Stuffing for Manicotti

A straightforward Italian three-cheese filling for manicotti tubes. Drained ricotta, diced mozzarella, freshly grated Parmesan, and beaten eggs get mixed together with a bit of butter, salt, and pepper. No cooking required for the filling itself, just mix and stuff.

Draining the ricotta first is the step most people skip and then wonder why their manicotti turns watery. Excess whey in the ricotta thins the filling and leaks out during baking, making the pasta soggy. Set the ricotta in a fine mesh strainer for at least 15 minutes.

Dicing the mozzarella rather than shredding gives you distinct pockets of melted cheese inside each tube, which is more interesting than a uniform blend.

Kitchen Tips

• Drain the ricotta thoroughly. Press it gently in the strainer to speed things up.
• Use whole-milk ricotta for the creamiest, richest filling. Part-skim works but tastes drier.
• Beat the eggs lightly before adding. They act as a binder that holds the filling together inside the tubes during baking.
• Pipe the filling using a zip-lock bag with a corner snipped off for easier, neater stuffing.

Variations

• Add a handful of chopped fresh basil or parsley for a herby freshness.
• Mix in a cup of cooked, squeezed-dry spinach for a spinach-ricotta version.
• Stir in a pinch of nutmeg for a classic Italian flavor pairing with ricotta.