Traditional manicotti recipes call for rolled, homemade crepes instead of store-bought pasta. While homemade crepes stuffed with ricotta and topped with marinara sound delicious, we wanted a recipe that wouldn’t take hours to make. Our version only takes about 15 minutes to assemble thanks to the uncooked manicotti tubes, which are a breeze to fill. The filling for the manicotti is a mixture of nutty parmesan, creamy ricotta, egg, and a little bit of water to thin it out. We cover the manicotti in marinara and then finish it with a bubbling layer of mozzarella cheese. With all that extra time on your hands you can easily double this recipe, just divide everything between two pans and cook them in the top of your Suvie!
- 12 oz ricotta cheese
- 1 large egg
- 2 oz Parmesan cheese
- 4 oz manicotti, about 7 tubes
- 2 cups (16 oz) marinara sauce
- 1 oz mozzarella cheese
- Salt and pepper
1) In a large bowl, whisk together 12 oz ricotta, 1/4 cup water, 1 egg, 2 oz Parmesan cheese, ¼ tsp salt, and ½ tsp pepper until smooth.
2) Fill a ziplock bag or pastry bag with the ricotta mixture. If using a ziplock bag, cut off one bottom corner to make a hole about ½ an inch wide. If using a pastry bag, fit the bag with a ½” tip.
3) Fill each manicotti tube with the ricotta mixture and place in the bottom of a Suvie pan. Cover the tubes evenly with marinara sauce.
4) Sprinkle 1 oz mozzarella over the manicotti. Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 1 hour
5) When the manicotti have finished cooking, broil for 5-10minutes or until the cheese is bubbling and hot (watch carefully to avoid burning).
6) Divide manicotti between 2 plates and serve
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on Low for 1 hour.
Bold reds with a good amount of acidity will pair beautifully with this dish. Sangiovese should fit the bill perfectly. This Italian wine will pair well with the tomato-based sauce without overwhelming the ricotta cheese.