If you’ve tried my Stuffed Shells in Fire Roasted Tomato Sauce from Fool a Carnivore, you can use the same recipe to make manicotti. Manicotti are long tubular noodles that are stuffed with the same creamy ricotta cheese filling. Although the Barilla brand of manicotti that we use advised boiling the noodles for 7 minutes, I found that this step is completely unnecessary. As long as you use plenty of sauce (hot, right out of the pot) and cover the baking dish tightly with aluminum foil, your manicotti will turn out beautifully in just an hour of baking at 350 degrees.
When I was a kid, Manicotti was always a “special occasion” dish around the holidays because it was so time consuming to make. If you love manicotti, but don’t make it often, given this technique a try!
(Sorry about using the stuffed shells photo from my website on this post – I was so excited when I was making the manicotti the other day that I forgot to take a picture!!)
