Manicotti Pie
Discover the ultimate recipe for Manicotti Pie, scaled perfectly for two.
Indulge in layers of creamy ricotta and spinach filling nestled between tender manicotti shells, all bathed in rich marinara sauce.
Say goodbye to oversized portions and hello to intimate culinary moments with this perfectly portioned delight.
Origins of Manicotti
The origins of manicotti can be traced back to Italy, where it is believed to have originated in the Campania region, particularly around Naples.
This area is renowned for its rich culinary heritage, including pasta dishes.
Manicotti, which translates to "little sleeves" in Italian, likely gets its name from the pasta tubes that resemble small sleeves or cylinders.
Pasta has been a staple of Italian cuisine for centuries, with evidence suggesting its consumption as far back as the ancient Roman era.
Initially made by hand, pasta production became more widespread during the Renaissance period with the introduction of mechanical pasta-making machines.
Campania region of Italy
Development of Stuffed Pasta
Stuffed pasta dishes, including manicotti, likely evolved as a variation of other filled pasta types such as ravioli and cannelloni.
Manicotti's distinguishing feature is its large cylindrical shape, which provides ample space for stuffing.
Migration to the United States
Like many Italian dishes, manicotti gained popularity among Italian immigrants to the United States in the late 19th and early 20th centuries.
Italian immigrants brought their culinary traditions with them, adapting recipes to suit local ingredients and tastes.
In the United States, manicotti underwent further adaptation, with variations emerging to accommodate local preferences.
While traditional Italian recipes typically use ricotta cheese for the filling, American versions may incorporate different cheeses or meat fillings.
Manicotti's popularity continued to grow throughout the 20th century, becoming a staple in Italian-American restaurants and home kitchens alike.
The dish also became commercially available, with pre-made manicotti shells and sauces widely available in supermarkets.
Why You’re Going to Love This Version of Manicotti
Welcome to a delightful twist on the classic Italian dish tailored perfectly for two!
Manicotti Pie offers all the comforting flavors of traditional manicotti, but in a scaled-down, two-person serving size that is then presented in a delightful, pie-like form.
With layers of creamy cheese filling nestled between tender manicotti shells, all bathed in rich marinara sauce, this recipe will surely become a favorite at your table.
Prepared in a convenient 6-inch springform pan, this recipe offers a unique presentation perfect for a special night at home.
With a creamy ricotta and spinach filling, accented by the perfect blend of herbs and spices, each bite is as good as the last.
Each element comes together to offer a delightful culinary experience.
As you take the first bite, your palate is greeted with the creamy richness of the cheese filling, a luxurious blend of whole-milk ricotta, shredded mozzarella, and nutty Parmigiano-Reggiano.
The ricotta lends a velvety smoothness, while the mozzarella adds a satisfying gooeyness that melts in your mouth.
Each bite is punctuated by the earthiness of chopped spinach, providing a subtle vegetal undertone that complements the richness of the cheeses.
The hint of freshly minced garlic infuses the filling with a gentle warmth, while the aromatic notes of chopped fresh parsley add a burst of freshness, elevating the flavor profile with every bite.
A pinch of freshly grated nutmeg imparts a subtle depth, while a dash of cayenne pepper offers a gentle kick of heat, tantalizing your taste buds without overwhelming them.
Nestled within tender manicotti shells and bathed in a rich marinara sauce, the dish achieves the perfect balance of flavors and textures.
With each forkful, you experience a delightful interplay of creamy, savory, and slightly spicy notes, culminating in a satisfying and indulgent dining experience that leaves you craving more.
Make Manicotti Pie Like a Pro
Here are some common questions I’ve gotten about cooking my recipe. Hopefully, this helps alleviate any concerns or hesitations you might have!
Can I use dried parsley instead of fresh?
Yes, you can substitute dried parsley for fresh parsley. However, remember that dried parsley has a more concentrated flavor, so you'll need to use less of it.
Start with half the amount of dried parsley called for in the recipe and adjust to taste.
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach instead of frozen.
Simply blanch the fresh spinach until wilted, then chop and drain it well before adding it to the cheese filling.
Can I use a different type of cheese for the filling?
Absolutely! While the recipe calls for ricotta, mozzarella, and Parmigiano-Reggiano, you can experiment with different cheeses based on your preferences.
Cottage cheese, fontina, or provolone can be delicious alternatives.
Can I make this recipe ahead of time?
Yes, you can assemble the Manicotti Pie ahead of time and refrigerate it until ready to bake.
Simply cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 24 hours before baking.
Allow it to come to room temperature for about 30 minutes before baking as directed.
Can I freeze leftovers?
Yes, you can freeze leftover Manicotti Pie. Wrap individual portions tightly in plastic wrap and aluminum foil or place them in an airtight container.
