Make Ahead Manicotti with Tips and Tricks
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Ingredients
  • 1 box of manicotti pasta tubes, 8 oz.
  • 2 quarts prepared marinara, preferably homemade or a good quality store bought
  • 4 cups ricotta, drained of any liquid
  • ½ cup or so grated romano cheese plus extra for garnish
  • 1½ cups of shredded blend of 4 cheeses, Quattro Formaggio ( Trader Joes) or something similar or all mozzarella if you can't find it.
  • 2 egg yolks
  • ½ cup of chopped frozen spinach, (completely drained of liquid) or fresh chopped parley or basil plus
  • salt and pepper to taste
  • ( 12 inch disposable decorator bags) a must
  • Everything can be doubled or tripled for a large crowd
Instructions
  1. Cook manicotti shells in boiling salted water with a teaspoon of olive oil for 5 minutes only, no matter what the back of the box tells you.
  2. After 5 minutes scoop out pasta with a spider then run them quickly under cold water to cool down.
  3. Spread them onto a paper towel lined baking sheet, let them drain a little and gently pat them dry with a paper towel, then lay each tube into the individual slotted holder that they came packaged in the box.
  4. In a large bowl combine the ricotta, romano, shredded cheeses and spinach or herbs, basically everything except the egg yolks, use a hand mixer to get it nice and smooth.
  5. Taste it for enough cheese, salt and pepper, when you are satisfied with the taste add the 2 egg yolks and incorporate it with the hand mixer.
  6. Place a disposable decorator bag into a tall glass for stability ( no tip required) then spoon some of the ricotta mixture into it, filling it three quarters of the way up. Snip off the bottom enough so that the filling squeezes through with ease into the pasta hole.
  7. Spread enough marinara to cover the bottom of your baking dish.
  8. Pick up one pasta tube and tip it on an angle and with your decorator bag start piping the ricotta mix in as far as it goes, if it doesn't reach the other end just flip to that side and fill it up.
  9. Lay it down on top of the marinara sauce and repeat until all are filled.
  10. When all the manicotti are filled spoon more marinara on top with some grated cheese.
  11. Cover with foil.
  12. At this point you can refrigerate the whole pan and the next day take it out a good hour or so before baking to get it close to room temperature.
  13. When ready to bake, preheat oven to 350 degrees, keep pan covered with foil and bake 25 to 30 minutes or until heated through because ovens do vary.
  14. Remove from the oven, take off the foil and let it set for 5 minutes, spoon some warm sauce on top and garnish with more grated cheese.
  15. Ready to serve!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2017/12/make-ahead-manicotti-tips-tricks.html