Manicotti is a classic Italian dish that brings comfort and flavor to any table. Our San Giorgio Manicotti recipe takes this beloved pasta to the next level with rich ricotta filling and a savory tomato sauce that’s full of authentic Italian taste. It’s perfect for family dinners or special occasions when you want to impress without spending hours in the kitchen.
Ingredients
To recreate the authentic San Giorgio Manicotti Recipe, we carefully select each ingredient to ensure rich flavors and the perfect texture. Below we break down the essential elements that combine to make this classic Italian dish unforgettable.
Manicotti Shells
- 12 San Giorgio Manicotti shells (pre-cooked or uncooked based on package instructions)
- Water for boiling (if shells require pre-cooking)
- A pinch of salt for the boiling water
Cheese Filling
Our filling balances creamy texture and savory notes to complement the pasta perfectly:
- 2 cups ricotta cheese (whole milk for richness)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg (beaten)
- 2 tbsp fresh parsley (finely chopped)
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Sauce Components
The sauce brings a robust, tangy flavor, rounding out the dish:
| Ingredient | Quantity | Notes |
|---|---|---|
| San Giorgio marinara sauce | 3 cups | Use a high-quality brand for authenticity |
| Olive oil | 1 tbsp | For sautéing garlic (optional) |
| Garlic cloves | 2 (minced) | Enhances flavor depth |
| Fresh basil | 4-5 leaves | Chopped for garnish |
Additional Toppings and Garnishes
- ½ cup shredded mozzarella cheese (for topping before baking)
- Fresh basil leaves (for final garnish)
- Grated Parmesan (optional for extra sharpness)
Equipment Needed
To prepare our San Giorgio Manicotti Recipe perfectly, having the right tools on hand is essential. These items will help us assemble and cook the dish efficiently while maintaining its authentic flavors and textures.
Essential equipment includes:
- Large pot: For boiling the manicotti shells until al dente.
- Colander: To drain the cooked pasta without breaking the shells.
- Mixing bowls: To combine the ricotta, mozzarella, Parmesan, and other filling ingredients thoroughly.
- Measuring cups and spoons: For precise ingredient quantities to achieve balanced flavors.
- Baking dish (9×13 inch): To arrange the filled manicotti and bake the dish evenly.
- Slotted spoon or tongs: For carefully handling the pasta shells during boiling and filling.
- Rubber spatula or spoon: To mix cheese filling smoothly and scrape bowls clean.
- Aluminum foil: To cover the baking dish during the initial baking phase to retain moisture.
- Oven mitts: Essential for safely handling hot dishes when removing from the oven.
- Cheese grater: If using block cheese versions of mozzarella or Parmesan to shred fresh.
- Small ladle or spoon: To spread marinara sauce evenly on the baking dish.
| Equipment | Purpose |
|---|---|
| Large pot | Boiling manicotti shells |
| Colander | Draining cooked pasta |
| Mixing bowls | Preparing cheese filling |
| Measuring tools | Accurate ingredient measurement |
| Baking dish (9×13) | Baking manicotti layers |
| Slotted spoon/tongs | Handling pasta shells with care |
| Rubber spatula/spoon | Mixing ingredients thoroughly |
| Aluminum foil | Covering dish to retain moisture |
| Oven mitts | Handling hot cookware safely |
| Cheese grater | Shredding fresh mozzarella and Parmesan |
| Small ladle/spoon | Spreading sauce evenly |
Using this well-selected equipment will keep our San Giorgio Manicotti Recipe preparation smooth and enjoyable, ensuring each step achieves optimal results for that traditional Italian comfort dish.
Prep Work
To achieve the perfect San Giorgio Manicotti, proper prep work is essential. Let’s break down the important steps that set the foundation for this delicious dish.
Preparing the Cheese Filling
For the authentic San Giorgio Manicotti Recipe, the cheese filling must be rich and creamy. Follow these steps:
- In a large mixing bowl, combine:
- 15 oz ricotta cheese (whole milk preferred for creaminess)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Add 1 large egg to bind the mixture.
- Season with 1 teaspoon dried Italian herbs, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Mix thoroughly using a rubber spatula until smooth and evenly blended.
- Cover the bowl and refrigerate the filling while preparing the pasta and sauce to let flavors meld.
Cooking and Cooling Manicotti Shells
To avoid broken shells and maintain perfect texture, this step is crucial:
| Step | Instruction | Notes |
|---|---|---|
| Boil Water | Fill a large pot with water | Add 1 tablespoon salt to taste |
| Cook Shells | Add 22 to 24 manicotti shells | Boil for 6 to 8 minutes, al dente |
| Drain | Use a colander | Drain gently to avoid cracks |
| Cool | Rinse shells under cold water | Prevents further cooking |
| Dry | Place shells on clean kitchen towel | Pat dry carefully to avoid sogginess |
- Handle shells gently using tongs or a slotted spoon.
