It’s incredibly creamy, soft and delicious! Manicotti is one of my all-time favorites and I finally had the time to make it! My version of it is to do the following:
- Boil water and add a pinch of Himalayan Salt.
- Add Ten (10) Manicotti and boil them for 8 minutes
- Drain and rinse under cold water
In a medium size bowl, combine 15 OZ (425 g) of ricotta cheese made with whole milk, two cups of shredded mozzarella cheese, a half cup of parmesan, 1 tbsp of Italian seasoning, and one egg. Mix thoroughly.
Fill in a coated canvas reusable pastry bag (or any bag you have available at home, Ziploc bag with a cut on the corner would do) and fill each individual Manicotti with the mixture you made.
Lay flat the 10 pieces of Manicotti in a glass baking dishes and set aside.
In a medium size bowl, mix one jar of San Marzano tomato sauce (or crushed tomatoes), 1 tbsp Italian seasoning, a pinch of sugar to balance the acidity of the sauce (sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce). Mix thoroughly and pour over the Manicotti.
Cover with foil and cook on a 350ºF for 30 minutes. Remove the foil, sprinkle top with shredded mozzarella cheese and shredded parmesan and cook for another 15 minutes. Enjoy!