Cheesy Pesto Manicotti
A delightful and indulgent dish that brings together creamy cheeses and aromatic basil in pasta shells, complemented by zesty pesto and arrabbiata sauce.
Ingredients
For the Pesto
- 3 cups fresh basil leaves Fragrant and vibrant.
- 1/4 cup pine nuts Lends creamy texture.
- 3 cloves garlic, peeled Adds punch of flavor.
- 1/4 cup freshly grated Parmesan cheese Imparts savory depth.
- 1/2 teaspoon Kosher salt Enhances flavors.
- 1/2 teaspoon fresh ground black pepper For warmth and bite.
- 1/4 cup olive oil Essential for pesto consistency.
For the Manicotti Filling
- 8 ounces manicotti pasta Tender pasta shells.
- 12 ounces skim ricotta cheese Forms the heart of filling.
- 1 1/4 cups low moisture skim shredded mozzarella cheese, divided Melts beautifully.
- 1 cup + 3 tbsp freshly grated Parmesan cheese Extra cheese for flavor.
- 1 large egg Helps bind the filling.
- 1 teaspoon crushed red pepper flakes Adds heat.
For the Sauce
- 28 ounces arrabbiata red sauce Spicy tomato sauce.
Instructions
Pesto Preparation
- In a food processor, combine fresh basil leaves, pine nuts, garlic, Parmesan, Kosher salt, and black pepper. Pulse until finely chopped.
- While the processor is running on low, drizzle in olive oil until fully combined. Adjust seasoning as needed.
Prepare Manicotti
- Preheat your oven to 375°F (190°C). Cook the manicotti pasta according to package instructions until al dente, about 8-10 minutes.
- Drain and lightly oil the shells to prevent sticking.
Filling
- In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, 1 cup of grated Parmesan, egg, 3/4 cup of pesto, and crushed red pepper flakes. Mix until well combined.
Assemble
- Spread approximately 3/4 of the arrabbiata sauce on the bottom of a baking dish.
- Using a zip-lock bag, pipe the cheese-pesto mixture into each manicotti shell and arrange them in the baking dish.
- Top with remaining arrabbiata sauce, extra pesto, and reserved cheeses.
Bake
- Bake in the preheated oven for about 30 minutes, or until bubbly and golden brown.
Notes
Let the cooked pasta cool slightly before filling. For extra flavor, consider adding sun-dried tomatoes or spinach to the filling. You can also make pesto in bulk and refrigerate or freeze for future use.