Four-Cheese Manicotti

Ingredients for Four-Cheese Manicotti

• 6 tablespoons unsalted butter, divided

• 1 medium onion, chopped

• 2 garlic cloves, finely chopped

• 2 teaspoons kosher salt, divided, plus more

• 3/4 teaspoons freshly ground pepper, divided

• 1 (800g) can whole peeled tomatoes

• 1 (400g) can whole peeled or diced tomatoes

• 1 1/4 cups (packed) basil leaves, coarsely chopped, divided

• 230g dried manicotti noodles

• Olive or vegetable oil (for greasing)

• 60ml plain flour

• 475ml whole milk

• 240ml grated Parmesan (about 90g ), divided

• 100g grated Pecorino Romano (about 60g ), divided

• 450g fresh ricotta

• 230g fresh mozzarella, cut into 1/2" pieces

• 1 shallot, finely chopped

• 1 large egg

Preheat oven to 204°C. Melt 2 tablespoons butter in a large skillet over medium heat. Cook onion and garlic, stirring often, until softened, about 3 minutes. Season with 1 teaspoon salt and 1/2 teaspoons pepper. Add both cans of tomatoes, breaking up with a wooden spoon, then increase heat to medium-high. Add 1/2 cup basil, bring to a simmer, and cook, stirring occasionally, until slightly reduced, 15–20 minutes.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a lightly oiled rimmed baking sheet.

Meanwhile, melt remaining 60ml butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1–2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 50g Parmesan and 50g Pecorino; season with 1/2 teaspoons salt and remaining 1/4 teaspoons pepper.

Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 50g Pecorino and 1/2 teaspoons salt in a medium bowl.

Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 80ml Parmesan. Bake manicotti until bubbling and lightly browned on top, 30–35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup basil and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.