Huge Manicotti

Prep
30m
Cook
40m
Total
70m
Bigly says
Sit down for this one. We are doing manicotti, HUGE manicotti, and I have to tell you something about manicotti that the food media won't cover, total silence on the topic — manicotti is the FORGOTTEN pasta of Italian-American cooking. Everybody talks about lasagna. Everybody talks about spaghetti. Even ziti gets more airtime than manicotti — and ziti is fine, ziti is okay, but manicotti? Manicotti is the SLEEPING GIANT. The unsung hero. The pasta nobody mentions but everybody wants seconds of. And I'm waking it up. Today. Right now. You're welcome.
Many people don't know this — and I mean MANY people, not just regular people, but supposed chefs, people with little white hats and Instagram followers and merchandise lines — many people don't know that manicotti tubes are basically bigger, smoother, more elegant stuffed shells. They're TUBES. Beautiful Italian tubes. And when you stuff them with seasoned ricotta and bake them under a blanket of marinara and melted mozzarella, what you get is not a meal. It's a MOMENT. It's an event. People will remember it. They'll tell their grandchildren. 'Grandma, what was the best thing you ever ate?' Manicotti, kid. The manicotti.
Now the other sites — and you know who they are, the big ones, the ones with the autoplay video and the cookie banner with 47 toggles and the woman telling you about her trip to Tuscany for eight paragraphs before she gets to the actual instructions, total INSANITY — those sites will tell you to use crepes instead of pasta tubes. Crepes. For manicotti. That's a CREPELONI, that's a different dish entirely, you are lying to people, stop it. Use the tube. Honor the tube. The tube is the way. End of discussion.
Ingredients
- 1 box (8 oz, about 14 tubes)manicotti pasta tubes
- 2 lbwhole-milk ricotta cheese
- 2.5 cups, dividedshredded low-moisture mozzarella
- 3/4 cup, dividedgrated parmesan cheese
- 2large eggs
- 1/4 cupfresh parsley, chopped
- 2 tbspfresh basil, chopped
- 3 clovesgarlic, minced
- 1 tsplemon zest(small move, big result, do not skip)
- 1 tspkosher salt
- 1/2 tspblack pepper
- 4 cupsmarinara sauce
- 1 tbspolive oil
Steps
- 1
Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.
- 2
Bring a large pot of well-salted water to a boil. Cook the manicotti tubes 2 minutes less than the package directs — they should be flexible but still firm. Drain carefully (they tear easily) and lay flat on a sheet pan drizzled with olive oil.
- 3
In a large bowl, combine the ricotta, 1 cup of mozzarella, 1/2 cup of parmesan, eggs, parsley, basil, garlic, lemon zest, salt, and pepper. Stir until smooth.
- 4
Transfer the filling to a large zip-top bag and snip off one corner to make a piping bag. This is the only way to fill manicotti without losing your mind.
- 5
Spread 1.5 cups of marinara across the bottom of the prepared baking dish.
- 6
Pipe the cheese filling into each tube from both ends, meeting in the middle. Place filled tubes side-by-side in the dish.
- 7
Pour the remaining marinara over the manicotti, making sure to coat each tube. Top with the remaining mozzarella and parmesan.
- 8
Cover tightly with foil and bake 30 minutes. Uncover and bake another 8-10 minutes, until the cheese is golden and bubbly.
- 9
Rest 10 minutes before serving. The filling needs that time to set or you'll have a sloppy plate.
One more thing
Serve the manicotti with garlic bread and a glass of red wine — or grape juice if it's a school night, no judgment, well a little judgment, but mostly no — and what you have created will make your kitchen smell like a tiny family-owned restaurant in a tiny Italian neighborhood that nobody knows about except the locals and one guy with a notebook. That's the goal. That's always the goal. Anybody who tells you different is selling you a meal kit. Beautiful.

★ QUESTIONS ABOUT THIS ONE? ★
Ask Bigly about Huge Manicotti.
Substitutions, what to serve it with, why other chefs are wrong about it. He's got opinions.
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