Manicotti al Forno

Name: Manicotti al Forno
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 12 manicotti; 400 g ricotta; 200 g mozzarella; 1 egg; 500 g tomato sauce; 40 g Parmigiano-Reggiano; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Manicotti al Forno hails from the rustic kitchens of Southern Italy, where it is often enjoyed as a comforting dinner dish. Its roots lie in the tradition of stuffed pasta, a beloved culinary art that transforms simple ingredients into a feast. Typically prepared for family gatherings and special occasions, this baked pasta dish brings warmth and satisfaction to the table, especially during cooler months.

The dish offers a harmonious blend of creamy ricotta and stretchy mozzarella encased in tender pasta tubes, all enveloped by a rich, tangy tomato sauce. A sprinkle of Parmigiano-Reggiano adds a nutty finish, balancing the richness with a savory depth. Each bite delivers a delightful contrast of textures, making it a staple in any Italian-inspired meal.

Ingredients

12manicotti
400 gricotta
200 gmozzarella
1egg
500 gtomato sauce
40 gParmigiano-Reggiano
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil. Add a generous amount of fine sea salt, enough to make the water taste like the sea. This will season the manicotti as they cook, enhancing their flavor.
In a wide pan, combine 500 g of tomato sauce and heat it over medium heat. Stir occasionally and taste for salt, adjusting as needed. The sauce should be rich and slightly thickened, with a vibrant red color.
In a mixing bowl, combine 400 g ricotta, 200 g shredded mozzarella, and 1 beaten egg. Mix well until the filling is smooth and homogenous. Taste and add fine sea salt as needed, ensuring the filling is well-seasoned.
Once the water is boiling, add 12 manicotti tubes. Cook them until they are just shy of al dente, about 1-2 minutes less than the package instructions. The pasta should be pliable but still firm enough to hold its shape.
Reserve a cup of the starchy pasta water, then drain the manicotti. Rinse them briefly under cold water to stop the cooking process and make them easier to handle.
Carefully fill each manicotti tube with the ricotta mixture using a small spoon or piping bag. Be gentle to avoid tearing the pasta.
Preheat your oven to 180°C (350°F). Spread a thin layer of tomato sauce on the bottom of a baking dish to prevent sticking. Arrange the filled manicotti in a single layer over the sauce.
Pour the remaining tomato sauce over the manicotti, ensuring they are well-covered. Sprinkle 40 g of grated Parmigiano-Reggiano evenly on top for a golden crust.
Cover the baking dish with foil and bake in the preheated oven for about 25 minutes. Remove the foil and continue baking until the cheese is bubbly and slightly browned, and the sauce is bubbling around the edges.
Serve the manicotti hot, garnished with additional Parmigiano-Reggiano if desired. The pasta should be tender, the filling creamy, and the sauce rich and flavorful.