A Manicotti Recipe Like My Grandmother Used to Make!
This dish, which some might call Cannelloni, is a delightful fusion of rich cheese stuffing enveloped in perfectly cooked manicotti pasta, all topped with a savory marinara sauce.
Although very similar, the primary difference between Manicotti and Cannelloni is the shape of the pasta. Manicotti is a more rigid pasta tube, slightly thicker with ridges, while Cannelloni is a pasta tube that is smaller, smoother, and a slightly thinner tube.
The secret to my Grandmother’s Manicotti’s irresistible flavor lies in the special blend of ingredients – from sautéed shallots, sun-dried tomatoes, and fresh thyme and four cheeses: ricotta, mozzarella, Parmesan, and goat cheese.
I hope you enjoy this delicious Manicotti Recipe as much as I enjoy making it! The perfect meal with some Garlic Bread, a Vinaigrette Salad, and a bottle of Chianti
So, let’s get cooking
Manicotti Recipe Stuffed with 4 Cheeses
Recipe Video
Recipe Ingredients
- 1 box of Manicotti or Cannelloni (14 pasta shells)
- 2 tablespoons Butter
- 1 large Shallot, minced
- ¼ cup Sundried Tomatoes, chopped into very small dice
- 2 cups Spinach Leaves, chopped (if small leaves, leave them whole)
- 1 tablespoon Garlic, chopped
- 18 ounces Ricotta Cheese
- 8 ounces Mozzarella Cheese
- 5 ounces Goat Cheese
- 2 ounces Parmesan Cheese
- Salt and Pepper to taste
- 10 Basil Leaves, cut into a fine julienne
- 3 cups Marinara Sauce
- ½ cup Mozzarella, shredded
- ¼ cup Parmesan, shredded
Recipe Instructions
Preheat Oven to 350ºF (175ºC)
- Cook the pasta according to the manufacturer’s directions.
- In a Wok, heat the butter over medium heat. When hot, add the shallots and sauté until translucent. Add the spinach and sauté for a couple of minutes. Then, add the garlic and turn off the heat to avoid burning the garlic. Set aside to cool.
- In a glass bowl, combine the ricotta, mozzarella, goat cheese, Parmesan, basil, salt, and pepper. Add the reserved spinach mixture and mix well.
- Transfer the mixture to a pastry bag and use it to fill the cooked pasta shells.
- In a lasagna pan, spread a layer of marinara sauce on the bottom of the dish. Place the filled pasta shells on top and add a little more sauce over the pasta.
- Sprinkle with shredded Mozzarella and Parmesan.
- Bake in the preheated oven until the inside of the pasta is hot to your liking.
- Enjoy your delicious homemade Manicotti Pasta, a flavorful blend of pasta, cheese, and herbs baked to perfection!
You can find the items below used in making this dish at our online store!
Private Notes
Frequently Asked Questions about Manicotti Recipe
1. What is manicotti?
Manicotti, also referred to as “cannelloni” in some cultures, is a type of pasta that is typically stuffed with a cheese mixture and baked in a marinara sauce.
2. How is manicotti different from cannelloni?
Manicotti is a more rigid pasta, slightly thicker with ridges, while cannelloni is smoother. However, the stuffing and preparation can be similar for both.
3. What is the stuffing inside the manicotti made of?
The stuffing in the video is made of a cheese mixture that includes ricotta, mozzarella, goat cheese, and parmesan. It also contains sautéed shallots, sundried tomatoes, garlic, fresh thyme, and spinach.
4. Can I exclude certain ingredients from the stuffing?
Absolutely! If you don’t like certain ingredients, such as goat cheese or sundried tomatoes, you can exclude them. The recipe is flexible.
5. How do you make the cheese mixture more flavorful?
To enhance the flavor, you can sauté shallots, and add sundried tomatoes, garlic, and fresh thyme. Chopped parsley or basil can also be added.
6. How do you prepare the pasta for stuffing?
Cook the manicotti pasta as per the manufacturer’s instructions. However, ensure it’s not overcooked; it should retain some firmness to hold the stuffing.
7. How do you stuff the manicotti?
The cheese mixture is placed in a pastry bag, and each manicotti is filled from both ends to ensure it’s fully stuffed. But if you do not have a pastry bag you can use a small spoon.
8. What sauce is used in a manicotti recipe?
A marinara or tomato sauce is typically used. It’s spread at the bottom of the baking dish and drizzled over the stuffed manicotti before baking.
9. Can I prepare this manicotti recipe in advance?
Yes, you can prepare and stuff the manicotti in advance and refrigerate them. When ready, you can bake them with the sauce and cheese.
10. How long should I bake the manicotti?
Since the pasta and sauce are already cooked, you only need to bake long enough to melt the cheese and heat everything through. This can be done at 350°F until the cheese is hot and bubbly.
11. What herbs complement manicotti?
Basil and thyme are great choices. Freshly chopped basil can be sprinkled on top before serving.
12. Can I use other cheeses for the stuffing?
Yes, the recipe is versatile. While ricotta, mozzarella, goat cheese, and parmesan are used in the video, you can experiment with other cheeses you prefer.
13. Why is my manicotti filling dry?
Ensure that the sundried tomatoes are moist and cut into small pieces. Also, don’t overcook the pasta, as it can absorb moisture from the filling.
14. Can I use other fillings for manicotti?
Absolutely! While cheese is traditional, you can experiment with meat, vegetables, or other fillings of your choice.
15. How do I serve manicotti?
Once baked, serve the manicotti with some marinara sauce and sprinkle with fresh herbs or grated cheese.
16. Can I freeze stuffed manicotti?
Yes, manicotti can be frozen after stuffing. When ready to eat, thaw, add sauce, cheese, and bake.
17. Why is my manicotti pasta breaking while stuffing?
Ensure the pasta is not overcooked. It should be al dente to retain its shape while stuffing.
18. Can I use homemade pasta for manicotti?
Yes, if you’re skilled in making pasta, homemade sheets can be used to roll into manicotti shapes.
19. What side dishes go well with manicotti?
A fresh salad, garlic bread, or roasted vegetables complement manicotti well.
20. Can I make a vegetarian or vegan version of manicotti?
Yes, for a vegetarian version, simply ensure all ingredients are meat-free. For a vegan version, use plant-based cheeses and ensure the pasta and other ingredients are vegan-friendly.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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I must say I totally enjoy watching your videos every day. You have the best, most entertaining stage presence of anyone posting cooking clips on YouTube. Kudos to you! And I LOVE your attitude of using cooking as a way of giving back to America, which offers everyone the possibility to succeed in life. As a lifelong editor, I’d like to make one tiny comment about one of your web pages. On the page where “Amazing Manicotti Recipe” appears, underneath it, it says “Just like Grandmother use to make.” In that phrase, “use” should be “used.” Blessings to you for the great work you are doing!
Chef, My husband and I are moaning with every bite of this delicious manicotti! I’ve never made them before and my husband said it is the best to Italian food that he has ever eaten in his life! I sauteed minced prosciutto before adding the shallots and spinach and also tossed in some lemon zest and red pepper flakes which I think were tasty additions based on other recipes of yours that I have tried. As a retiree, I enjoy your channel very much and look forward to trying new recipes. I continue to learn so much from you and my cooking has reached another level. We love the variety of foods that you prepare. Thanks for everything!
My family enjoyed it. First time kids have had manicotti and they ate it so it must be good if my kids will eat it.