Cheesy Pesto Manicotti
A delightful Italian-inspired dish that combines rich cheeses with vibrant pesto and stuffed manicotti shells, perfect for family gatherings.
Ingredients
For the Pesto
- 3 cups fresh basil leaves Fragrant and vibrant
- 1/4 cup pine nuts Providing a toasty crunch
- 3 cloves garlic Peeled and sharp
- 1/4 cup freshly grated Parmesan cheese Nutty and salty
- 1/2 teaspoon Kosher salt Enhancing flavors
- 1/2 teaspoon fresh ground black pepper Adding warmth
- 1/4 cup olive oil Smooth and rich
For the Manicotti Filling
- 8 ounces manicotti pasta Perfect for stuffing
- 12 ounces skim ricotta cheese Creamy and light
- 1 1/4 cups low moisture skim shredded mozzarella cheese Melty and gooey, divided
- 1 cup freshly grated Parmesan cheese For layers of flavor
- 1 large egg Binding and enriching
- 1 teaspoon crushed red pepper flakes For a hint of heat
For Assembly
- 28 ounces arrabbiata red sauce Spicy and robust
Instructions
Pesto Preparation
- In a food processor, combine the basil leaves, pine nuts, and garlic. Add Parmesan cheese, salt, and pepper, and pulse until finely chopped. Slowly pour in the olive oil while running the processor on low until smooth. Adjust seasoning to taste.
Prepare Manicotti
- Preheat the oven to 375°F (190°C). Cook manicotti pasta in boiling water until al dente, as per package instructions. Drain and lightly oil the pasta.
Filling
- In a large mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, 1 cup Parmesan, the egg, 3/4 cup pesto, and crushed red pepper flakes. Mix until smooth.
Assemble
- Spread 3/4 of the arrabbiata sauce in a baking dish. Use a zip-lock bag to pipe the cheese-pesto mixture into each manicotti shell. Place filled manicotti over the sauce.
Bake
- Top the manicotti with remaining arrabbiata sauce, pesto, and sprinkle with remaining mozzarella and Parmesan. Bake for about 30 minutes until cheese is bubbly and golden.
Notes
For added nutrition, consider including sautéed spinach or bell peppers in the filling. Store-bought pesto can save time. Cover with foil while baking for the first 15 minutes to prevent over-browning.