Make-Ahead Homemade Manicotti
This make-ahead, Homemade Manicotti is beyond delicious with an Italian sausage marinara and tender melt-in-your-mouth pasta.
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.
The soft, pillowy filling, nestled inside the tender pasta, is a breeze to put together. Simply whisk together three kinds of cheese (ricotta, mozzarella and Parmesan), egg, salt, pepper and some finely chopped basil or parsley. That’s it! Now plop a spoonful on each pasta circle, spread it out a bit and roll.The sauce recipe calls for fire-roasted tomatoes. You’ll find them in almost every grocery store in the same section as regular diced tomatoes. The tomatoes are charred before being canned, giving them a really nice depth of flavor. If you can’t find fire-roasted tomatoes, regular diced tomatoes will work.
This homemade manicotti is the perfect dish to take for a family dinner. It keeps well and can be simply popped in the oven 45 minutes before dinner. Pair it with a green salad and a loaf of Focaccia Bread and you’ll have a fabulous meal, fit for royalty!
Ingredients:
- 1 teaspoon extra virgin olive oil
- 8 ounces Italian sausage
- 2 medium cloves garlic finely minced
- 1 ½ tablespoons Italian seasoning
- 2 14 1/2- 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