Manicotti is one of the oldest shapes of pasta that is still prepared today much like it was originally made. In ancient times, pasta dough was prepared, cut into large rectangles, filled with flavorful stuffings, then rolled and baked in the oven.
Manicotti are large hollow pasta tubes, approximately 3-4 inches long and 1 inch in diameter. This elegant shaped pasta is typically stuffed with a cheese mixture and baked in flavorful sauces. Manicotti are versatile and ideal for rich, distinctive sauces, and especially well suited for entertaining.
Manicotti are known for their generous consistency and heartiness, making them perfect for robust and highly flavorful sauces and the most sumptuous and creative fillings. Sauces can be rich in chunks and abundant with moisture to facilitate oven-baking. Try Manicotti with meat-based sauces like traditional Bolognese, dairy-based sauces like a classic béchamel, or vegetable-based sauces.
01. Use a large pot. Bring 4 quarts of water to a rolling boil. Add salt to taste, if desired.
02. Add contents of package to boiling water. Stir gently.
03. Return water to a boil. Boil for 8 - 9 minutes. If you prefer firm pasta, use the cook time at the low end of the range (8 minutes).
04. Remove from heat and drain well.
05. Fill Manicotti according to desired recipe.
Cannelloni with Salt Cod and Potatoes creata daAcademia Barilla