Manicotti Pasta Stuffed with Cheese

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Sauté the minced shallot in butter over medium heat until softened.
   ▶ ≈2:06
2. 2
   Add the minced sun-dried tomatoes and fresh thyme, stirring to combine.
   ▶ ≈2:15
3. 3
   Stir in the sautéed spinach and blend well.
   ▶ ≈2:25
4. 4
   Season with cracked black pepper and salt to taste.
   ▶ ≈2:48
5. 5
   Add the minced garlic and mix well, then allow the mixture to cool to room temperature.
   ▶ ≈3:08
6. 6
   In a bowl, combine the ricotta, mozzarella, goat cheese, and Parmigiano-Reggiano.
   ▶ ≈3:55
7. 7
   Once the shallot-spinach mixture is cool, fold it into the cheese mixture along with the basil chiffonade and adjust seasoning with salt and pepper.
   ▶ ≈4:41
8. 8
   Transfer the cheese mixture to a pastry bag fitted with a large piping tip.
   ▶ ≈6:12
9. 9
   Carefully pipe the cheese mixture into each manicotti tube, filling both ends completely.
   ▶ ≈7:20
10. 10
    Cook the filled manicotti in boiling salted water according to package directions (approximately 10 minutes), until tender but not mushy.
    ▶ ≈9:07
11. 11
    Spread a thin layer of marinara sauce on the bottom of a baking dish and arrange the cooked manicotti, leaving space between each piece.
    ▶ ≈10:09
12. 12
    Pour additional marinara sauce over the manicotti and sprinkle with mozzarella and Parmigiano-Reggiano cheese.
    ▶ ≈11:25
13. 13
    Bake in a preheated 350°F oven until the cheese is melted and bubbly, approximately 15-20 minutes.
    ▶ ≈11:55
14. 14
    Remove from the oven and optionally garnish with fresh basil chiffonade before serving.
    ▶ ≈12:38