leave it in the fridge. When you are ready to cook it, take it out and bake as directed, adding an extra 10-15 minutes to the cooking time since you started with a chilled dish.

If you want to make and freeze manicotti, make the dish as usual (but don't bake it!) and cover it in an airtight container to be placed in the freezer. You can bake this frozen, adding an additional 30 minutes to the cooking time.

To avoid a mess when filling the manicotti, use a piping bag or a Ziploc bag. You can also use a small spoon or spatula, or even your hands.

How to make your own manicotti

Ingredients

You will need:

• Manicotti pasta (or cannelloni/large pasta shells)
• Ricotta cheese
• Mozzarella cheese
• Parmesan cheese
• Spinach
• Basil pesto
• Oregano
• Garlic powder
• Salt
• Pepper
• Marinara/spaghetti sauce
• Water
• Parsley (optional)

Method

• Preheat your oven to 350°F.
• Mix the ricotta, mozzarella, Parmesan, spinach, basil pesto, oregano, garlic powder, and a pinch of salt and pepper in a large bowl.
• If desired, add an egg to the mixture to help bind the filling.
• In a separate bowl, combine the marinara/spaghetti sauce with a little water and mix well.
• Spread a layer of the sauce on the bottom of a baking dish.
• Using a piping bag or a spoon, fill each manicotti shell with the cheese mixture.
• Place the filled manicotti shells into the baking dish and cover with the remaining sauce.
• Sprinkle with additional mozzarella and Parmesan cheese.
• Cover the dish with foil and bake for about 45-50 minutes, or until the pasta is tender.
• Remove the foil and bake for a further 5-10 minutes, or until the cheese is melted and bubbly.
• Allow the manicotti to rest for a few minutes before serving.

Tips:

• You can add extra ingredients to the filling, such as cooked ground beef, sausage, or vegetables like broccoli or zucchini.
• If you want to make your own manicotti pasta from scratch, you can find recipes online.
• To make the manicotti easier to fill, try using a piping bag or a zip-top bag with a corner snipped off.
• You can make this dish ahead of time and refrigerate or freeze it before baking. Simply increase the baking time to ensure it is heated through.

How to stuff manicotti without precooking

To stuff manicotti without precooking, start by preparing your filling. This might include ricotta, mozzarella, parmesan, spinach, basil pesto, oregano, garlic powder, Italian seasoning, and egg. Combine these ingredients in a large bowl and mix until well combined.

Next, transfer your filling to a piping bag or Ziploc bag. If you don't have either of these, you can use a small spoon, spatula, or even your hands. Make sure the opening of the bag is about the same size as the opening of the manicotti noodle, or slightly smaller.

Now you're ready to start filling the manicotti! Hold the noodle on a slight angle and pipe the filling into one end. Then, flip the noodle and fill the other side to ensure the entire inside of the noodle is stuffed. Be careful not to overstuff the noodles, as this will result in not having enough filling for all of them.

Once all your manicotti are filled, you can arrange them in a baking dish, cover them with sauce and cheese, and bake according to your recipe instructions.

Tips:

• Undercook your manicotti by a few minutes to make it easier to stuff.
• Add salt to the water when cooking the manicotti to enhance the flavour.
• If you're using a spoon or spatula to fill the manicotti, try using a narrow spoon or your fingers to make it easier.

Frequently asked questions