Manicotti alla Romana: A Classic Roman Comfort Food Recipe
Manicotti alla Romana, a beloved staple of Roman cuisine, is the ultimate comfort food. These large pasta tubes, traditionally filled with a creamy ricotta cheese mixture, spinach, and often meat, are baked in a rich tomato sauce and topped with a generous layer of mozzarella and Parmesan cheese. The result is a bubbly, cheesy, and utterly satisfying dish that’s perfect for a family dinner or a special occasion.
While manicotti can be found in various forms throughout Italy, the Roman version boasts a unique character, often featuring a smoother ricotta filling and a lighter tomato sauce. It’s a dish that evokes memories of Nonna’s kitchen, filled with warmth, laughter, and the irresistible aroma of freshly baked pasta.
This recipe aims to recreate that authentic Roman experience, guiding you through each step with detailed instructions and helpful tips. Whether you’re a seasoned cook or a beginner in the kitchen, you’ll find this recipe approachable and rewarding. So, gather your ingredients, put on your apron, and let’s embark on a culinary journey to the heart of Rome!
## What are Manicotti?
Before we dive into the recipe, let’s clarify what manicotti actually are. The term “manicotti” (singular: manicotto) translates to “sleeves” in Italian, referring to the pasta’s cylindrical shape. These large tubes are typically about 4 inches long and 1 inch in diameter, making them ideal for stuffing. While dried manicotti shells are most commonly used in North America, in Italy, you might find fresh, homemade pasta sheets that are rolled around the filling to create the manicotti.
This recipe will focus on using dried manicotti shells, as they are readily available and convenient to work with.
## Ingredients:
Here’s a breakdown of the ingredients you’ll need to create this delicious Manicotti alla Romana:
**For the Manicotti:**
* 12 dried manicotti shells
* 1 tablespoon olive oil
* Salt for pasta water
**For the Ricotta Filling:**
* 1.5 lbs (680g) whole milk ricotta cheese, drained well (very important!)
* 1 cup grated Parmesan cheese, plus more for topping
* 1/2 cup grated Pecorino Romano cheese
* 1 large egg, lightly beaten
* 1/4 cup chopped fresh parsley
* 1/4 teaspoon ground nutmeg
* Salt and freshly ground black pepper to taste
* Optional: 1 cup cooked and finely chopped spinach (ensure it’s well drained)
**For the Tomato Sauce:**
* 2 tablespoons olive oil
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 2 (28 ounce) cans crushed tomatoes
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional)
* 1/2 teaspoon sugar (to balance acidity)
* Salt and freshly ground black pepper to taste
**For the Cheese Topping:**
* 8 ounces (225g) mozzarella cheese, shredded
* Grated Parmesan cheese, for sprinkling
## Equipment:
* Large pot for boiling pasta
* Large skillet or saucepan for tomato sauce
* Mixing bowls
* Spoon or piping bag for filling manicotti
* 9×13 inch baking dish
## Instructions:
Follow these step-by-step instructions to create your Manicotti alla Romana masterpiece:
**1. Prepare the Tomato Sauce:**
* Heat olive oil in a large skillet or saucepan over medium heat.
* Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
* Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
* Pour in the crushed tomatoes, oregano, basil, red pepper flakes (if using), and sugar.
* Season with salt and pepper to taste.
* Bring the sauce to a simmer, then reduce the heat to low and let it simmer uncovered for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor will become. Adjust seasoning as needed.
**2. Cook the Manicotti Shells:**
* Bring a large pot of salted water to a boil.
* Add the manicotti shells to the boiling water and cook according to package directions, but reduce the cooking time by about 2-3 minutes. You want them to be *al dente* (slightly firm) because they will continue to cook in the oven. Be very careful not to overcook them, or they will become too soft and difficult to handle.
* Gently drain the manicotti shells in a colander and rinse them with cold water to stop the cooking process. Be careful not to break them.
* Lay the cooked shells on a baking sheet lined with parchment paper to prevent them from sticking together.
**3. Prepare the Ricotta Filling:**
* In a large mixing bowl, combine the drained ricotta cheese, grated Parmesan cheese, grated Pecorino Romano cheese, beaten egg, chopped parsley, and nutmeg.
* Season with salt and freshly ground black pepper to taste.
* If using spinach, gently fold it into the ricotta mixture until evenly distributed.
