Manicotti with marinara sauce
Serves 4
Easy
Prep:
Cook:
Manicotti are large tube-shaped pasta, a little bigger than cannelloni – use a piping bag to fill them
Skip to ingredients
For the marinara sauce
- 4 garlic clovesfinely chopped
- 4 tbsp extra virgin olive oil
- 2 x 400g cans peeled plum tomatoesblitzed
For the manicotti
- 225g manicotti shells
- 500g whole milk ricottadrained
- 115g grated mozzarella
- 55g grated provolone
- 25g grated parmesan
- 1 large eggbeaten
- 1 garlic clovevery finely chopped
- 25g flat-leaf parsleyleaves chopped
Nutrition: Per serving
- kcal701
- fat39g
- saturates18g
- carbs51g
- sugars11g
- fibre5g
- protein34g
- salt4.78g
Method
step 1
In a large saucepan, add the garlic and olive oil. Sauté on medium-low heat until light golden, about 5 mins. Add the tomatoes and 2 tsp salt. Simmer on medium-low heat for 20 mins, stirring occasionally.
step 2
Heat the oven to 190C/fan 170C/gas 5. Bring a large pan of water to a boil. Add 1 tbsp of salt. Boil the manicotti until al dente, about 7-8 mins. Remove and rinse in cold water to stop the cooking.
step 3
In a medium bowl, mix the ricotta, half the mozzarella, provolone, parmesan, egg, garlic, 1 tsp salt and the parsley. Scrape into a piping or Ziploc bag. Push the mixture to one corner. Cut the tip with scissors. Pipe the mixture into the shells.
step 4
Pour half the marinara sauce into an approximately 33 x 23 cm baking dish. Lay the manicotti on top in a single layer. Pour the remaining sauce and mozzarella over. Cover with foil and bake for 20 mins. Remove and leave to stand for 10 mins.
