Description
DeLallo Manicotti is a large and lovable tube-shaped pasta that is made for stuffing to create cozy baked pasta dishes of the same name. Manicotti pasta is crafted with superior hard durum wheat that has been specially milled for the ideal taste and texture—a pasta that always cooks up al dente.
These large, hollow “sleeve”-like noodles are perfect for stuffing with savory cheeses, ground beef, Italian sausage, seasonal veggies or just about anything that you can dream up! Top with your favorite pasta sauce and bake until golden brown and bubbly. Stuffed manicotti is an iconic Italian comfort food that is both elegant enough for special occasions and easy enough for weeknight meals.
The most popular way to enjoy manicotti pasta is stuffed and baked. These pasta tubes can be stuffed with everything from ground beef to herbed ricotta cheese to chicken and vegetables. Stuffed manicotti is arranged in a single layer at the bottom of a baking dish and then topped with a complementary pasta sauce and often more cheese! Some common manicotti recipes are Chicken Alfredo, Ricotta Spinach and Beef and Vegetable Manicotti—to name a few. These lovable tube-shaped noodles have inspired more unique recipes too, including enchilada-style Mexican Manicotti and Creamy Asparagus Manicotti.
Manicotti are large, tube-shaped noodles that are used to create the Italian dish of the same name. In Italy, large pasta tubes are known as cannelloni and resemble a large penne noodle—ridged with angled ends. Traditionally filled with creamy cheeses or meats, stuffed manicotti are arranged in a single layer in the bottom of a baking dish and then topped with marinara sauce, mozzarella and Parmesan cheese. There are many ways to prepare baked manicotti and with a wide array of ingredients such as Italian sausage, seasoned ground beef, spicy red pepper flakes, cream sauces, spinach and ricotta cheese.
Manicotti is pronounced mah-nuh-KAA-tee.
Yes, manicotti pasta must be cooked (but not overcooked!) before filling. It is important that manicotti be cooked to that tender, but yielding texture (al dente). If overcooked, manicotti can become unpleasantly mushy.
