Whenever I want a warm and cozy Italian meal, I make manicotti. These big pasta tubes are perfect for filling with soft cheese and herbs. They turn golden and bubbly in the oven with tomato sauce on top. I like using San Giorgio manicotti shells because they hold their shape well and cook evenly.
In this San Giorgio manicotti recipe, I will show you how to make a simple and tasty three-cheese manicotti. I will also explain how manicotti is different from lasagna, give you some fun ways to change the recipe, and share how to store and reheat leftovers.
Table of Contents
Key Takeaways
- Organized ingredients: To make things simple, I have divided the ingredients for this San Giorgio manicotti recipe into three clear groups: one for the filling, one for the sauce, and one for the pasta. This helps you get everything ready before you start cooking. When your ingredients are sorted like this, it is easier to follow the recipe step by step and stay focused while cooking.
- Step-by-step help: You will find detailed and easy-to-follow instructions throughout the San Giorgio manicotti recipe. Each step is written simply, so even if it is your first time making manicotti, you can feel confident. I will guide you through each part of the process, from cooking the pasta to filling the shells and baking them just right.
- Helpful cooking tips: I will also share some helpful cooking tips that make a big difference. For example, you will learn how to slightly undercook the pasta so it does not tear when you fill it. I will also explain how to make the cheese filling smooth and creamy, not grainy, and how to choose cheeses that melt well and bring out the best flavor in the dish.
- Fun variations: This manicotti recipe is easy to change based on what you like. You can try a spinach and ricotta filling for something lighter, or a meaty version with ground beef or sausage. If you want something different, you can even use Alfredo sauce instead of tomato sauce for a creamy twist. These options help you enjoy the dish in new ways.
- Leftover tips: If you have leftovers, I will explain how to store them properly in the fridge or freezer. You will also learn how to reheat the manicotti so it stays soft and creamy, not dry or overcooked. These storage tips help you enjoy the dish later without losing flavor or texture.
What is San Giorgio Manicotti?
San Giorgio is a well-known pasta brand that makes large, tube-shaped manicotti shells. The word “manicotti” means “big sleeves” in Italian. These pasta tubes are made to be filled with creamy cheese mixtures like ricotta and mozzarella. Once stuffed, they are covered with sauce and baked until warm and bubbly.
Although the Italian name for this type of pasta is “cannelloni,” most people in the United States call it manicotti. The San Giorgio version has ridges and slightly angled ends, which help hold more sauce and filling. The pasta stays firm during cooking, so the shells do not fall apart when you boil or bake them. This makes them a great choice for a classic baked manicotti dish.
What is the difference between manicotti and lasagna?
Manicotti and lasagna are both classic Italian pasta dishes, but they are made in different ways. Manicotti uses large hollow pasta tubes that you fill with cheese or other ingredients. Once filled, you place the tubes in a baking dish, pour sauce over them, and bake.
Lasagna uses wide, flat pasta sheets. These sheets are layered with cheese, sauce, and sometimes meat or vegetables to create a stacked casserole.
You can cut lasagna sheets and roll them around a filling to make something like manicotti. But using actual manicotti tubes, like the ones from San Giorgio, is much easier and gives a better result.
Variations to Try
Spinach and Ricotta Manicotti
If you want to add more color and nutrients to this San Giorgio stuffed manicotti recipe, try mixing spinach into the filling. Use one package of frozen spinach, thaw it, and squeeze out all the extra water. Stir it into the cheese mixture before filling the shells. You can also add a few fresh basil leaves or a small pinch of nutmeg for extra flavor. The spinach blends well with the creamy cheese and makes the dish feel lighter.
Meat-Stuffed Manicotti
For a heartier version, cook one pound of ground beef or Italian sausage in a pan. Once it is fully cooked, drain the extra fat and let it cool down. Mix the meat into your cheese filling, then stuff the pasta as usual. You may need a few more manicotti shells since the filling will be heavier. This version is rich, filling, and perfect for meat lovers.
Alfredo-Style Manicotti
If you prefer a creamy dish without tomato sauce, you can use Alfredo sauce instead. To make it at home, melt some butter in a pan, add a little garlic, pour in heavy cream, and stir in grated Parmesan until the sauce thickens. Spread half the Alfredo sauce in the bottom of your baking dish, place the filled shells on top, then cover them with the rest of the sauce. Bake as usual. This style goes great with sliced chicken or sautéed mushrooms on the side.
