Baked Manicotti from Scratch

Directions

• Make the Pasta Dough

  In a large bowl (or stand mixer), combine 175 g “00” flour, 100 g semolina, and 3 eggs. Knead until smooth and elastic, 8–10 minutes. Wrap and rest dough for at least 30 minutes at room temperature.

• Prepare the Tomato Sauce

  In a food processor, blitz the tomatoes for about 15 seconds. Add salt, pepper, and the fresh basil.

• Mix the Ricotta Filling

  In a large bowl, combine ricotta, ½ tsp salt, thyme, lemon zest, pecorino, parmesan, breadcrumbs, and ⅛ tsp black pepper. Mix until evenly combined and creamy.

• Roll and Cut the Pasta

  Roll rested dough through a pasta roller to thickness setting 6. Cut into 5-inch rectangles. If using dried shells, cook according to package directions and let cool slightly.

• Assemble the Manicotti

  Preheat oven to 400°F (200°C). Lightly coat the bottom of a 13-inch casserole dish with olive oil. Spread a thin layer of tomato sauce on the base. Place about 2 tbsp of filling on each pasta sheet, roll gently, and arrange seam-side down in the dish. Continue until the dish is filled on one layer (makes 12–14).

• Bake the Dish

  Spoon additional sauce over the manicotti until lightly covered (you’ll likely have about half leftover). Top evenly with sliced fresh mozzarella and ¼ cup parmesan. Bake uncovered for 20 minutes, until bubbling at the edges and starting to brown

• Broil for Finish

  If the cheese hasn’t started to brown yet, switch oven to Broil on high and cook for 2–3 minutes until cheese is melted and beginning to brown in spots. Let rest for 5 minutes before serving.