This is another one of my family's favourites. A quick great make-ahead dinner. Just heat and serve.
INGREDIENTS:
1 package fresh egg pasta sheets (360 grams)(6 sheets), cut in half. This recipe will make 12 manicotti
1/4 cup Marscapone cheese
2 cups shredded Mozzarella cheese
1 container extra smooth ricotta (340 grams)
1/2 cup freshly grated Parmigiano Reggiano plus 1/3 cup to sprinkle on top
1 whole large egg
1/4 teaspoon nutmeg
3 cups basic tomato sauce
salt
freshly ground black pepper
METHOD:
Preheat oven to 350 F.
In a large bowl mix marscapone, mozzarella, ricotta, 1/2 cup Parmigiano Reggiano, egg, nutmeg, salt and black pepper.In an oven-proof casserole, coat the bottom with 4 tablespoons of the tomato sauce.
Using a regular sized ice-cream scoop, place a leveled scoop of the filling onto each 1/2 sheet of pasta.
Roll in from the longer edge. Place the manicotti seam down in the casserole dish. Continue with the remaining filling and pasta sheets.
Pour the remainder of the tomato sauce over the
rolled manicotti. Sprinkle with 1/3 cup freshly grated Parmigiano Reggiano . At this point it can be frozen or stored in refrigerator until you are ready to cook it.
If you are cooking this right away, pop in oven for 25 minutes, until heated through.
TIPS:
1. You can also add 1/2 cup of finely chopped raw baby spinach to the cheese filling. Do not use regular spinach if you are choosing to add raw spinach. It will not cook evenly in the oven.
2. Because of the simplicity of the recipe, the key is to have very fresh high quality ingredients.
3. The flavour of tomato sauce is paramount as well. Choose your favourite, preferably homemade.
4. Some of the liquid in the sauce will evaporate in the oven. If your sauce is very thick, I would add 1/2 cup of water along the edges of the casserole (not over the casserole), just before popping it in the oven.
5. I usually double the above recipe and freeze one casserole. It only takes an extra 10 minutes to prepare the additional one.
6. To reheat from the refrigerator, cook uncovered in a preheated 350F oven for 35 minutes, until heated through.
7. To reheat from frozen, cook uncovered in a preheated 350F oven for 50-55 minutes .
SERVING SIZE: Approximately 2 manicotti per person. This recipe will serve 6.
