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A close-up of a baked lasagna in a white dish, topped with melted cheese, tomato sauce, and sprinkled herbs. The edges are slightly browned, with another similar dish visible in the background.

Melissa Jo’s Baked Manicotti

Melissa Jo
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Ingredients
  

  • 1 lb. of manicotti
  • 1.5 qts homemade sauce
  • 32 oz. of Ricotta
  • 1 egg
  • 12 oz. of Polly-O mozzarella about 1/2 of the block cut into little 1/2 inch cubes, and the rest freshly grated
  • cracked black pepper and salt
  • 3/4 cup of Locatelli Pecorino Romano grated
  • fresh chopped Italian flat leaf parsley about 1/2 cup total
  • fresh chopped basil about 1-2 handful chopped

Instructions
 

  • heavily salt a large pot of boiling water and add 1 lb. of manicotti; cook until aldente (My box said 9 minutes)
  • In a mixing bowl add Ricotta, 1/2 cup of grated Pecorino Romano cheese, handful of fresh chopped parsley, 1 handful of fresh chopped basil, 1 egg, about 6 oz. of cubed mozzarella chopped into tiny 1/2 inch cubes, 2 ladle fulls of homemade sauce (about 1 cup), plenty of cracked black pepper , and about 1 tsp. of kosher salt.
  • Mix the ingredients in the bowl. The result should be a pink color after mixing. If it's too white...add a little more sauce.
  • Then, add the ricotta mixture into a ziplock or piping bag.
  • Drain the pasta and once it's cool to touch, fill the manicotti with the ricotta mixture.
  • In a baking dish (this will likely make 2-3 trays): layer in this order:
  • enough sauce to cover the bottom of the dish with a thin layer
  • the filled manicotti
  • layer of sauce just to cover manicotti not smother
  • fresh shredded Locatelli Pecorino Romano
  • Freshly shredded mozzarella
  • fresh parsley
  • fresh chopped basil
  • cracked black pepper
  • Cover with foil and bake 20 minutes at 350 degrees F.; then uncover and bake another 15-20 minutes at 350 degrees F. or until piping hot!
  • Cool the manicotti a 1/2 hour before serving! It will set up and become firmer!

Notes

  • The trick to the best manicotti is layering! AND the right ingredients. For the mozzarella I use Polly-O and whole milk (not skim). Similarly, I use Polly-O Ricotta. I use Locatelli Pecorino Romano in this dish! If you buy those ingredients you will get the same result.

  • Serve with: Serve with crusty Italian bread &  a simple garden salad with Italian dressing

  • Cool the manicotti a 1/2  hour before serving!It will set up and become firmer!

Tried this recipe?Let us know how it was!