Baked Ricotta Manicotti
Makes 4 servings
Equipment
- Large pot
- Small Bowl
- Piping bag or zip top bag
- 13×9“ baking dish
Ingredients
Sauce
- 2 Tbsp olive oil plus more for greasing
- 4-5 cloves garlic thinly sliced
- 1-2 anchovy filets
- 1 28 oz can whole peeled San Marzano tomatoes crushed by hand
- Kosher salt and pepper to taste
Manicotti
- 1 15 oz container ricotta cheese
- 1 ½ cups shredded mozzarella cheese divided
- ¼ cup chopped fresh basil plus more for garnish
- ¼ cup chopped fresh parsley
- 1 egg
- ½ cup freshly grated pecorino romano cheese plus more for topping
- 1 8 oz package dry manicotti shells
- Kosher salt and pepper to taste
Instructions
- Place a large pot of water over high heat for boiling the pasta.
- Preheat oven to 400ºF.
- Heat oil over medium heat and add garlic. Cook until golden.
- Add anchovies and and cook until they melt into the oil.
- Add in tomatoes, salt and pepper. Simmer on low while you prepare the filling and cook the manicotti.
- In a small bowl, mix ricotta, 1/2 cup mozzarella, basil, parsley, egg, pecorino, salt, and pepper until combined. Transfer to a piping bag or zip top bag.
- Heavily salt your pasta water and drop in manicotti. Boil for 8 minutes (pasta will not be fully cooked).
- Drain pasta and run under cold water to cool off.
- Grease a 13×9 baking dish with a bit of olive oil.
- Add a layer of marinara sauce to the bottom of the dish.
- Fill each manicotti shell with ricotta mixture, being sure to have enough for all shells. Place manicotti in baking dish as you fill.
- Top with an even layer of marinara sauce. (you may not use all the sauce. save for other uses!)
- Top with remaining mozzarella cheese, and a sprinkle of pecorino romano.
- Cover dish with foil and bake in preheated oven for 30 minutes.
- Uncover and broil until cheese is golden. Garnish with fresh basil, if desired.
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