Manicotti
Yields: 6 servings
Time: Prep 30 minutes, cook 25-30 minutes
Manicotti are like an Italian version of a stuffed crepe. A thin batter of flour and egg creates a sheet like shells of pasta that can be filled with a variety of cheeses and meats. This recipe is a Lizza family (my mother’s maiden name) classic that I’ve switched up just a tiny bit. Ricotta, mozzarella, and Parmesan fill these manicotti to the brim with cheesy goodness. Crispy chunks of pancetta add needed textural contrast to the creamy filling. The best part about manicotti is baking them in whatever sauce you have on hand. Traditionally, we bake the manicotti plain then top with gravy to serve, but you can use whatever sauce is your favorite! Alfredo, pesto, or even a simple aglio e olio would all be great flavor combinations with this filling.
Shell Ingredients:
3 eggs
1 cup water
1 cup all-purpose flour
1 tsp. Kosher salt
Unsalted butter
Filling Ingredients:
24 oz. whole milk ricotta cheese
1 egg
2 tbsp. fresh parsley, chopped
1/4 cup grated parmesan
8 oz. mozzarella, cubed
6 oz. pancetta, cubed
1/2 tsp nutmeg
2 tsp. red pepper flakes
Kosher salt
Black Pepper
Assembly:
Italian gravy (or your favorite sauce)
Parmesan
Fresh basil
Special Equipment:
Blender
8” nonstick pan
Directions
Step One:
Heat a small skillet over medium heat. Add cubed pancetta and cook until crispy and fat has rendered slightly. Drain cooked pancetta on a paper towel and let cool.
Step Two:
In a mixing bowl, combine ricotta, egg, Parmesan, mozzarella, parsley, nutmeg, red pepper flakes, and pancetta (once cooled). Season to taste with salt and pepper. Set aside.
Step Three:
Preheat oven to 350º.
To make the shells mix eggs, water, flour, and salt in a blender on high until smooth. Mixture will be very thin.
Step Four:
Melt a small knob of unsalted butter in an 8” nonstick pan. Pour a small amount (2-3 tbsp.) of batter into pan. Swirl pan immediately to coat the pan. Small bubbles will appear on the surface after about a minute (like when you make pancakes). When you see those bubbles, flip the shell and cook for one more minute. Remove and repeat with remaining batter, adding more butter when needed. Stack shells with sheets of wax paper between each layer to prevent sticking.
Step Five:
Scoop about 2 tablespoons of of filling onto the side of each shell. Roll into small logs. Flatten slightly with your palm.
Pour a small amount of gravy into the bottom of a greased 13x9 baking dish. Place manicotti seam side down in baking dish. Cover with more sauce and a healthy grating of Parmesan.
Note: If you are using a more delicate sauce like a pesto or aglio e olio, do not put any sauce in your baking dish, it will get ruined in the oven. Simply place manicotti in a greased baking dish and brush with melted butter. Pour sauce over manicotti when serving.
Step Six:
Cover dish with foil and bake for 20 minutes. Remove foil and cook for another 5-10 minutes until bubbling.
Serve with extra sauce and top with freshly torn basil leaves.
