We’ve always been fans of the hearty, comforting vibes that manicotti brings to the table, and our San Giorgio Manicotti Recipe captures that authentic Italian essence with a modern twist. Picture tender pasta shells stuffed with creamy cheese and flavorful fillings, baked until golden and irresistible—it’s a dish that warms the soul.
As pasta lovers, we’re excited to guide you through this easy-to-make classic. Whether you’re hosting a family gathering or craving a cozy weeknight meal, this recipe delivers big on taste and satisfaction.
Ingredients
To craft our delicious San Giorgio Manicotti, we gather high-quality ingredients that blend traditional Italian flavors with ease. Below, we list them in the order they are typically used, from the pasta base to the flavorful fillings and sauce. This ensures a smooth preparation process for an authentic, satisfying dish.
- San Giorgio Manicotti shells (12 pieces, uncooked): These tender pasta tubes form the foundation of our recipe, providing the perfect vessel for creamy fillings.
- Ricotta cheese (2 cups, whole milk): Smooth and creamy, this cheese serves as the primary filling base—ensure it’s at room temperature for easy mixing.
- Shredded mozzarella cheese (1 ½ cups): This melted, gooey cheese adds a stretchy texture and rich flavor to the stuffing and topping.
- Grated Parmesan cheese (½ cup): Sharp and nutty, we incorporate this for a savory depth that enhances the overall taste—freshly grated for the best results.
- Large eggs (2, beaten): These bind the filling together, creating a cohesive mixture that holds up during baking.
- Fresh spinach (2 cups, chopped): Wilted and packed with nutrients, this adds a vibrant green element and subtle earthiness to the filling.
- Garlic cloves (3, minced): Aromatic and essential, we use these early for infusing the sauce with bold flavor.
- Onion (1 medium, finely diced): This provides a sweet, foundational base for the sauce—sauté it first to release its flavors.
- Canned crushed tomatoes (28 oz): Juicy and robust, they form the hearty sauce that ties everything together.
- Dried oregano and basil (1 teaspoon each): These herbs bring authentic Italian essence—crushed between your fingers for maximum aroma before adding.
- Olive oil (2 tablespoons): Used for sautéing, this extra-virgin variety ensures a smooth start to building the sauce.
- Salt and black pepper (to taste): Simple seasonings that we adjust based on the natural flavors of the other ingredients for perfect balance.
Tools and Equipment
Now that we have gathered our high-quality ingredients for the San Giorgio Manicotti, let’s equip ourselves with the essential tools to streamline preparation and achieve that perfectly baked, golden dish. We recommend selecting durable, easy-to-use items to ensure efficiency and safety in the kitchen.
Here’s a curated list of the key tools and equipment we rely on:
- Large pot: Ideal for boiling the San Giorgio Manicotti shells to achieve that tender, al dente texture without sticking.
- Mixing bowls: At least two sizes—one for blending the creamy ricotta filling and another for combining sauce ingredients to enhance flavor infusion.
- 9×13 inch baking dish: Perfect for layering and baking the stuffed shells, ensuring even heat distribution for a bubbly, cheese-topped finish.
- Piping bag or resealable plastic bag: Essential for neatly filling the manicotti shells with the cheese mixture, minimizing mess and maximizing precision.
- Measuring cups and spoons: Crucial for accurate measurements of ingredients like olive oil and spices, guaranteeing consistent results every time.
- Chef’s knife and cutting board: Used to finely chop fresh elements such as garlic, onion, and spinach, releasing their aromatic flavors.
- Spatula or wooden spoon: Great for stirring and folding ingredients, helping us create a smooth, homogeneous filling.
- Oven: Must be preheated to 375°F for optimal baking, transforming the dish into a comforting, savory masterpiece.
| Tool | Recommended Setting | Purpose |
|---|---|---|
| Oven | 375°F | Even baking of manicotti |
Instructions
We guide you through preparing our San Giorgio Manicotti step by step to achieve a perfectly baked dish that combines tender pasta with a creamy, flavorful filling. Let’s transform those high-quality ingredients into a comforting Italian classic.
Prepare the Filling
First, we finely chop 2 cups of fresh spinach, 2 cloves of garlic, and 1 medium onion to release their vibrant flavors. In a large mixing bowl, we combine 2 pounds of ricotta cheese, 1 cup of shredded mozzarella, ½ cup of grated Parmesan, 2 large eggs, the chopped spinach mixture, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of salt, and ¼ teaspoon of black pepper for a rich, creamy blend that promises a melt-in-your-mouth texture.
- Boldly mix these ingredients gently with a spatula until smooth and well incorporated, ensuring the cheeses create a luscious, cohesive filling that will ooze delightfully when baked.
Cook the Manicotti
We bring a large pot of water to a rolling boil and add 1 tablespoon of salt to enhance the pasta’s natural taste. Carefully add 12 uncooked San Giorgio Manicotti shells to the boiling water, stirring occasionally to prevent sticking, and cook for 7-9 minutes until al dente—tender yet firm to the bite for the perfect pasta structure.
Once done, we drain the shells in a colander and rinse them under cool water to stop the cooking process, preserving their shape for easy stuffing and ensuring they absorb flavors beautifully during baking.
Stuff and Assemble
We prepare a simple sauce by heating 2 tablespoons of olive oil in a skillet over medium heat, sautéing the reserved chopped garlic and onion for 2-3 minutes until fragrant, then stirring in a 28-ounce can of crushed tomatoes, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer for 10 minutes to create a robust, aromatic sauce that coats the dish with tangy goodness.
