STREAMING NOW: Carnivorous
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Pasta tubes stuffed primarily with cheese and other ingredients, smothered with sauce.”
READY IN:
1hr 45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat Oven 350*F.
  2. Lightly coat a 9x13 baking dish w/ cooking spray.
  3. Cook MANICOTTI according to package directions, less 1-2 minutes - MANICOTTI should be al dente - drain and rinse with cold water until cool. Remove to paper towels to dry. Shells are easier to stuff if cool.
  4. *Prepare BECHAMEL Sauce*.
  5. In a Med saucepan, melt the BUTTER over medium heat. Add the FLOUR and whisk until smooth (2 mins).
  6. Gradually add the MILK, whisking constantly until the sauce thickens (5-10 mins). DO NOT BOIL Sauce.
  7. Remove sauce from heat and stir in the SALT, PEPPER & NUTMEG. (Sauce can be prepared & refrigerated for up to 3 days; excellent cream sauce for any pasta dish.).
  8. In a large bowl mix together RICOTTA, 3/4 cup PARMESAN, Egg YOLKS, BASIL, SALT & PEPPER and any OPTIONAL Ingredient.
  9. Stuff the MANICOTTI (I use either a baby spoon or a small butter knife, stuff from both ends, don't over stuff, should have enough for at least 10-11 shells).
  10. Reserve 1/4-1/3 Cup of the BECHAMEL Sauce, then layer the remaining BECHAMEL Sauce in the bottom of the baking dish, swirl 1/4-1/3 Cup tomato sauce into the BECHAMEL.
  11. Lay the stuffed MANICOTTI side-by-side in dish on top of the sauce.
  12. Top the MANICOTTI with the remaining tomato sauce, covering the pasta completely; swirl the reserved BECHAMEL Sauce on top.
  13. Lightly cover with foil and Bake for 30 minutes; remove foil and bake for another 15 minutes.
  14. Sprinkle with 1/4 Cup PARMESAN and bake for another 5-15 mins, until bubbly in the center and cheese is melted.
  15. Let sit for 5-10 mins before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: