|Prep Time||70 minutes|
|Cook Time||30-35 minutes|
- 8 oz. dried manicotti noodles
- Marinara sauce
- 4 Tbsp butter
- 1/4 C flour
- 2 C milk
- 1 lb. fresh ricotta
- 8 oz. fresh mozzarella cut into ½” pieces
- 1 C grated Parmesan
- 2/3 C grated Pecorino Romano
- 1 tsp. salt
- 1/4 tsp ground black pepper
- 1 large egg
- 1/4 C basil leaves chopped (optional)
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until still firm, about 4-6 minutes. Drain and transfer to a lightly oiled rimmed baking sheet.
- Meanwhile, melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1–2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt and remaining 1/4 tsp. pepper.
- Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. salt in a medium bowl.
- Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan. Bake manicotti until bubbling and lightly browned on top, 30–35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup basil and serve.
I am going to try just half the recipe, and I am also going to cook 1/2 lb. of Italian sausage to add to my sauce before I put it in the oven.
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