Cheesy Pesto Manicotti
Cheesy Pesto Manicotti is an Italian comfort dish that combines creamy cheese with vibrant flavors of fresh pesto, encased in tender manicotti pasta and topped with zesty arrabbiata sauce.
Ingredients
For the pesto
- 3 cups fresh basil leaves The star of the dish, providing aromatic flavor.
- 1/4 cup pine nuts Adds delightful crunch and nuttiness.
- 3 cloves garlic, peeled Infuses warm and savory notes.
- 1/4 cup freshly grated Parmesan cheese Adds depth and richness.
- 1/2 teaspoon Kosher salt Enhances flavors.
- 1/2 teaspoon fresh ground black pepper Adds warmth and complexity.
- 1/4 cup olive oil Key for texture in pesto.
Main ingredients
- 8 ounces manicotti pasta Holds the cheesy filling.
- 12 ounces skim ricotta cheese Creamy base of the filling.
- 1 1/4 cups low moisture skim shredded mozzarella cheese, divided Adds gooeyness.
- 1 cup freshly grated Parmesan cheese Extra cheesy goodness.
- 1 large egg Acts as a binder.
- 1 teaspoon crushed red pepper flakes Adds heat.
- 28 ounces arrabbiata red sauce Enhances the dish with flavor.
Instructions
Pesto Preparation
- In a food processor, combine the fresh basil leaves, pine nuts, garlic, grated Parmesan, Kosher salt, and pepper. Pulse until finely chopped but not pureed.
- With the processor on low, slowly drizzle in the olive oil until fully combined and smooth. Adjust seasoning to taste.
Prepare Manicotti
- Preheat the oven to 375°F (190°C). Cook the manicotti pasta in boiling water until al dente, following package instructions. Drain and lightly coat with olive oil.
Filling
- In a large mixing bowl, combine ricotta cheese, 1 cup of the mozzarella, 1 cup of the Parmesan, the egg, 3/4 cup of the prepared pesto, and crushed red pepper flakes. Mix until smooth.
Assemble
- Spread 3/4 of the arrabbiata sauce at the bottom of a baking dish. Using a zip-lock bag with one corner cut off, pipe the filling into each manicotti shell. Arrange the filled shells over the sauce.
Bake
- Top manicotti with remaining arrabbiata sauce, dollops of remaining pesto, and reserved mozzarella and Parmesan cheese. Bake for about 30 minutes, or until bubbly and golden brown.
Notes
For richer flavor, roast the pine nuts before adding to the pesto. Additional crushed red pepper flakes can elevate heat. If fresh basil is unavailable, spinach can be used in the pesto.