Olive Garden’s Returning Manicotti: A Step-by-Step Recipe to Recreate the Magic at Home
Olive Garden’s manicotti has made a triumphant return to their menu, sparking joy in the hearts (and stomachs) of many. The creamy, cheesy, and utterly comforting dish is a classic for a reason. But what if you could skip the restaurant wait and recreate this beloved dish in your own kitchen? This comprehensive guide will walk you through every step, from preparing the ricotta filling to achieving that perfect golden-brown bake, allowing you to enjoy Olive Garden’s manicotti whenever the craving strikes.
## What Makes Olive Garden’s Manicotti So Special?
Before diving into the recipe, let’s understand what makes Olive Garden’s manicotti so irresistible. It’s a combination of several factors:
* **Rich Ricotta Filling:** The heart of the manicotti is a blend of ricotta cheese, parmesan cheese, mozzarella cheese, and eggs, creating a creamy, flavorful, and satisfying filling.
* **Tender Pasta Shells:** The pasta shells are cooked just right, providing a delicate yet sturdy vessel for the generous filling.
* **Creamy Marinara Sauce:** The marinara sauce is rich, subtly sweet, and perfectly complements the cheesy filling. A creamy element is often added, further enhancing the sauce’s lusciousness.
* **Melted Cheese Topping:** A generous layer of melted mozzarella and parmesan cheese on top adds a delightful cheesy crust and visual appeal.
* **Signature Seasoning:** A blend of Italian herbs and seasonings elevates the overall flavor profile, giving it that distinct Olive Garden touch.
## The Ultimate Olive Garden Manicotti Recipe: A Step-by-Step Guide
This recipe aims to replicate the taste and texture of Olive Garden’s manicotti as closely as possible. We’ll break it down into manageable steps, ensuring even novice cooks can achieve restaurant-quality results.
**Yields:** 6-8 servings
**Prep time:** 45 minutes
**Cook time:** 35-40 minutes
**Ingredients:**
**For the Manicotti Shells:**
* 12-14 manicotti shells
* Water for boiling
* 1 tablespoon olive oil
* 1/2 teaspoon salt
**For the Ricotta Filling:**
* 30 ounces whole milk ricotta cheese, drained (very important!)
* 1 cup grated Parmesan cheese, plus more for topping
* 1 cup shredded mozzarella cheese, plus more for topping
* 1 large egg, beaten
* 1/4 cup chopped fresh parsley
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* Pinch of nutmeg (optional, but adds a nice warmth)
**For the Creamy Marinara Sauce:**
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1/2 cup heavy cream (or half-and-half for a lighter option)
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon sugar (optional, to balance acidity)
**Equipment:**
* Large pot
* Colander
* Large mixing bowl
* Spoon or piping bag
* 9×13 inch baking dish
**Instructions:**
**Step 1: Cook the Manicotti Shells**
1. Fill a large pot with water and bring to a rolling boil.
2. Add the olive oil and salt to the boiling water. This helps prevent the shells from sticking together.
3. Gently add the manicotti shells to the boiling water. Be careful not to overcrowd the pot.
4. Cook the shells according to the package directions, usually around 8-10 minutes. You want them to be *al dente* – slightly firm to the bite. They will continue to cook in the oven.
5. Once cooked, carefully drain the shells in a colander. Rinse them with cold water to stop the cooking process and prevent sticking. Lay the shells on a baking sheet lined with parchment paper to prevent them from sticking together while you prepare the filling.
**Important Note:** Be very gentle when handling the cooked manicotti shells, as they can tear easily. It’s okay if a few crack; you can still use them.
**Step 2: Prepare the Ricotta Filling**
1. **Drain the Ricotta:** This is the most crucial step! Place the ricotta cheese in a cheesecloth-lined colander set over a bowl. Let it drain for at least 30 minutes, or even better, an hour in the refrigerator. This will remove excess moisture, preventing the filling from being watery.
2. In a large mixing bowl, combine the drained ricotta cheese, Parmesan cheese, mozzarella cheese, beaten egg, chopped parsley, garlic powder, onion powder, salt, pepper, and nutmeg (if using).
3. Mix all the ingredients thoroughly until well combined and the filling is smooth and creamy.
4. Taste the filling and adjust seasonings as needed. You might want to add a little more salt, pepper, or garlic powder to your preference.
**Step 3: Make the Creamy Marinara Sauce**
1. In a saucepan or Dutch oven, heat the olive oil over medium heat.
2. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
3. Pour in the crushed tomatoes and tomato sauce. Stir to combine.
4. Add the dried oregano, dried basil, salt, pepper, and sugar (if using).
5. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, stirring occasionally. This allows the flavors to meld together.