Label with the date and freeze for up to 2-3 months.
To reheat, thaw overnight in the refrigerator and bake in a preheated oven until heated through.
Can I omit the cayenne pepper if I don't like spicy food?
Of course! The cayenne pepper adds a subtle kick to the dish, but you can omit it if you prefer a milder flavor profile.
Feel free to adjust the seasoning according to your taste preferences.
What can I serve with Manicotti Pie?
Manicotti Pie pairs well with a variety of side dishes, such as garlic bread, a simple green salad, or roasted vegetables. Choose your favorite accompaniments to complete the meal.
Can I use store-bought marinara sauce, or should I make my own?
For this recipe, I use store-bought, but you can use either store-bought marinara sauce or homemade, depending on your preference and time constraints. Both options will work well in the recipe.
Can I make this recipe gluten-free?
Yes, you can use gluten-free manicotti shells to make this recipe gluten-free. Additionally, ensure that all other ingredients used are gluten-free as well.
How can I prevent the manicotti shells from tearing when filling them?
To prevent the manicotti shells from tearing, make sure they are cooked just until al dente.
Ingredients Needed to Manicotti Pie
Each ingredient in this Manicotti Pie recipe has a very specific role:
Olive oil, for greasing the pan: Olive oil is used to grease the baking dish to prevent the manicotti from sticking and to add flavor to the dish.
Salt and pepper: These are seasoning agents used to enhance the flavor of the dish.
Manicotti shells: The manicotti shells are the pasta component of the dish. They act as the vessel for the filling and absorb the flavors of the other ingredients during cooking.
Whole-milk ricotta: Ricotta cheese is a creamy and slightly sweet cheese that forms the base of the filling. It provides a rich and smooth texture to the manicotti.
Shredded mozzarella: Mozzarella cheese adds a gooey and stretchy texture to the filling when melted. It also contributes a mild and creamy flavor.
Parmigiano-Reggiano: Parmigiano-Reggiano is a hard and nutty Italian cheese that adds depth of flavor to the filling. Its sharpness enhances the overall taste of the dish.
Frozen chopped spinach: Spinach adds color, flavor, and nutrients to the filling. It also provides a pleasant texture contrast to the creamy cheeses.
Chopped fresh parsley: Parsley adds freshness and a pop of color to the filling. It also contributes a subtle herbal flavor.
Garlic clove, minced: Garlic adds aromatic flavor to the filling, enhancing its overall taste profile.
Freshly grated nutmeg: Nutmeg adds warmth and depth of flavor to the filling. It complements the other ingredients and adds a subtle spicy-sweet note.
Cayenne pepper: Cayenne pepper adds a touch of heat and complexity to the filling. It balances the richness of the cheeses and adds a subtle kick to the dish.
Large egg, beaten: The beaten egg acts as a binder, helping to hold the filling together and giving it a cohesive texture.
Marinara sauce: Marinara sauce serves as the flavorful sauce component of the dish. It adds moisture, acidity, and a rich tomato flavor to the manicotti.
Red pepper flakes (optional): Red pepper flakes are optional but add a spicy kick and extra flavor to the dish, perfect for those who enjoy a bit of heat.
How to Prepare Manicotti Pie
Here's a step-by-step guide on how to successfully cook it:
Preparation:
Preheat the oven to 350°F (175°C).
Lightly grease a 6-inch springform pan to prevent sticking.
Bring a large pot of salted water to a boil.
Making the Cheese Filling:
In a large bowl, combine whole-milk ricotta, shredded mozzarella, Parmigiano-Reggiano, thawed and drained chopped spinach, chopped fresh parsley, minced garlic, freshly grated nutmeg, and cayenne pepper until well mixed.
Season the mixture with salt and pepper to taste.
Add a beaten egg to the mixture and mix until smooth. Set aside.
Cooking the Manicotti:
Cook the manicotti shells in the boiling water until they are al dente, following the package directions.
Rinse the cooked manicotti shells under cold water until they are cool enough to handle, then drain them well.
Assembling the Pie:
Using kitchen scissors, cut the shells in half cross-wise, then cut off the ends to make them flat instead of diagonal and even in height.
Spread half a cup of marinara sauce in the prepared baking dish.
Arrange the cut shells in the springform pan so that each piece stands upright, fitting snugly.
Transfer the cheese filling to a large resealable plastic bag and snip off a corner tip with scissors. Pipe the cheese filling into the manicotti shells.
Top the manicotti with the remaining marinara sauce, allowing it to fill the crevices between the shells. Sprinkle the remaining mozzarella cheese on top.
Baking:
Cover the pan with foil, making sure to dome it slightly to avoid the cheese sticking to the foil.