San Giorgio Manicotti Recipe
6
servings20
minutes40
minutes450
kcal1
hourKeep the screen of your device on
Ingredients
- For the Filling
15 oz Ricotta cheese: (about 425 g)
1½ cups Mozzarella cheese: shredded
½ cup Parmesan cheese: finely shredded
Egg: 1 large
¼ cup Fresh parsley: chopped
Salt: a pinch
Black pepper: a dash
- For the Sauce
1½ cups Pasta sauce
½ cup Water: ½ cup
Optional: heavy cream (a splash), minced garlic (1 clove)
- For the Pasta
10 to 14 shells San Giorgio manicotti shells
Step-by-Step Instructions
- Boil the Manicotti Shells
Fill a large pot with water and bring it to a boil. Add a good amount of salt, then gently drop in the manicotti shells. Let them cook for about 7 to 8 minutes until they are almost done but still firm. You want them slightly undercooked so they hold their shape when filled and finish cooking in the oven. Once done, drain the pasta and rinse it with cold water to stop the cooking. Place the shells on a clean kitchen towel so they do not stick together. - Prepare the Cheese Filling
Take a medium-sized mixing bowl. Add the ricotta cheese, one cup of shredded mozzarella, Parmesan cheese, the egg, chopped parsley, a pinch of salt, and a bit of black pepper. Stir everything until it looks smooth and creamy. If you want a creamier filling, you can add a spoon or two of mascarpone or cream cheese. If you like extra flavor, mix in some cooked spinach, sautéed mushrooms, or a bit of ground meat. - Fill the Shells
Now take a piping bag or a plastic sandwich bag and fill it with the cheese mixture. Cut off the corner if you are using a plastic bag. Gently pipe the filling into both sides of each shell. If you do not have a bag, use a small spoon. Be careful and gentle so the pasta does not tear. Keep going until you fill all the shells. - Layer with Sauce
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. In a baking dish about 7 by 11 inches, pour half of the pasta sauce and mix it with a little water. Spread the sauce across the bottom of the dish. Place the filled shells in one layer on top of the sauce. Pour the rest of the sauce over the top so all the shells are covered. Then sprinkle the leftover mozzarella cheese over everything. - Bake Until Bubbly
Cover the baking dish with foil and place it in the oven. Bake for around 40 minutes. This will let the pasta finish cooking and the cheese get soft and melty. For a golden top, remove the foil during the last 5 to 10 minutes or turn on the broiler for a few minutes. Just watch it closely so it does not burn. Once baked, let the dish sit for about 5 minutes before serving. This helps the filling stay inside and makes it easier to serve.
Expert Tips for the Best Manicotti
- Do not overcook the pasta: Cook the manicotti shells until they are just a little firm. This makes them easier to fill and keeps them from falling apart. They will continue to soften while baking, so there is no need to fully cook them in the pot.
- Use fresh and good-quality cheeses: Shred your mozzarella instead of using pre-shredded bags. It melts much better and gives a smoother texture. For this San Giorgio stuffed manicotti recipe, choose a good block of Parmesan because it adds rich flavor. You can also stir in a spoon or two of mascarpone or cream cheese to make the filling extra creamy and prevent it from feeling grainy.
- Season the filling with care: Do not forget to add flavor to the cheese mixture. Chopped fresh herbs like parsley or basil make it taste fresh. A small pinch of ground nutmeg adds a warm, cozy touch that goes well with the creamy filling.
- Pick a sauce with great flavor: Choose a tasty marinara or make your own tomato sauce. A good sauce brings the whole dish together. If you want something a little richer, stir in a bit of heavy cream to make the sauce smooth and velvety.
- Let it rest before serving: After baking, let the manicotti sit for a few minutes before you serve it. This helps the filling stay in place and makes it easier to cut and lift each piece onto a plate. It also helps the flavors settle and blend.
Storage and Reheating Tips
Fridge Storage
You can keep leftover manicotti in the fridge for 3 to 4 days. Just cover the baking dish tightly with foil or transfer the pieces to an airtight container. This helps keep the pasta soft and stops it from drying out.
Freezer-Friendly Option
If you want to freeze manicotti, it is best to freeze it before baking. After assembling the dish, cover it first with plastic wrap and then with foil. Place it in the freezer, and it will stay good for up to 3 months. When you are ready to bake it, thaw it in the fridge overnight. Then bake it like normal, but add 10 to 15 extra minutes since it is cold.
How to Reheat Without Drying Out
To reheat cooked manicotti, use the oven. Cover the dish with foil and bake it at 350°F (175°C) for about 20 minutes. If you are only heating one or two pieces, the microwave works too. Heat a single portion for about 1 and a half to 2 minutes on medium power. To keep everything moist, add a spoonful of extra sauce on top before reheating.
Nutrition Breakdown
Here is the San Giorgio manicotti nutritional breakdown.
- Calories: around 676
- Total Fat: around 31 g
- Carbohydrates: around 53 g
- Protein: around 46 g
- Calcium: high (comes from the cheeses)
- Fiber: around 4 g (may change based on sauce or added vegetables)
Want More Classic Italian Recipes?
If you liked this San Giorgio manicotti recipe, there are many more Italian dishes you can enjoy at home. Classic Italian cooking is all about simple ingredients, bold flavors, and comforting meals that bring people together. These recipes are perfect for family dinners, date nights, or cozy weekends when you want something warm and homemade.
You can try baked ziti with layers of pasta, cheese, and tomato sauce. Or make stuffed shells, which are similar to manicotti but have a different shape. Lasagna is another favorite, with its rich layers of pasta, sauce, and creamy cheese. If you like lighter meals, try a caprese salad with fresh tomatoes, mozzarella, and basil, or pasta primavera full of colorful vegetables.
Italian food is easy to love and easy to share. You can mix and match sauces, cheeses, and fillings to make every dish feel special.
FAQs
Can I make manicotti ahead of time?
Yes, you can assemble the manicotti a day in advance. Cover the dish well and keep it in the fridge. When ready to bake, let it sit at room temperature for about 20 minutes before putting it in the oven.
Should manicotti be cooked before stuffing?
Yes, boil the manicotti shells until they are just undercooked. This makes them easier to handle, and they will finish cooking in the oven.
Can I use cottage cheese instead of ricotta?
Yes, you can use cottage cheese, but it has more liquid. To avoid a watery filling, drain the cottage cheese well before mixing it with other ingredients.
How do I keep manicotti from tearing?
Do not overcook the pasta. Undercooked shells hold their shape better. Rinse them in cold water and lay them flat on a towel so they do not stick. Fill them gently using a piping bag or small spoon.
