Finally, cover the filled manicotti generously with tomato sauce and extra mozzarella. Bake in a preheated 350\u00b0F oven for 45 minutes to 1 hour until hot and bubbly. Let the cheesy masterpiece rest for 5-10 minutes before serving. Then dig into the ooey, gooey pasta!<\/p>\n\n\n\n
\nKey Takeaway:<\/strong> Stuff manicotti shells with cheese, top with sauce, sprinkle with mozzarella, and bake until melted and delicious.<\/p>\n<\/blockquote>\n\n\n\n<\/span>Tips for Making Manicotti<\/span><\/h2>\n\n\n\nHere are some handy tips for easing the process of making manicotti at home:<\/p>\n\n\n\n
\n- Partially cook the pasta shells<\/strong> so they're just shy of al dente before filling. This prevents them from becoming mushy or breaking apart while baking but still allows them to cook through.<\/li>\n\n\n\n
- Use a pastry bag or plastic zip top bag<\/strong> with the corner snipped off to pipe filling easily into shells without breaking them. You can also carefully spoon in filling.<\/li>\n\n\n\n
- If manicotti shells aren't available, substitute lasagna noodles, cannelloni tubes<\/strong><\/em>, or crepes. Adjust baking times as needed.<\/li>\n\n\n\n
- Premade marinara sauce<\/strong> from the grocery store saves time, or make your own quick sauce.<\/li>\n\n\n\n
- Mix veggies like spinach<\/strong> or meats like sausage<\/strong> into the filling for extra flavor.<\/li>\n\n\n\n
- Assemble the manicotti up to 2 days in advance<\/strong> and store covered in the fridge until you're ready to bake.<\/li>\n<\/ul>\n\n\n\n
<\/span>How to Serve Manicotti<\/span><\/h2>\n\n\n\nA piping hot pan of manicotti fresh from the oven makes a perfect entree for family dinners or celebrations. Here are some serving ideas:<\/p>\n\n\n\n
<\/span>As an Entree<\/span><\/h3>\n\n\n\nBaked manicotti shines as a satisfying main course<\/strong> for gatherings big and small. Serve two or three stuffed shells per person along with:<\/p>\n\n\n\n\n- Garlic bread<\/strong> or breadsticks<\/li>\n\n\n\n
- Green salad<\/strong> or Caesar salad<\/li>\n\n\n\n
- Saut\u00e9ed vegetables like zucchini<\/strong> or eggplant<\/strong><\/li>\n<\/ul>\n\n\n\n
A nice Chianti or Cabernet wine pairs nicely with the saucy, cheesy pasta too.<\/p>\n\n\n\n
<\/span>As a Side Dish<\/span><\/h3>\n\n\n\nWhile manicotti typically serves as an entree, you can also offer it as a hearty side dish<\/strong> next to entrees like:<\/p>\n\n\n\n\n- Chicken parmesan<\/strong> or marsala<\/li>\n\n\n\n
- Meatballs<\/strong> or Italian sausages<\/li>\n\n\n\n
- Roast beef<\/strong><\/li>\n\n\n\n
- Baked ham<\/strong><\/li>\n<\/ul>\n\n\n\n
The rich, tomato-y pasta bake balances lighter meats beautifully.<\/p>\n\n\n\n
<\/span>For Potlucks or Parties<\/span><\/h3>\n\n\n\nBecause it feeds a crowd, manicotti works exceptionally well at potlucks, parties, or other large gatherings<\/strong>. Prepare it ahead of time so all you have to do is bake once you arrive. Pair with a mixed green salad and garlic breadsticks for a complete meal.<\/p>\n\n\n\nNo matter how you serve it, manicotti always satisfies! The recipe also reheats well for easy leftover meals all week.<\/p>\n\n\n\n
<\/span>FAQs<\/span><\/h2>\n\n\n\n<\/span>Should you cook manicotti shells before stuffing?<\/span><\/h3>\n\n\n\nYes, always partially cook manicotti shells before filling so they don't break or get mushy during baking. Cook just until slightly underdone though.<\/p>\n\n\n\n
<\/span>What can you use instead of manicotti shells?<\/span><\/h3>\n\n\n\nIf you can't find manicotti pasta tubes, lasagna noodles, cannelloni shells, or crepes can substitute. Just adjust baking times as needed.<\/p>\n\n\n\n
<\/span>How do you stuff manicotti without breaking?<\/span><\/h3>\n\n\n\nBe extremely gentle when handling cooked manicotti shells. Use a piping bag or plastic bag to fill shells easily. You can also use a narrow spoon.<\/p>\n\n\n\n
<\/span>What sauce do you put on manicotti?<\/span><\/h3>\n\n\n\nTraditional manicotti is baked with marinara or another tomato-based Italian sauce. But you can get creative and use meat sauce, vodka sauce, Alfredo, pesto, or white wine sauces too.<\/p>\n\n\n\n
<\/span>What do you serve with manicotti?<\/span><\/h3>\n\n\n\nPopular sides for manicotti include garlic bread, green salads, saut\u00e9ed veggies like zucchini or eggplant, chicken parmesan or Marsala, meatballs, roast beef, and more.<\/p>\n\n\n\n
<\/span>Conclusion<\/span><\/h2>\n\n\n\nCheesy, saucy manicotti<\/strong> makes a deeply comforting and crowd-pleasing baked pasta dish perfect for feeding families or guests. While traditional recipes fill ridged manicotti tubes with a ricotta, mozzarella, and Parmesan filling, you can customize the ingredients to suit your tastes. Bake the stuffed shells with marinara sauce or whatever tomato sauce you prefer for a flavorful meal that both kids and adults devour. Served with garlic bread and a fresh salad, manicotti satisfies all pasta cravings!<\/p>\n\n\n\nWith just a few simple ingredients and easy assembly, even novice cooks can master restaurant-quality manicotti at home. Cook the shells briefly before gently filling them by the spoonful or using a piping bag for easy application. Top with plenty of sauce and mozzarella before baking until melted and delicious. Feel free to get creative with fillings and toppings too. No matter how you prepare it, this iconic Italian pasta bake never disappoints!<\/p>\n","protected":false},"excerpt":{"rendered":"
Manicotti is a classic Italian baked pasta dish made of tube or crepe-like pasta shells stuffed with a creamy, cheesy filling. Manicotti shells are then topped with tomato sauce and more cheese before baking until hot and bubbly. The end result is a comforting, crowd-pleasing meal with irresistible flavors. Manicotti, sometimes called cannelloni, features tender […]<\/p>\n","protected":false},"author":1,"featured_media":58818,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58765"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=58765"}],"version-history":[{"count":2,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58765\/revisions"}],"predecessor-version":[{"id":58819,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58765\/revisions\/58819"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/58818"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=58765"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=58765"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=58765"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}