* Mix all ingredients until well combined.
**4. Fill the Manicotti Shells:**
* This is the most important, and sometimes trickiest, part. There are a few methods you can use to fill the manicotti:
* **Spoon Method:** Using a small spoon, carefully stuff each manicotti shell with the ricotta filling. This can be a bit messy and time-consuming, but it’s a perfectly acceptable method.
* **Piping Bag Method:** Transfer the ricotta filling to a piping bag fitted with a large round tip. This method allows for more control and is generally cleaner. Gently pipe the filling into each manicotti shell.
* **Ziplock Bag Method:** Place the filling in a Ziploc bag, cut off one corner, and squeeze the filling into the shells.
* Regardless of the method you choose, make sure to fill the shells completely and evenly.
**5. Assemble the Manicotti:**
* Preheat your oven to 375°F (190°C).
* Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish.
* Arrange the filled manicotti shells in a single layer over the sauce.
* Pour the remaining tomato sauce over the manicotti, ensuring they are well coated.
* Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
**6. Bake the Manicotti:**
* Cover the baking dish with aluminum foil.
* Bake for 20 minutes.
* Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
**7. Let it Rest and Serve:**
* Remove the manicotti from the oven and let it rest for about 10-15 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.
* Garnish with fresh parsley, if desired.
* Serve hot and enjoy!
## Tips and Variations:
* **Drain the Ricotta:** Draining the ricotta cheese is crucial for preventing a watery filling. You can do this by placing the ricotta in a cheesecloth-lined colander over a bowl and letting it drain in the refrigerator for at least 30 minutes, or even overnight.
* **Don’t Overcook the Pasta:** As mentioned earlier, be careful not to overcook the manicotti shells when boiling them. They should be *al dente* to prevent them from becoming mushy in the oven.
* **Add Meat to the Filling:** For a heartier dish, you can add cooked and crumbled ground beef, Italian sausage, or shredded chicken to the ricotta filling. About 1/2 to 1 pound of cooked meat should be sufficient.
* **Vegetarian Option:** Omit the meat and add more vegetables to the filling, such as sautéed mushrooms, zucchini, or bell peppers.
* **Different Cheese:** Experiment with different types of cheese in the filling, such as provolone, fontina, or Asiago.
* **Spice it Up:** Add a pinch of red pepper flakes to the ricotta filling or the tomato sauce for a little heat.
* **Make Ahead:** The manicotti can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
* **Freeze for Later:** Baked manicotti can be frozen for up to 2-3 months. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. To reheat, thaw it in the refrigerator overnight and bake at 350°F (175°C) until heated through.
* **Homemade Pasta Sheets:** For an authentic Italian experience, consider making your own fresh pasta sheets. Roll them out thinly and cut them into rectangles, then fill and roll them up to create the manicotti.
* **Tomato Sauce Variety:** Feel free to use your favorite homemade or store-bought tomato sauce. A simple marinara sauce or a heartier meat sauce would both work well.
## Serving Suggestions:
Manicotti alla Romana is a complete meal on its own, but it can also be served with a simple side salad or some crusty bread for soaking up the delicious tomato sauce.
Here are a few serving suggestions:
* **Side Salad:** A simple green salad with a vinaigrette dressing is a refreshing counterpoint to the richness of the manicotti.
* **Garlic Bread:** Toasted garlic bread is perfect for soaking up the flavorful tomato sauce.
* **Roasted Vegetables:** Roasted vegetables, such as asparagus, broccoli, or Brussels sprouts, add a healthy and colorful side dish.
* **Italian Bread:** A loaf of crusty Italian bread is always a welcome addition to any Italian meal.
## Nutritional Information (Approximate):
Please note that the nutritional information is approximate and can vary depending on the specific ingredients used.
* Calories: Approximately 450-550 per serving
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 100-120mg
* Sodium: 600-800mg
* Carbohydrates: 40-50g
* Fiber: 5-7g
* Protein: 20-25g
## Conclusion:
Manicotti alla Romana is a truly special dish that’s perfect for sharing with family and friends. With its creamy ricotta filling, rich tomato sauce, and bubbly cheese topping, it’s a guaranteed crowd-pleaser. This recipe provides a clear and concise guide to creating this classic Roman comfort food in your own kitchen. So, go ahead, give it a try, and experience the warmth and deliciousness of Manicotti alla Romana!
Buon appetito!