Manicotti is a traditional Italian dish that has found a special place on the tables of Latin America, especially in countries with strong Italian influence like Argentina, Uruguay, and Mexico. Its name, which means "little sleeves" in Italian, refers to the stuffed pasta tubes that characterize this dish. In various Latin American countries, manicotti may appear under different names or variants, such as "canelones" in Argentina and Uruguay, where the pasta is stuffed and covered with béchamel or tomato sauce.
This dish has deep roots in Italian cuisine, originating mainly in the Campania region, although its preparation varies depending on the region and the availability of local ingredients. The filling traditionally includes soft cheeses and herbs that pair perfectly with a rich tomato sauce, creating a delicious and comforting culinary experience that has transcended borders.
How to Make Cheese Manicotti
Preheat the oven to 350 °F.
To make the sauce, gently sauté the onion and garlic in the olive oil in a saucepan over medium heat until the onion is translucent, approximately five minutes.
Add the tomato paste and stir.
Slowly add the water and stir.
Add the seasonings and let the sauce simmer while you prepare the manicotti and the filling.
Manicotti: bring a large pot of water to a boil, add the olive oil and place the manicotti.
Cook until al dente, approximately 12 minutes.
Drain and rinse under cold running water.
Set aside.
Filling: beat the ricotta with the eggs until combined in the large bowl of an electric mixer.
Add the grated cheeses and softened butter, beat until incorporated.
Add the salt, pepper, and basil.
Beat on low speed just until everything is combined.
Gently stuff the cooked manicotti with the cheese mixture and arrange it in two greased 9"x13" baking dishes.
Cover the pasta in each dish with half of the sauce.
Sprinkle with additional parmesan cheese.
Bake for approximately 20 minutes, until the cheese is completely melted and the sauce is bubbly.
