Craving an authentic Italian meal that brings the comfort of home cooking to your table? This homemade manicotti recipe is your ticket to a delightful dining experience that will impress family and friends alike. With fresh pasta shells and a creamy cheese filling, this dish elevates traditional manicotti to a whole new level. Once you master the easy process of making the fresh pasta wraps, you’ll never look back!
This is the quintessential method for making manicotti from scratch. While it may seem challenging at first, crafting fresh pasta shells is straightforward once you get the hang of it. The filling offers a mild yet creamy cheese flavor that perfectly complements the pasta. Smothering the stuffed shells in marinara sauce creates a steaming effect, making the entire dish creamy, tender, and absolutely extraordinary. A light sprinkle of cheese on top finishes it off beautifully.
Ingredients
For the Batter (Pasta Shells):
- 3 cups all-purpose flour (360 grams)
- 3 cups water (710 milliliters)
- 12 eggs
- 1/2 teaspoon salt (2.5 grams)
For the Filling:
- 4 pounds ricotta cheese (1.8 kilograms)
- 4 eggs
- 1/2 cup grated Romano cheese (50 grams)
- 1 tablespoon chopped fresh parsley (15 grams)
- 1 pound shredded mozzarella cheese (450 grams)
- 1 1/2 teaspoons salt (8 grams)
- 1/2 teaspoon black pepper (1.5 grams)
For Assembly:
- Marinara sauce
- Additional Romano or Parmesan cheese for serving
Instructions
Prepare the Batter (Pasta Shells):
- In a large mixing bowl, combine 3 cups all-purpose flour, 3 cups water, 12 eggs, and 1/2 teaspoon salt.
- Beat the mixture with an electric mixer until the batter is smooth and all the flour is well incorporated.
- Let the batter stand for 1 hour or refrigerate overnight to rest.
Make the Filling:
- In another bowl, mix together 4 pounds ricotta cheese, 4 eggs, 1/2 cup grated Romano cheese, 1 tablespoon chopped fresh parsley, 1 pound shredded mozzarella cheese, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
- Stir until all ingredients are thoroughly combined and the mixture is smooth.
Cook the Pasta Shells:
- Heat a non-stick crepe pan or skillet over medium heat. If you have an electric crepe maker, that’s ideal.
- Stir the batter before using. Pour about 1/3 cup (80 milliliters) of batter onto the hot pan.
- Tilt the pan to spread the batter evenly into a thin circle, similar to making a crepe. Do not flip; cook only on one side.
- Cook until the top is set and the edges begin to lift, about 1-2 minutes.
- Carefully remove the cooked pasta shell and place it on a clean surface to cool.
- Repeat with the remaining batter, stacking shells with parchment paper in between to prevent sticking.
Assemble the Manicotti:
- Place a pasta shell on a flat surface, cooked side up.
- Spoon an equal portion of the cheese filling onto one end of the shell (approximately 2-3 tablespoons or 50 grams).
- Roll up the shell gently but firmly to enclose the filling.
- Continue this process with all the shells and filling.
Prepare for Baking:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch (23×33 centimeters) baking dish.
- Arrange the filled manicotti shells in a single layer over the sauce.
- Spoon additional marinara sauce over the top to cover the shells completely.
- If desired, sprinkle extra shredded mozzarella or grated Romano cheese on top.
Bake the Manicotti:
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 45 minutes to 1 hour, or until the manicotti are heated through and the sauce is bubbling.
- Remove the foil during the last 10 minutes of baking if you prefer a slightly browned top.
Serve:
- Allow the manicotti to rest for a few minutes before serving.
- Garnish with additional grated Romano or Parmesan cheese and fresh parsley if desired.
- Serve hot and enjoy your homemade Italian masterpiece!
Crafting homemade manicotti is a rewarding culinary adventure that results in a dish bursting with authentic Italian flavors. The combination of tender fresh pasta, rich cheese filling, and savory marinara sauce creates a meal that’s both comforting and impressive. This recipe makes enough to feed a crowd or to freeze for future dinners, making it as practical as it is delicious. Once you’ve tasted this homemade version, you’ll understand why it’s considered the ultimate way to enjoy manicotti. Buon appetito!
