Photo: Alexander Maasch
Baked Manicotti with Homemade Ricotta Cheese
21 ingredients
30 min + 1 hr
Serves 6-8
openrecipes
Estimated Nutrition (whole recipe, rough)
683
Calories
31g
Protein
49g
Fat
28g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp. unsalted butter
- 3 cups Angelo's Marinara Sauce (recipe following)
- 1 8-oz. box dried manicotti shells (about 14)
- 4 cloves garlic, finely chopped
- 4 cups whole-milk ricotta (Homemade or use Calabro, which is available at Whole Foods)
- 1 cup grated parmesan (Use a good Parmigiano-Reggiano)
- 5 tbsp. chopped curly or flat-leaf parsley
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. freshly ground nutmeg
- 2 eggs, beaten
- 1 28-oz. can whole peeled tomatoes
- 3 tbsp. extra-virgin olive oil
- 1 clove garlic, finely chopped
- 1 bay leaf
- 1/2 small onion, finely chopped
- 1/2 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1 tbsp. finely chopped
- curly or flat-leaf parsley
- Kosher salt and freshly ground black pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes