Four Cheese Manicotti

Best served with Due Amici Tomato Sauce

Pasta? Stuffed with 4 cheeses? Tell me more.


  • 6 tablespoons unsalted butter, divided
  • 1 medium onion, chopped
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon kosher salt, divided, plus more
  • 1/4 teaspoon freshly ground pepper, divided
  • ¾ cup of basil
  • 8 ounces dried manicotti noodles
  • Olive or vegetable oil (for greasing)
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup grated Parmesan (about 3 ounces), divided
  • 2/3 cup grated Pecorino Romano (about 2 ounces), divided
  • 1 pound fresh ricotta
  • 8 ounces fresh mozzarella, cut into 1/2″ pieces
  • 1 shallot, finely chopped
  • 1 large egg
  • Due Amici Tomato Sauce


  1. Preheat oven to 400°F.
  2. Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente.
  3. Drain and transfer to a lightly oiled rimmed baking sheet.
  4. Melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat.
  5. Add flour and cook, stirring constantly (approx. 1–2 minutes).
  6. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon (approx. 3 minutes).
  7. Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt 1/4 tsp. pepper.
  8. Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. salt in a medium bowl.
  9. Spoon ricotta mixture into manicotti noodles at both ends.
  10. Spread half of Due Amici Tomato Sauce then half of cheese sauce (keep them separate but they’ll meld together) on bottom of large baking dish.
  11. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan.
  12. Bake manicotti until bubbling and lightly browned on top (approx. 30–35 minutes).
  13. Let cool 5 minutes.
  14. Top with remaining 1/4 cup basil and serve.