The Manicotti by Ina Garten is a traditional version of an Italian dish that is both satisfying and scrumptious. Large pasta shells are used in this meal; they are stuffed with a luscious ricotta cheese mixture before being baked with a savory tomato sauce. The instructions for Ina’s recipe are straightforward and easy to understand, making it an excellent choice for a meal with the whole gang.
This Manicotti recipe is guaranteed to become a family favorite in your home as a result of its delectable aromas and mouthwatering mixture of textures. Let’s get down to business and figure out how to create Ina Garten’s manicotti, shall we?
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💓 Why You’ll Love This Ina Garten Manicotti
This Manicotti dish by Ina Garten is fantastic for many different reasons:
- The recipe by Ina Garten is great for both seasoned chefs and kitchen newcomers because of its simplicity.
- The warm and satisfying aromas in this Manicotti dish are likely to win over even the pickiest eaters.
- This recipe is adaptable, so feel free to use any herbs, spices, and meats you like, from sausage to ground beef.
- This is an excellent candidate for leftovers, as it reheats quickly and keeps well in the fridge or freezer.
- Indulge in a plateful of this Manicotti, stuffed with a cheesy filling and smothered in a rich tomato sauce. It’s the kind of food you want to eat when it’s cold outside or pouring outside.
In general, Ina Garten’s Manicotti is a tried-and-true favorite that never fails to impress. This recipe is a must-try for any Italian food lover thanks to its excellent flavors and simple preparation.
What Is Ina Garten Manicotti Recipe?
A traditional Italian dish, Manicotti is made with big pasta shells that are stuffed with a creamy ricotta cheese combination and then baked with a rich tomato sauce. The Manicotti recipe that Ina Garten shares with us is a delicious take on this cuisine.
- 1 pound dried Manicotti pasta
- 2 tablespoons unsalted butter
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups shredded mozzarella cheese
- 4 cups prepared marinara sauce
- 1/2 cup heavy cream
- Fresh basil leaves, for garnish
🔪How To Make Manicotti
- Make sure your oven is at 375 degrees F.
- Manicotti should be prepared in accordance with package directions and served al dente. Drain and put away.
- Combine the ricotta cheese, Parmesan cheese, parsley, basil, salt, and pepper in a medium bowl and stir until smooth.
- Fill the cooked Manicotti shells about 3/4 full with the ricotta mixture.
- First, put 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish. Prepare a baking dish for the stuffed Manicotti.
- Warm the leftover marinara sauce and heavy cream in a medium pot. Spread the Manicotti with the sauce.
- Shredded mozzarella should be sprinkled on top before being baked for 25-30 minutes in a preheated oven.
- Hold out on serving the Manicotti until they have cooled for a few minutes, and then top with chopped fresh basil. Enjoy!
When preparing Ina Garten’s recipe for manicotti, it is important to keep the following considerations in mind:
🍴 What To Serve With Manicotti?
Manicotti by Ina Garten has a lot of flavor and can be served with many different kinds of sides. We recommend these complements to Manicotti:
- To cut through the heavy creaminess of the manicotti, serve it with a side salad like a Caesar salad.
- To round out the meal, grill or roast some chicken or sausage to go with the Manicotti if you’re craving something savory but heartier.
In general, it’s best to pair the Manicotti with sides that highlight the dish’s complementary flavors and provide some welcome contrast.
🥶 How To Store Leftovers
You may save any leftover Manicotti from Ina Garten’s recipe by placing it in the fridge or freezer. Several suggestions for preserving leftover Manicotti:
🌡️ How To Reheat Leftovers
Ina Garten’s Manicotti can be reheated in a number different ways, depending on your availability of time and cooking resources. The following are some approaches:
- Oven: In order to get started with the oven, set the temperature to 375 degrees Fahrenheit. Prepare a baking dish for the leftover Manicotti and cover it with foil. If refrigerated, bake for 25-30 minutes; if frozen, bake for 45-50 minutes. Take it out of the oven and uncover it for the last 10 to 15 minutes to let the cheese brown and melt.
- Microwave: Cover the leftover Manicotti loosely with a moist paper towel and place it in a microwave-safe dish. In a microwave, heat for 1–2 minutes on high, or until desired temperature is reached. Keep everything evenly heated by stirring halfway through.
- Stovetop: melt a pat of butter or a drizzle of olive oil over medium heat in a nonstick frying pan. Cover and reheat the leftover Manicotti. To heat thoroughly, it will take around 3 to 4 minutes in the pan with intermittent stirring.
Manicotti should be cooked to an internal temperature of at least 165 degrees Fahrenheit before being served to a human being, regardless of the preparation method used. Enjoy!
What is the difference between manicotti and cannelloni?
The Italian-American equivalent of Cannelloni is Manicotti. Manicotti tubes are ridged, bigger, and slightly thicker than regular pasta tubes, but the difference between the two is negligible otherwise. The pasta used to make Cannelloni is smooth, slightly smaller and thinner than what is used to make other types of tubes.
How do you keep manicotti from sticking?
Prepare a shallow baking dish by coating it with oil or cooking spray to prevent the manicotti from sticking before adding the filling and pasta. Be sure the manicotti shells are boiled until they are firm but not hard, and not overdone. Last but not least, the manicotti should be served as soon as possible once it has finished cooking.
What temperature should manicotti be?
The internal temperature of the manicotti should reach 165 degrees Fahrenheit (74 degrees Celsius) before serving.
Should manicotti be covered when baking?
When being baked, manicotti definitely need to be covered. This will assist in preventing the manicotti from drying out and will also help to keep it from burning.
How long does it take to boil manicotti?
Boil manicotti al dente. How long manicotti boils depends on brand, type, size, and water quantity. Manicotti boils for 7-9 minutes. Boil salted water for manicotti. Gently stir manicotti into water to avoid sticking. After 7-9 minutes, remove manicotti with a slotted spoon or pasta fork. Cold water rinses pasta to stop cooking and avoid mushiness. Undercook the manicotti to make stuffing simpler and avoid overcooking. Cook, fill, and bake without boiling.
Ina Garten Manicotti Nutrition Fact
- Calories: 225
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 37mg
- Sodium: 394mg
- Carbohydrates: 22g
- Fiber: 2g
- Sugar: 4g
- Protein: 9g
- Vitamin A: 7%
- Vitamin C: 1%
- Calcium: 17%
- Iron: 3%