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
- Preheat oven to 400°F.
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente.
- Drain and transfer to a lightly oiled rimmed baking sheet.
- Melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat.
- Add flour and cook, stirring constantly (approx. 1–2 minutes).
- Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon (approx. 3 minutes).
- Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt 1/4 tsp. pepper.
- 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.
- Spoon ricotta mixture into manicotti noodles at both ends.
- 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.
- Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan.
- Bake manicotti until bubbling and lightly browned on top (approx. 30–35 minutes).
- Let cool 5 minutes.
- Top with remaining 1/4 cup basil and serve.