Manicotti
Manicotti
Serves 2-4
10 manicotti shells, cooked al dente
2 cups ricotta cheese
3 cups mozzarella cheese, half reserved for the toppping
1/2 cup parmesan
½ cup pancetta, cubed small (can typically also find it for sale that way)
2 cloves garlic, minced
1 tsp lemon zest
1 large egg
20 oz marinara, house made or store bought favorite
3 TBSP basil or parsley
Salt
Pepper
Preheat oven to 375 degrees.
Cook pancetta (like bacon) in a small pan on medium heat until you begin rendering fat, about 7-10 minutes. Drain on paper towel.
In a medium-sized bowl combine ricotta, one cup of mozzarella cheese, parmesan, pancetta, garlic, lemon zest and egg. The cheese and pancetta will likely make this salty enough, but you can add a touch of salt and pepper as well.
Prepare a 9 x 13 pan by spreading some marinara on the bottom.
Place the mixture in a ziplock bag and cut off the corner. Begin piping the ricotta mixture into the pasta, then place in pan, Repeat until done. If you have extra mixture you can pipe onto sides.
Cover with rest of marinara and cheese. Bake 20 minutes covered and an extra 10 uncovered. Top with basil or parsley and enjoy warm.