Grandpa Joe's
Manicotti

No one ever leaves the table hungry when Manicotti is on the menu!
Manicotti.

About this recipe

This is another Italian recipe that appears more complex than it really is.  Plus, it is foolproof and can be prepared in advance.  In my opinion, it is a very easy way to please and impress your family and your guests.

Ingredients

  • 2 pounds Ricotta cheese
  • pecorino Romano cheese, grated
  • 3 tablespoons fresh parsley, finely chopped
  • 2 eggs, slightly beaten
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon freshly ground black pepper
  • 1 pound manicotti pasta
  • 2 quarts Tomato Sauce

Directions

  1. Combine the Ricotta cheese, 4 tablespoons of the Romano cheese, and the parsley, eggs, salt, nutmeg, and pepper in a large bowl.  Mix well.
  2. Cook the pasta in salted water according to the package instructions.  When the pasta is fully cooked, drain it using a strainer or colander and rinse in cold water to stop the cooking process.
  3. Cover the bottom of a large baking dish with tomato sauce.  Fill each cooked manicotti pasta with the cheese mixture (using a pastry filler or a spoon), and arrange in one layer in the baking dish. 
  4. Cover with tomato sauce, and then sprinkle with more freshly-grated Romano cheese.  Cover the baking dish tightly with aluminum foil.
  5. Bake at 350° F for one hour.
  6. Let the baked manicotti set for 10 minutes before serving.

Notes

  • The manicotti can be prepared through step 3 and then refrigerated (but not frozen) for up to 2 days before serving.  Increase the baking time by 30 minutes in step 4, however.
  • Please do not substitute cottage cheese for the Ricotta cheese!
  • You may, however, substitute other cheeses for the Romano cheese added in step 4.  Ricotta Salata and Cacciocavallo are two of my favorites.
Fresh manicotti is a very special treat.  Start with a 2 egg recipe of Pasta Dough, roll out the dough and cut it into twelve 5-inch squares, cook in boiling salted water for exactly 4 minutes, and then immerse the pasta squares in an ice bath.  The squares will expand, so trim to 7-inch squares if necessary.  Fill each square with one-third cup of the ricotta cheese filling.  Roll and place in a casserole seam side down.
Manicotti casserole ready to be covered and baked.
Posted: March 2014; pictures added: August 2015.