Manicotti(Mannacote) Recipe
Hey, you ever crave something super cozy, like a big Italian hug in food form? Let’s talk manicotti or Mannacote—those giant pasta tubes stuffed to the brim with cheesy goodness and drowned in tangy marinara. It’s like lasagna’s cooler, less fussy cousin, and I’m obsessed. Here’s the lowdown on how to whip up this crowd-pleaser, plus some tips to make it your own. Oh, and it’s got that mannacote vibe—fancy word, same awesome dish.
Why Manicotti’s the Bomb
It’s Pure Comfort Food
Picture this: soft pasta tubes bursting with creamy cheese, all snuggled up in a warm marinara blanket. It’s the kind of dish that makes you wanna kick back with a glass of wine and pretend you’re at an Italian grandma’s house. The mannacote magic comes from its simplicity—basic ingredients, big flavor. Trust me, it’s a total mood-lifter.
You Can Make It Your Own
Manicotti’s like a blank canvas for foodies. Wanna go classic with just cheese? Awesome. Feeling fancy with some sausage or spinach? Go for it! It’s forgiving, so you can mess around and still end up with something delicious. No wonder it’s a hit at family dinners or when you’re trying to impress your pals.
What You’re Signing Up For
Feeds a Small Crew
This recipe makes enough for 4 solid servings—think 3 stuffed tubes per person. It’s perfect for a chill dinner with your crew or a date night where you wanna look like a pro chef. Got a bigger squad? Just double it. Leftovers? They’re just as tasty the next day.
Time It Takes
You’ll need about 20 minutes to prep—mixing cheese is kinda therapeutic, TBH. Then it bakes for 35 minutes, so you’re looking at under an hour total. Not bad for something that tastes like you slaved away all day, right? That mannacote glow-up happens fast.
What You’ll Need
The Must-Haves
Here’s what you’re grabbing from the store (or your pantry, you overachiever):
✅ 12 manicotti tubes (the no-boil ones are a game-changer)
✅ 2 cups ricotta cheese (the creamy star of the show)
✅ 1 cup shredded mozzarella (because more cheese = more love)
✅ ½ cup grated Parmesan (for that nutty kick)
✅ 1 egg (keeps it all together)
✅ 2 cups marinara sauce (store-bought’s fine, no judgment)
✅ 1 tbsp fresh basil, chopped (smells like heaven)
✅ 1 tsp dried oregano (brings the Italian vibes)
✅ ½ tsp garlic powder (because garlic makes everything better)
✅ Pinch of salt and pepper
Fun Extras to Jazz It Up
Wanna switch things up? Try tossing in:
✅ 1 cup cooked spinach (squeeze it dry, nobody likes soggy pasta)
✅ ½ pound Italian sausage (spicy or mild, your call)
✅ ¼ cup sun-dried tomatoes (fancy and zesty) These add-ins make your mannacote masterpiece totally you. Mix and match, or keep it classic—your kitchen, your rules.
How to Make It Happen
Whip Up the Filling
Grab a big bowl and mix the ricotta, mozzarella, Parmesan, and egg. Toss in the basil, oregano, garlic powder, salt, and pepper. If you’re feeling extra, add the spinach or sausage. Stir it up till it’s nice and creamy. Honestly, you might wanna sneak a taste—it’s that good.
Stuff Those Tubes
Scoop the filling into a piping bag (or a ziplock with the corner cut off—poor man’s piping bag, baby). Gently stuff each manicotti tube. It’s a bit like playing food Tetris, but take your time so they don’t rip. Lay them in a greased 9×13 baking dish like little cheesy soldiers.
Bake It to Glory
Pour that marinara sauce all over the tubes, sprinkle some extra mozzarella on top, and cover with foil. Pop it in a 375°F oven for 25 minutes. Then, yank off the foil and bake another 10 minutes until it’s bubbly and golden. The smell? Pure mannacote heaven. You’ll be drooling by the time it’s done.
Pro Tips to Nail It
Pick Good Pasta
Get decent manicotti tubes that won’t fall apart in the oven. No-boil ones save you a step, and I’m all about that lazy-chef life. Check the box to make sure they’re sturdy—nobody wants a pasta explosion.
Boost the Flavor
Use a killer marinara sauce (homemade if you’re feeling bougie). Throw in some fresh garlic or a pinch of red pepper flakes for a little zing. Sprinkle extra basil or parsley on top before serving—it’s like putting a cherry on a sundae.
Prep Ahead Like a Boss
Got a busy day? Mix the filling and stuff the tubes the night before, then stash them in the fridge. When you’re ready, just add sauce and bake. It’s like meal-prep magic, and you still get to look like a mannacote rockstar.
Nutrition Stuff (If You Care)
Calories and All That
Each serving (3 tubes) clocks in at about 450 calories. Not too shabby for something so rich and cheesy. It’s a treat, but you won’t feel like you ate a whole cake.
The Breakdown
Here’s the deal per serving:
- Total Fat: 22g (cheese, you beautiful beast)
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 780mg (watch the salt if you’re sensitive)
- Total Carbs: 40g
- Fiber: 3g (sneaky healthy points)
- Sugars: 8g
- Protein: 20g (keeps you full) It’s balanced enough to feel good about, especially with that mannacote deliciousness.
Why You’ll Love Mannacote
It’s a Flavor Party
Manicotti is like a love letter to your taste buds. Those cheesy, creamy tubes wrapped in tangy sauce? Pure bliss. The herbs add a fresh pop, and any extras like sausage or spinach make it feel like a custom order. It’s comfort food with a side of sophistication, perfect for a cozy night in or when you’re feeding a crowd. Pair it with a simple salad and some crusty bread to mop up the sauce—oh, and a glass of red wine doesn’t hurt. This mannacote gem is your ticket to happy bellies and big smiles.
What to Serve It With
Grab some garlic bread to soak up that sauce (you’ll thank me later). For dessert, something light like lemon sorbet keeps things refreshing. Sip on a red wine or even a fizzy water with a lemon twist to keep the vibes high. It’s all about making that meal feel like a mini-vacation to Italy.
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