Manicotti al Ragù Americano consists of pasta tubes filled with a rich mixture of ricotta, mozzarella, and asiago cheeses, enhanced with fresh herbs. These are then smothered in a hearty ragù meat sauce, and topped with melted cheese. It’s garnished with fresh basil for a beautiful presentation and authentic taste. I hope you love it!
Manicotti al Ragù Americano Recipe
Manicotti al Ragù Americano
Equipment
- cutting board
- kitchen knife
- mixing bowl
- piping bag – with large smooth tip
- large sauce pot – for boiling the noodles
- casserole dish – 9" x 13"
Ingredients
- 8 manicotti noodles
- 3 cups mozzarella – grated
- ½ cup asiago – grated
- 1 tbsp fresh basil leaves – chopped
- 1 tbsp fresh flat-leaf parsley – chopped
- ½ tsp fresh oregano leaves – chopped
- 1 cup ricotta cheese
- 1 large egg
- 1 tsp kosher salt
- 4 cups Ragù Americano – see linked recipe
Instructions
- Preheat oven to 350℉. Fill a large stock pot with water, and bring to a rolling boil. Add a pinch of salt and the manicotti. Low boil for 10 minutes, or according to package instructions.8 manicotti noodles
- Mix together the mozzarella and asiago cheese. Chop together the fresh herbs. Reserve about ¼ cup of the cheese mixture, and 1 tsp of the herb mixture. Add the mozzarella and ricotta cheese, along with the egg, salt, and chopped herbs to a mixing bowl.3 cups mozzarella, 1/2 cup asiago, 1 tbsp fresh basil leaves, 1 tbsp fresh flat-leaf parsley, 1/2 tsp fresh oregano leaves, 1 cup ricotta cheese, 1 large egg, 1 tsp kosher salt
- Use a spoon to mix it all together until well incorporated.
- Cover the bottom of a greased casserole dish with some of the sauce.4 cups Ragù Americano
- Fit a large, smooth tip to a piping bag, and add the cheese mixture.
- Carefully fill each cooked manicotti with the cheese mixture, and arrange on top of the sauce.
- Cover with the remaining sauce, then top with the reserved cheese and herbs.
- Bake for 20 minutes, or until bubbly and hot.
- Remove from the oven and let cool for a couple of minutes.
- Top with more torn fresh basil leaves for garnish and extra flavor.
PRIVATE NOTES
Nutrition
More Information
Manicotti al Ragù Americano
In Italy, what we call manicotti is known as cannelloni. Both are tubes of pasta stuffed and baked, but manicotti is distinctly Italian-American. Here, I combine manicotti with an American twist on the classic Italian ragù.
Cheese Options
While many recipes call for Parmigiano or Pecorino, I prefer Asiago. Pecorino, made from sheep’s milk, offers a sharp, salty taste, whereas Asiago, from cow’s milk, provides a milder, nutty flavor with a creamier texture. Asiago serves as a good substitute for Pecorino, but both would yield excellent results in this recipe.
I also incorporate shredded mozzarella. The blend of mozzarella, Asiago, and ricotta creates a smooth, creamy filling perfect for manicotti.
Variations
Though stuffed manicotti often includes spinach, I choose fresh basil leaves for their vibrant, aromatic flavor, which I find pairs wonderfully with the rich ragù. Spinach and ricotta cannelloni, on the other hand, would be better complemented by a creamy béchamel sauce.
Related Recipes
Ragù Americano
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Italian Meatballs
Arrabbiata or Pomodoro Sauce
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