Manicotti al Ragù Americano

Manicotti stuffed with mozzarella, asiago, and ricotta cheeses in a rich ragù, topped with fresh herbs.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American, Italian

Servings people

Calories 306 kcal

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.