Cooking Classics: Four Cheese Manicotti

How To Make Four Cheese Manicotti By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Recipes Southern Socials game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Pastry Chef TV Cooking Personality Birmingham AlabamaCooking Classics

The Technique

Four Cheese Manicotti

Lasagna Bolognese was my favorite meal growing up. The one that was requested for special birthday meals & holiday gatherings. But Four Cheese Manicotti With Basil Marinara changed it all. Maybe it’s the excessive amount of cheese that’s seasoned just so or the rich tomato sauce perfumed with fresh basil that swayed me. I simply do not know however this recipe in particular is the very best I’ve ever had & the good news is that it’s so easy to make. Use a pastry bag to pipe the filling in the cooked manicotti pasta & freshly shave the Parmesan with a microplane grater for the ultimate taste & texture notes. Learn how to make an Italian classic with my detailed recipe & instruction.  

How To Make Four Cheese Manicotti By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Recipes Southern Socials game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFour Cheese Manicotti With Basil Marinara
makes 4 to 6 servings

I used a deep dish casserole however a regular 13 x 9-inch baking dish will work just fine.

8 manicotti noodles
1 {15-oz} container whole milk ricotta cheese
2 garlic cloves, pressed
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp ground nutmeg
1 egg
3 cups shredded Provolone & Mozzarella cheese blend, divided
1/2 cup freshly grated Parmesan or Romano cheese
1 {24-oz} jar marinara sauce
1 Tbsp finely chopped fresh basil
1/4 tsp crushed red pepper flakes
Garnishes: Fresh parsley, grated Parmesan cheese, crushed red pepper flakes & black pepper

Cook the manicotti noodles in 3 quarts boiling water in a Dutch oven 8 minutes. Drain in a colander. Run under cold water to stop the cooking process. Place the noodles on an oiled quarter sheet pan. Set aside. Stir together the ricotta cheese, the garlic, the salt, the black pepper & the nutmeg in a medium bowl. Stir in the egg until blended. Fold in 2 cups of the Provolone & Mozzarella cheese blend & the Parmesan cheese. Fill a large pastry bag with the cheese mixture & pipe into the cooked manicotti noodles refilling the bag as necessary.

Preheat the oven to 350 degrees. Stir together the marinara sauce, the basil & the crushed red pepper flakes in a medium bowl. Spread 1 1/4 cups of the mixture in the bottom of a lightly greased 13 x 9-inch baking dish. Arrange the filled manicotti noodles over the sauce. Top with the remaining sauce. Sprinkle with the remaining 1 cup Provolone & Mozzarella cheese blend. Bake 28 to 32 minutes or until the cheese melts, the sauce is bubbly around the edges & the internal temperature registers 160 degrees on a thermometer. Remove from the oven. Garnish, if desired. 

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK

{testing notes}

How To Make Four Cheese Manicotti

If you prefer jumbo shells over the manicotti noodles, by all means make a substitution. Prepare the recipe up to 24 hours ahead of time. Cover the dish with plastic wrap & chill, then bake as directed adding a few minutes, if necessary, to ensure the dish is heated throughout.

How To Make Four Cheese Manicotti By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Recipes Southern Socials game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

 A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

How To Make Four Cheese Manicotti By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Recipes Southern Socials game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 1

Cook the manicotti noodles in 3 quarts boiling water in a Dutch oven 8 minutes. Drain in a colander. Run under cold water to stop the cooking process. Place the noodles on an oiled quarter sheet pan. Set aside. Stir together the ricotta cheese, the garlic, the salt, the black pepper & the nutmeg in a medium bowl. Stir in the egg until blended. Fold in 2 cups of the Provolone & Mozzarella cheese blend & the Parmesan cheese. Fill a large pastry bag with the cheese mixture & pipe into the cooked manicotti noodles refilling the bag as necessary.

How To Make Four Cheese Manicotti By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Recipes Southern Socials game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 2

Preheat the oven to 350 degrees. Stir together the marinara sauce, the basil & the crushed red pepper flakes in a medium bowl. Spread 1 1/4 cups of the mixture in the bottom of a lightly greased 13 x 9-inch baking dish.

How To Make Four Cheese Manicotti By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Recipes Southern Socials game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 3

Arrange the filled manicotti noodles over the sauce. 

How To Make Four Cheese Manicotti By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Recipes Southern Socials game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 4

Top with the remaining sauce. Sprinkle with the remaining 1 cup Provolone & Mozzarella cheese blend. 

How To Make Four Cheese Manicotti By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Recipes Southern Socials game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 5

Bake 28 to 32 minutes or until the cheese melts, the sauce is bubbly around the edges & the internal temperature registers 160 degrees on a thermometer. Remove from the oven. Garnish, if desired. 

The Tune
“I’m Glad There Is You” Sarah Vaughan

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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