- Allow shells to cool completely before filling; this prevents tearing during stuffing.
Preparing the Sauce
A robust tomato sauce brings the dish together:
- Use 3 cups of San Giorgio marinara sauce for authentic flavor.
- In a medium saucepan, warm the sauce over medium heat until simmering.
- Stir occasionally, then reduce heat to low and keep warm until ready to assemble.
- Optionally, add 1 teaspoon fresh minced garlic and ¼ teaspoon red pepper flakes for an extra kick.
- Keep a small ladle handy for even sauce spreading in the baking dish.
With these prep details optimized, we are ready to move confidently toward assembling and baking our San Giorgio Manicotti masterpiece.
Directions
Follow these step-by-step instructions to create our authentic San Giorgio Manicotti that will delight your taste buds and impress your guests every time.
Filling the Manicotti
- Prepare the filling mixture by combining ricotta cheese, shredded mozzarella, grated Parmesan, one large egg, and freshly ground black pepper in a large mixing bowl.
- Use a rubber spatula to gently blend the ingredients until smooth and creamy, ensuring the cheese mixture is well combined but not overmixed.
- Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to allow the flavors to meld perfectly.
Assembling the Dish
- If using uncooked shells, carefully boil the manicotti shells according to package instructions until al dente, then drain using a colander and rinse with cold water to stop cooking.
- Place the boiled shells on a lightly greased surface or baking sheet to prevent sticking.
- Using a piping bag or a spoon, fill each manicotti shell with the chilled cheese filling. Do not overfill to avoid shell breakage.
- In a 9×13 inch baking dish, ladle a generous layer of the robust San Giorgio marinara sauce evenly across the bottom.
- Carefully place the filled manicotti shells in a single layer over the sauce.
- Spoon the remaining marinara sauce over the shells, covering them completely.
- Sprinkle shredded mozzarella cheese evenly over the top for a golden melted crust.
Baking Instructions
- Preheat your oven to 350°F (175°C).
- Cover the baking dish tightly with aluminum foil to retain moisture and ensure even cooking.
- Bake in the preheated oven for 35 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese on top is bubbly and lightly browned.
- Carefully take the dish out of the oven using oven mitts.
- Let the manicotti rest for 5 minutes before serving to allow the filling to set.
- Garnish with fresh basil leaves if desired and serve hot for the ultimate classic Italian dining experience.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 350°F (175°C) | – | Ensure full oven preheat |
| Covered baking | 350°F (175°C) | 35 minutes | Maintain moisture with foil |
| Uncovered baking | 350°F (175°C) | 10 minutes | Achieve golden bubbly cheese top |
| Resting | Room temperature | 5 minutes | Fillings set for clean slicing |
Serving Suggestions
To enhance the San Giorgio Manicotti experience, serve it with complementary sides and garnishes that balance its rich flavors and textures. Here are our best tips for pairing and presentation:
- Fresh Salad: A crisp green salad with a tangy vinaigrette cuts through the creaminess of the manicotti. Consider arugula, mixed baby greens, or a simple Caesar salad for a refreshing contrast.
- Garlic Bread: Serve warm garlic bread or a rustic Italian loaf to soak up the robust marinara sauce. Toasted bread with garlic butter adds a buttery crunch that pairs perfectly.
- Steamed Vegetables: Lightly steamed broccoli, asparagus, or green beans add color and nutrients. Season with lemon zest and a hint of olive oil to keep flavors bright.
- Herb Garnishes: Sprinkle freshly chopped basil or flat-leaf parsley over the baked manicotti to add a vibrant aroma and a visually appealing finish.
- Wine Pairing: For an ideal wine match, we recommend a medium-bodied red such as Chianti or Sangiovese. Their acidity complements the tomato sauce and rich cheese filling.
Suggested Menu for Serving San Giorgio Manicotti
| Course | Dish | Flavor Profile | Purpose |
|---|---|---|---|
| Starter | Mixed Green Salad | Refreshing, tangy | Balances richness of manicotti |
| Side | Garlic Bread | Buttery, garlicky, crunchy | Complements sauce and texture |
| Vegetable | Steamed Broccoli with Lemon | Mild, fresh, slightly citrusy | Adds nutrients and color |
| Main Dish | San Giorgio Manicotti | Creamy, savory, tomato-rich | Star of the meal |
| Beverage | Chianti or Sangiovese Wine | Medium-bodied, acidic | Enhances tomato and cheese |
Pro Tip: Allow manicotti to rest for 5-10 minutes after baking. This resting time lets the flavors meld and makes slicing neater.