Place the pan on a foil-lined baking sheet to catch drips and bake for 30 minutes.
Uncover the dish and bake for an additional 15-20 minutes, until the filling is heated through and the cheese is melted and golden.
Serving:
Remove the manicotti from the oven and let it stand for 5 minutes.
Release the bottom of the pan, lift the top pan off, and carefully slide the pie off the base of the pan.
Sprinkle with parsley and red pepper flakes (if using).
Serve by cutting in half and placing on individual plates.
Cooking Equipment Needed to Make Manicotti Pie
To cook this Manicotti Pie recipe, here's the kitchen equipment you would need:
6-inch Springform Pan: This is the primary baking dish for assembling and baking the Manicotti Pie. This is the most important and specific item you will need. If you don’t have one already, you can find the one I use here.
Large Pot: For boiling the water to cook the manicotti shells.
Colander: To drain the cooked manicotti shells.
Mixing Bowls: For mixing the cheese filling and other ingredients.
Kitchen Scissors: To cut the cooked manicotti shells in half and trim them to size.
Measuring Cups and Spoons: For accurately measuring ingredients.
Resealable Plastic Bag or Piping Bag: To pipe the cheese filling into the manicotti shells.
Aluminum Foil: For covering the springform pan during baking.
Baking Sheet: To place under the springform pan while baking to catch any drips.
Oven: For baking the Manicotti Pie to perfection.
Having these essential kitchen tools on hand will ensure that the cooking process goes smoothly and that the Manicotti Pie turns out delicious every time.
How I’ve Scaled The Recipe Down to Serve 2 People
I’ve made several adjustments to scale down a traditional manicotti recipe, making it suitable for two servings:
Reduced Quantity of Ingredients:
I reduced the quantity of ingredients compared to a traditional recipe, ensuring that the portions are appropriate for two people.
Smaller Baking Dish:
Using a 6-inch springform pan is much smaller than the baking dish typically used for manicotti, allowing for a smaller portion size.
Adjusted Number of Manicotti Shells:
Instead of using a full box of manicotti shells, I only used about half of an 8-ounce box, which is approximately 7-8 shells. This ensures that you have just enough shells for two servings.
Modified Cheese Filling:
While the cheese filling typically includes larger quantities of cheese in a traditional recipe, I’ve adjusted the proportions to accommodate the smaller portion size while still maintaining a deliciously creamy and flavorful filling.
Reduced Sauce Quantity:
The marinara sauce used in the recipe has been adjusted to suit the smaller portion size, ensuring that the manicotti shells are adequately coated without overwhelming the dish.
Overall, these adjustments ensure that your manicotti recipe is perfectly scaled down for two servings, allowing for a more manageable and intimate dining experience without sacrificing flavor or quality.
Manicotti Pie
Ingredients
Preparation
- Preheat the oven to 350℉.
- Lightly grease a 6-inch springform pan.
- Bring a large pot of salted water to a boil.
- While water is heating, make the cheese filling. In a large bowl, mix together the ricotta, ½ cup of mozzarella, Parmigiano-Reggiano, spinach, parsley, garlic, and nutmeg until well combined. Salt and pepper, to taste.
- Add the egg and mix until the filling is smooth. Set aside.
- Cook the manicotti shells in the boiling water until they are al dente, following the package directions.
- Rinse the cooked manicotti shells under cold water until they are cool enough to handle, then drain them well.
- Using a kitchen scissor, cut shells in half cross-wise, then cut off the ends so that the shells are flat instead of diagonal and are even in height.
- Spread ½ cup of marinara sauce in the prepared baking dish.
- Arrange cut shells in a springform pan so that each piece stands upright. They should fit snuggly in the pan so that they don't fall over when piping the filling into them.
- Transfer the cheese filling to a large resealable plastic bag. Snip off a corner tip with scissors.
- Pipe the cheese filling into the cooked and cooled manicotti shells. Top the manicotti with the remaining marinara sauce, letting it ooze into the crevices between the shells. Sprinkle the remaining mozzarella cheese on top.
- Cover the pan with foil, making sure to dome it a bit to avoid the cheese sticking to the foil. Place the pan on a foil-lined baking sheet to catch drips, and then bake for 30 minutes.
- Uncover the dish and bake for an additional 15-20 minutes, until the filling is heated through and the cheese is melted and golden.
- Remove the manicotti from the oven and let stand for 5 minutes.
- Release the bottom of the pan, lift the top pan off, and then carefully slide the pie off of the base of the pan. Sprinkle with parsley and red pepper flakes, if using. Serve by cutting in half and placing on individual plates.
Notes
*You will only use 7 shells in the dish, but I find it helpful to cook an extra one, just in case a shell tears apart when cut in half.
