Cheesy Pesto Manicotti
A delightful dish that balances creamy ricotta and mozzarella with fresh basil, all wrapped in tender manicotti shells and topped with spicy arrabbiata sauce.
Ingredients
For the Pesto
- 3 cups fresh basil leaves Vibrant and fragrant
- 1/4 cup pine nuts Adding a nutty crunch
- 3 cloves garlic Peeled for a punch of flavor
- 1/4 cup freshly grated Parmesan cheese Nutty and salty
- 1/2 teaspoon Kosher salt To enhance flavors
- 1/2 teaspoon fresh ground black pepper For a hint of spice
- 1/4 cup olive oil Rich and smooth
For the Manicotti
- 8 ounces manicotti pasta Perfect for stuffing
- 12 ounces skim ricotta cheese Creamy and light
- 1 1/4 cups low moisture skim shredded mozzarella cheese Divided for topping
- 1 cup freshly grated Parmesan cheese Ideal for extra cheesiness
- 1 large egg To bind the filling
- 1 teaspoon crushed red pepper flakes For a touch of heat
- 28 ounces arrabbiata red sauce Adding a spicy tomato kick
Instructions
Pesto Preparation
- In a food processor, combine the fresh basil leaves, pine nuts, garlic, Parmesan cheese, Kosher salt, and black pepper. Pulse until relatively chopped.
- While the processor is on low, slowly drizzle in the olive oil until the pesto is fully combined. Taste and adjust seasoning if necessary.
Prepare the Manicotti
- Preheat your oven to 375°F (190°C). Cook the manicotti pasta according to package instructions until al dente. Drain and lightly coat with olive oil.
Filling the Manicotti
- In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1 cup of grated Parmesan, the egg, 3/4 cup of prepared pesto, and crushed red pepper flakes. Mix until well combined.
Assemble the Dish
- Spread 3/4 of the arrabbiata sauce in the bottom of a baking dish. Fill each manicotti shell with the cheese-pesto mixture using a zip-lock bag with a corner snipped off.
- Arrange filled shells over the sauce, top with remaining arrabbiata sauce, any remaining pesto, and reserved mozzarella and Parmesan cheeses.
Bake
- Cover the dish with aluminum foil and bake for about 30 minutes, until bubbling and cheese is melting. Remove foil in the last few minutes to brown the top.
Notes
Consider toasting the pine nuts for extra flavor. You can add vegetables like spinach or roasted red peppers. Use store-bought pesto for a quicker option. Substitute part-skim ricotta and mozzarella for a lighter version.