Delicious manicotti recipe for a comforting Italian meal

Ingredients for Manicotti

• 45 ml olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 800–900 g Italian tomatoes in juice, drained, reserving juice, finely chopped

• 120 ml water

• 5 ml sugar

• 5 ml salt

• 15 g chopped fresh basil

• 3 large eggs

• 360 ml water

• 150 g plain flour

• 5 ml salt

• 15 g unsalted butter, melted

• 900 g fresh ricotta

• 2 large eggs

• 30 g finely grated Parmigiano-Reggiano

• 15 g chopped fresh parsley

• 5 ml salt

• 5 ml black pepper

• 225 g fresh mozzarella

• 2 glass or ceramic baking dishes, one 33 x 23 cm and one 20 cm square

How to make Manicotti

1. Heat oil in a large lidded pan (approximately 4.5–5.5 L) over moderate heat until hot but not smoking. Sauté the onion, stirring occasionally, until golden, about 6 minutes.  

2. Add the garlic and sauté, stirring, until golden, about 1 minute.  

3. Add the tomatoes with their juice, water, sugar, and salt. Simmer uncovered, stirring occasionally, until the mixture thickens, about 30 minutes. Stir in the basil and remove from heat.  

4. In a medium bowl, break up the eggs with a wooden spoon and stir in the water until combined (do not beat).  

5. Sift in the flour and salt, then stir the batter until just combined. Force the mixture through a medium-mesh sieve into another bowl.  

6. Lightly brush an 8-inch non-stick frying pan with melted butter and heat over moderate heat until hot.  

7. Ladle about 60 ml of batter into the frying pan, tilting and rotating the pan to coat the bottom, then pour any excess batter back into the bowl. If the batter sets before the pan is coated, reduce the heat slightly for the next crêpe.  

8. Cook until the underside is just set and lightly browned, about 30 seconds, then invert the crêpe onto a clean kitchen towel to cool completely.  

9. Repeat to make at least 11 more crêpes, brushing the frying pan with butter as needed and stacking the crêpes in 3 piles.  

10. In a bowl, stir together the ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper until well combined.  

11. Position the oven rack in the middle and preheat the oven to 220°C (fan) / 230°C (conventional).  

12. Cut the mozzarella lengthwise into 0.5 cm-thick sticks.  

13. Spread 480 ml of the sauce in a larger baking dish and 240 ml in a smaller one.  

14. Arrange 1 crêpe, browned side up, on a work surface, then spread about 60 ml of the filling in a line across the centre and top with a mozzarella strip.  

15. Fold in the sides to enclose the filling, leaving the ends open, and transfer seam side down to either baking dish.  

16. Fill 11 more crêpes in the same manner, arranging them snugly in 1 layer in both dishes (8 in the larger dish and 4 in the smaller dish).  

17. Spread 240 ml of sauce over the manicotti in the larger dish and 120 ml in the smaller dish.  

18. Tightly cover the dishes with foil and bake until the sauce is bubbling and the filling is hot, 15–20 minutes.  

19. Serve the remaining sauce on the side.  

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.