Manicotti ripieni (stuffed)

Makes 9-14 servings depending.


2 boxes (28 pieces) manicotti
30 oz ricotta
3/4 cup finely grated Grana Podano or Parmiggiano Reggiano
1 lb finely grated, low-moisture Mozzarella
1 cup cream
4 eggs (optional)
4 tbsp dried, chopped parsley
freezer-grade Ziploc® bag, 1 gallon


Boil the manicotti in salted water 10 minutes taking care not to break them. Remove onto an oiled half baking sheet to cool.

Mix ricotta, eggs, cream Grana Podano, Mozzarella and parlsey together in a big bowl.

Oil two 13" x 9" baking dishes.

Snip a 3/4" diameter opening off the corner of the Ziploc bag and fill with 1/2 the stuffing and close tightly purging air.

Using the bag as a pastry bag, carefully fill each manicotto from both ends and place in the baking dish. You'll have to arrange them carefully to fit.

Ladle over with your favorite pasta sauce, marinara sauce or, better, meat sauce. Cover with foil and set aside until 1-1/2 hours before needing.

When ready, bake covered at 350 for about 40 minutes. Uncover, sprinkle with Mozzarella or Parmiggiano Reggiano and bake for 15 more minutes. Remove from oven and let rest 10-20 minutes before serving 1, 2 or three manicotti per person.