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Make-Ahead Homemade Manicotti

Blossom Lady
Dec 04, 2021 01:09 AM
Make-Ahead Homemade Manicotti

This homemade manicotti is perfect for entertaining because it can be completely made ahead. And since it's hard to find a soul who doesn't enjoy Italian food, this dish is universally well-received by guests of all ages.

I often make a double batch and freeze one pan for later. That way I have a delicious dinner at my fingertips for busy days or unexpected guests. The day before I want to serve the manicotti, I take it out of the freezer and thaw it in the fridge. When dinner time rolls around the next day, all I have to do is pop the pan in a hot oven until it's bubbly and golden, make a salad and warm up some good, crusty bread.

I know, homemade pasta and easy aren't usually adjectives that are strung together. Then again, you might be a little Italian pasta maker who's got the art down pat - but for most of us, the idea of homemade pasta is a little overwhelming for everyday life. It involves special equipment, dough that can be finicky and inconsistent results, to name just a few potential problems.

This pasta has none of the above-mentioned obstacles. If you can make pancakes and you have a small non-stick pan, you can make this wonderful pasta. I had Scott take a few pictures of the process just to show you how it's done.

Ingredients:

For the sauce:

  • 1 teaspoon extra virgin olive oil
  • 8 ounces Italian sausage
  • 2 medium cloves garlic finely minced
  • 1 ½ tablespoons Italian seasoning
  • 2 14 ½- ounce can fire-roasted canned tomatoes
  • 1 teaspoon kosher salt
  • ¼ cup roughly chopped fresh basil leaves

For the pasta:

  • 3 large eggs
  • ¾ cup water
  • ½ cup milk
  • ¾ cup all-purpose flour
  • 2 teaspoons melted butter cooled slightly
  • ½ teaspoon salt

For the filling:

  • 8 ounces ricotta cheese
  • 1 cup shredded Mozzarella cheese I like whole milk Mozzarella
  • ½ cup finely shredded Parmesan cheese
  • 1 large egg
  • 3 tablespoons finely chopped fresh basil or parsley optional
  • ½ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

For the topping:

  • 2 cups shredded Mozzarella Cheese I like whole milk Mozzarella
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
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2 comments
MICHELENE A WALKER
00
Dec 06, 2021 06:37 AM

I haven't tried this recipe yet but I do have a suggestion:  Your instructions say to tent the foil over pan.  Reynolds makes a non-stick foil that will not pull the cheese off the casserole.  It is a little more expensive than regular foil but it works.

Blossom Lady MICHELENE A WALKERreplied to
00
Dec 15, 2021 08:17 AM

I haven't tried this recipe yet but I do have a suggestion:  Your instructions say to tent the foil over pan.  Reynolds makes a non-stick foil that will not pull the cheese off the casserole.  It is a little more expensive than regular foil but it works.

Hi Michelene! Thank you so much for your advice! Great idea