By pairing this classic San Giorgio Manicotti Recipe with fresh, bright accompaniments and thoughtfully chosen beverages, we elevate the dining experience to one that is both satisfying and memorable.
Storage and Make-Ahead Tips
To keep our San Giorgio Manicotti fresh and flavorful, proper storage and make-ahead planning are essential. Here’s how to handle leftovers and prepare in advance for effortless meals.
Refrigerating Leftovers
- Allow the baked manicotti to cool completely at room temperature before storing.
- Transfer the leftovers into an airtight container to preserve moisture and prevent odor absorption.
- Refrigerate for up to 3 to 4 days.
Tip: Reheat in the oven at 350°F (175°C) covered with foil to maintain the creamy texture and prevent drying out.
Freezing for Longevity
- For longer storage, freeze the manicotti either before or after baking.
- Wrap tightly in plastic wrap and then foil, or place in a freezer-safe container.
- Freeze for up to 2 months for optimal taste and texture.
| Storage Method | Preparation Stage | Storage Duration | Reheating Instructions |
|---|---|---|---|
| Refrigeration | After baking | 3-4 days | Oven at 350°F covered with foil until heated |
| Freezing | Before or after baking | Up to 2 months | Thaw overnight then reheat in oven at 350°F |
Make-Ahead Assembly
We can prepare the manicotti filling and shells ahead to streamline dinner preparation:
- Prepare and refrigerate the cheese filling for up to 24 hours.
- Boil and slightly undercook manicotti shells, cool, and store separately in the fridge.
- Assemble the dish just before baking.
This approach reduces stress on mealtime and enhances flavors as they meld overnight.
Tips for Reheating
- Cover the manicotti with aluminum foil to prevent the cheese from drying or burning.
- Heat thoroughly through, allowing the tomato sauce to bubble lightly for that freshly baked texture.
- Let rest a few minutes after reheating for easy slicing.
Conclusion
Making San Giorgio Manicotti is a rewarding way to bring authentic Italian flavors to our table. With the right ingredients and careful preparation, we can create a dish that’s both comforting and impressive. Whether for a family dinner or a special occasion, this recipe delivers rich, savory satisfaction with every bite.
By following the steps and tips we’ve shared, we ensure a smooth cooking experience and a beautiful presentation. Plus, the flexibility of make-ahead and storage options means we can enjoy this classic meal anytime. Let’s embrace this timeless recipe and savor the delicious results together.
Frequently Asked Questions
What is San Giorgio Manicotti?
San Giorgio Manicotti is a classic Italian dish featuring pasta shells stuffed with a rich cheese filling made from ricotta, mozzarella, and Parmesan, baked in a savory marinara sauce for comforting family meals or special occasions.
What ingredients are needed for the San Giorgio Manicotti recipe?
Key ingredients include manicotti shells (pre-cooked or uncooked), ricotta cheese, shredded mozzarella, grated Parmesan, an egg, marinara sauce, and seasonings like salt and pepper. Optional toppings include fresh basil and extra mozzarella.
What equipment is essential to prepare this dish?
You’ll need a large pot for boiling shells, colander, mixing bowls, measuring cups, a 9×13 inch baking dish, slotted spoons or tongs, rubber spatula, aluminum foil, oven mitts, cheese grater, and a small ladle for sauce.
How do I prevent manicotti shells from breaking?
Carefully boil shells until al dente and immediately drain. Rinse with cold water to stop cooking and cool them gently before filling to avoid cracking or tearing.
Can I prepare the filling in advance?
Yes, prepare the cheese filling by mixing ricotta, mozzarella, Parmesan, egg, and seasonings, then refrigerate it to allow flavors to meld before assembling the manicotti.
How should I bake the manicotti?
Arrange filled shells in a baking dish with sauce, cover with foil, and bake in a preheated oven. Remove foil near the end to brown the cheese until bubbly and golden.
What are some serving suggestions for San Giorgio Manicotti?
Serve with a crisp green salad, warm garlic bread, lightly steamed vegetables, fresh basil garnish, and pair with medium-bodied red wines like Chianti or Sangiovese to enhance the meal.
How can I store leftovers properly?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently to maintain texture. You can also freeze before or after baking for up to 2 months.
Is it possible to make this dish ahead of time?
Yes, you can assemble the manicotti in advance, refrigerate it, and bake when ready. This helps streamline meal prep for busy days or entertaining guests.