6. Stir in the heavy cream (or half-and-half) and heat through. Do not boil after adding the cream.
7. Taste the sauce and adjust seasonings as needed. You might want to add a little more salt, pepper, or sugar to your preference.
**Step 4: Fill the Manicotti Shells**
1. Preheat your oven to 375°F (190°C).
2. Lightly grease the bottom of a 9×13 inch baking dish with olive oil or cooking spray.
3. Spread a thin layer of the creamy marinara sauce evenly over the bottom of the baking dish. This will prevent the manicotti from sticking and add flavor.
4. There are two ways to fill the manicotti shells:
* **Using a Spoon:** Carefully spoon the ricotta filling into each manicotti shell, one at a time. Gently push the filling in from both ends until the shell is completely filled.
* **Using a Piping Bag:** Transfer the ricotta filling to a piping bag fitted with a large round tip. Pipe the filling into each manicotti shell. This method is faster and cleaner.
5. Place the filled manicotti shells seam-side down in the prepared baking dish, arranging them in a single layer.
**Step 5: Bake the Manicotti**
1. Pour the remaining creamy marinara sauce evenly over the filled manicotti shells, making sure they are all well covered.
2. Sprinkle generously with shredded mozzarella cheese and grated Parmesan cheese.
3. Cover the baking dish with aluminum foil.
4. Bake for 20 minutes, then remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
**Step 6: Let it Rest and Serve**
1. Remove the baking dish from the oven and let the manicotti rest for 5-10 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.
2. Garnish with fresh parsley, if desired.
3. Serve hot and enjoy!
## Tips for Success:
* **Don’t Skip Draining the Ricotta:** This is the most important step for preventing a watery filling. Use a cheesecloth for best results.
* **Cook the Shells *Al Dente*:** Overcooked shells will be too soft and prone to tearing. Undercooked shells will be too firm.
* **Don’t Overfill the Shells:** Overfilling can cause the shells to burst during baking. Fill them gently and evenly.
* **Use High-Quality Ingredients:** The better the ingredients, the better the flavor will be. Opt for whole milk ricotta cheese, good quality Parmesan, and fresh herbs when possible.
* **Adjust Seasonings to Your Taste:** Feel free to experiment with different herbs and spices to customize the flavor to your liking. You can add a pinch of red pepper flakes for a little heat, or some Italian seasoning for a more complex flavor.
* **Make Ahead:** You can assemble the manicotti ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
* **Freezing:** Baked manicotti can be frozen for up to 2 months. Let it cool completely before wrapping it tightly in plastic wrap and then foil. To reheat, bake from frozen at 350°F (175°C) for about 45-60 minutes, or until heated through.
## Variations and Additions:
* **Meat Filling:** Add cooked and crumbled ground beef, Italian sausage, or chicken to the ricotta filling for a heartier dish.
* **Spinach Filling:** Sauté some spinach with garlic and add it to the ricotta filling for added nutrients and flavor.
* **Mushroom Filling:** Sauté some mushrooms with garlic and add it to the ricotta filling for an earthy flavor.
* **Different Cheeses:** Experiment with different cheeses in the filling, such as provolone, fontina, or Asiago.
* **Spicy Marinara:** Add a pinch of red pepper flakes to the marinara sauce for a spicy kick.
* **Pesto:** Swirl a spoonful of pesto into the ricotta filling for a burst of fresh flavor.
## Serving Suggestions:
Olive Garden’s Manicotti is delicious on its own, but it also pairs well with a variety of side dishes:
* **Garlic Bread:** A classic accompaniment to any pasta dish.
* **Caesar Salad:** A crisp and refreshing salad to balance the richness of the manicotti.
* **Green Salad:** A simple green salad with vinaigrette dressing.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts.
* **Meatballs:** Serve with a side of homemade or store-bought meatballs.
## Nutritional Information (Approximate, per serving):
* Calories: 500-600
* Fat: 30-40g
* Saturated Fat: 15-20g
* Cholesterol: 150-200mg
* Sodium: 800-1000mg
* Carbohydrates: 40-50g
* Fiber: 3-5g
* Sugar: 10-15g
* Protein: 25-30g
(Note: Nutritional information may vary depending on the specific ingredients used.)
## Conclusion:
Recreating Olive Garden’s returning manicotti at home is easier than you might think. With this detailed recipe and step-by-step instructions, you can enjoy this classic comfort food whenever you crave it. So gather your ingredients, put on your apron, and get ready to impress your family and friends with this cheesy, creamy, and utterly delicious dish. Enjoy! Remember to adjust the seasonings and ingredients to your personal preferences to create a manicotti that’s truly your own.
This manicotti recipe will surely bring the taste of Olive Garden right to your dinner table. Happy cooking!