Using a piping bag or the corner of a resealable plastic bag, we stuff each cooled manicotti shell with about ¼ cup of the prepared filling, then arrange the stuffed shells in a greased 9×13 inch baking dish. Top them with the sauce and an additional 1 cup of shredded mozzarella, assembling a layered masterpiece that will bake into a golden, bubbly delight.
Bake
We preheat the oven to 375°F as mentioned in our tools section for even, thorough cooking. Cover the assembled dish with foil and bake for 25 minutes to meld the flavors, then remove the foil and bake for another 10-15 minutes until the top is golden brown and the cheese forms a irresistible, crispy crust that releases an enticing aroma.
Let the dish rest for 5 minutes after baking to allow the filling to set, ensuring each bite delivers a harmonious blend of textures and tastes.
Make-Ahead Instructions
We understand that life gets busy, so preparing our San Giorgio Manicotti recipe ahead of time allows for effortless meals without sacrificing that fresh-baked flavor. By planning in advance, you can streamline the process while keeping the tender pasta shells, creamy cheese filling, and savory sauce as delicious as ever.
Preparing Components in Advance
To maximize convenience, we recommend prepping individual elements of the recipe before assembly:
- Filling Preparation: Start by mixing the ricotta cheese, shredded mozzarella, grated Parmesan, eggs, finely chopped spinach, garlic, onion, and seasonings as outlined in our step-by-step instructions. Transfer the mixture to an airtight container and refrigerate it for up to 24 hours. This ensures the flavors meld beautifully, creating a rich, creamy blend ready for stuffing.
- Sauce Preparation: Sauté the garlic and onion in olive oil, then add the crushed tomatoes, dried oregano, basil, salt, and black pepper. Simmer the sauce until thickened, let it cool completely, and store it in a sealed jar or container in the refrigerator for up to 3 days. When you’re ready to use it, simply reheat gently on the stove to restore its vibrant, herbaceous aroma.
Assembling the Dish Ahead
For full make-ahead efficiency, we suggest assembling the entire dish without baking:
- Cook the San Giorgio Manicotti shells to al dente as per our instructions, then drain and cool them on a clean kitchen towel to prevent sticking.
- Stuff the shells with the prepared filling using a piping bag or resealable plastic bag, and arrange them in a greased 9×13 inch baking dish.
- Pour the prepared sauce over the stuffed shells and top with additional shredded mozzarella.
- Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. If you need longer storage, freeze the assembled dish for up to 1 month—just wrap it securely to avoid freezer burn.
Storage and Reheating Guidelines
Proper storage is key to maintaining the dish’s golden, bubbly texture and authentic Italian taste. Below, we outline recommended storage methods in a handy table for quick reference:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 24 hours | Store covered to prevent drying; reheat in a preheated 375°F oven for 25-30 minutes until heated through and cheese is melted. |
| Freezer | Up to 1 month | Thaw overnight in the refrigerator before baking; bake at 375°F for 30-35 minutes to achieve that perfectly golden finish. |
Always check for signs of spoilage before reheating, and stir or cover loosely during baking to ensure even heating and a harmonious blend of textures in every bite.
Conclusion
We’ve crafted this San Giorgio Manicotti recipe to bring joy and flavor into your kitchen
It’s a simple yet elegant dish that highlights our passion for authentic Italian meals
Try it for your next gathering and discover how it elevates everyday dining
We’re sure it’ll inspire you to explore more homemade favorites
Frequently Asked Questions
What is San Giorgio Manicotti?
San Giorgio Manicotti is a classic Italian pasta dish featuring large, tender shells stuffed with a creamy cheese filling, baked with flavorful sauce. This recipe adds a modern twist to traditional Italian cuisine, making it perfect for family dinners or cozy meals, delivering a comforting and delicious experience.
What ingredients are needed for the San Giorgio Manicotti recipe?
You’ll need uncooked San Giorgio Manicotti shells, ricotta cheese, shredded mozzarella, grated Parmesan, large eggs, fresh spinach, garlic, onion, canned crushed tomatoes, dried oregano and basil, olive oil, salt, and black pepper. These high-quality ingredients blend traditional Italian flavors for an authentic, satisfying dish.
What tools and equipment are required to prepare this recipe?
Essential tools include a large pot for boiling pasta, mixing bowls for filling and sauce, a 9×13 inch baking dish, a piping bag or resealable plastic bag for stuffing, measuring cups and spoons, a chef’s knife and cutting board, and a spatula. Preheat your oven to 375°F for even baking.
How do I make the filling for San Giorgio Manicotti?
Start by chopping fresh spinach, garlic, and onion. Mix them with ricotta, mozzarella, Parmesan, eggs, and seasonings in a bowl for a rich blend. Cook the manicotti shells until al dente, cool them, then stuff with the filling. This simple process ensures a creamy, flavorful result.
Can I prepare San Giorgio Manicotti ahead of time?
Yes, make the filling and sauce in advance, store in airtight containers, or assemble the dish without baking. Refrigerate for up to 24 hours or freeze for up to a month. This allows for easy meals while keeping the authentic Italian taste intact.
How should I store and reheat this dish?
Store assembled but unbaked manicotti in the fridge for up to 24 hours or freeze for up to a month. To reheat, bake from frozen at 375°F until bubbly, or thaw and bake as directed. This maintains the golden, cheesy texture and fresh flavors.
Is this recipe suitable for beginners?
Absolutely, it’s straightforward with simple steps and common ingredients. Follow the detailed instructions for preparing the filling, stuffing shells, and baking. With basic kitchen tools, even novice cooks can create a delicious Italian dish on their first try.